Dried cherry grape morstada (Bay area chefs lounge meet up Christmas party)

Hi foodies today I am coming back from the chef lounge Facebook meet up in San Mateo and its about 6pm in California area and what I made for the foodies and chefs is that I made a Italian compote called morstada its best paired with cheese and crackers while I was there there was a lot of food including chef Ellie lavender she's got the sweetest french accent adore her I've seen a lot of her Facebook posts before meeting her she is a vegan to be honest so I had a great Christmas and got a present from a chef a Martin yan cookbook yum so take it easy and happy eating the jolly way
Please note that we didn't use thyme and bay leaf all the other ingredients were used in the recipe

 Chef ellie lavender made a couscous salad made with lavender and fruit my favorite was the fennel salad with persimmons

 She also  made a lavender chocolates those I could eat all day but not a great idea you might get sick but those were good

Another chef made these wings at the lounge those were a hit and they got a nice flavor like my daddy's wings

Here is my recipe

Dried cherry grape morstada

Ingredients

• 1 tbsp. yellow mustard seeds
• 1 tsp. olive oil
• 5 cups (about 3/4 lbs.) stemmed seedless red grapes
• 1 cup finely chopped red onion
• 3/4 cup (about 4 oz.) dried cherries
• 1/4 cup sugar
• 3 tbsp. balsamic vinegar
• 3 large leafy sprigs fresh thyme
• 2 bay leaves
• 1/4 tsp. crushed red pepper
• 2 tsp. dried mustard powder
• 1 tsp. Dijon mustard

Preparation

1. In a medium saucepan, heat the mustard seeds and oil over low, stirring often, just until the seeds begin to pop, about 1 minute. Add the grapes, onion, cherries, sugar, vinegar, thyme, bay leaves, crushed red pepper, and 2 tbsp. water. Bring to a simmer over medium-high heat. Adjust heat as needed to maintain a steady simmer and cook, stirring occasionally, until the fruit is tender and the liquid is syrupy, 40 to 45 minutes. 

2. Stir in the mustard powder and Dijon. Remove from heat; let cool to room temperature. Discard the thyme sprigs and bay leaves. Serve the mostarda warm or at room temperature.