We served this recently at Red Fire Farm's Strawberry Feast in the Field. This Mostarda recipe is pretty quick and easy, traditional recipes require a week or more of macerating, cooking and stirring. The trade-off is that traditional methods yield a preserve that holds for months, this one should be eaten within a week.
1 quart strawberries
3 cups sugar
¼ teaspoon salt
1 tablespoon yellow mustard seeds
1 teaspoon mustard powder, stirred into ¼ cup cider vinegar
Hull and slice the berries, stir together with sugar and salt and set in refrigerator overnight.
The next day, drain off the juice that’s been given off by the berries and pour the juice into a skillet. Boil until reduced to a syrup. Add in the berries, mustard seeds, powder and vinegar. Boil until reduced to jammy consistency.
Yield: about 2 cups.