Active Time

　　5 min

　　Total Time

　　1 hr

　　Smith slyly doctors the sweet-tart Italian condiment to gain an unmistakable berry flavor with a little tangy crunch.

Ingredients

　　1 jar Il Mongetto grape mostarda (about 8 oz)

　　1 cup huckleberries or wild blueberries (thawed if frozen), lightly crushed

　　1/4 cup fresh pomegranate seeds (optional)

　　Stir together all ingredients and let stand at room temperature 1 hour for flavors to develop.

　　Cooks' note:

　　Mostarda can be made 1 day ahead and chilled, covered. Bring to room temperature before using.