Mostarda

• 3/4 pound dried fruit
• 1 minced shallot
• Candied ginger
• White wine
• White-wine vinegar
• Dijon mustard
• Butter

1. Use 3/4 pound dried fruit and 1/2 cup water in a skillet and bring to a boil.
2. Add 1 minced shallot, 1 tablespoon minced candied ginger, 3?4 cup white wine, 4 1/2 tablespoons white-wine vinegar and 2 to 3 teaspoons each Dijon mustard and butter.
3. Skip the lemon juice.
4. Cool and serve.

fruit, shallot, candied ginger, white wine, whitewine vinegar, mustard, butter

Taken from cooking.nytimes.com/recipes/12552 (may not work)