Jams & Preserves
Apricot Mostarda
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Prep
10 min
Cook
5 min
Total
15 min
Serves
about 2 cups (480 ml)
Sweet, fruity, and sharp with mustard seed, this quick apricot mostarda comes to a simmer and comes right off the heat, the fruit stays a little firmer and the texture is less jammy than a longer cook.
Ingredients
- 240 ml (1 cup) dried apricots, quartered
- ½ Fuji apple, cut into 6 mm (1/4 inch) dice
- 180 ml (¾ cup) port wine
- 2 tbsp yellow mustard seeds
- 2 tbsp sugar
- 1 tbsp honey
- 1 tsp mustard powder
- 1 tsp Dijon mustard
Instructions
- 1Combine all ingredients in a stainless steel pot.
- 2Bring to a simmer.
- 3Remove from heat immediately.
- 4Cool completely.
- 5Label, date, and refrigerate.
Cook's Note
Pulling the pot off heat right at the simmer keeps the apricots with a little more texture. If you want a softer, jammier result, let it simmer for 8–10 minutes (see version in).
Best Served With
Serve alongside cheese boards, charcuterie, roasted pork, or duck. Works as a condiment for sandwiches and grilled meats.
Why This Recipe Works
Port wine brings fruit and depth to the dried apricots as they rehydrate. Whole mustard seeds add a sharp, textural pop against the soft fruit without making the condiment taste aggressively hot.
Make It Yours
- Add a pinch of red pepper flake for heat.
- Swap Fuji apple for quince for a more traditional mostarda flavor.
- Add a few sprigs of fresh thyme while simmering.
Leftover Strategy
Keeps refrigerated in a sealed jar for up to 3 weeks.
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Pairing
A glass of the same port used in the recipe pairs naturally. A dry Riesling also works.
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