- 1/4 pound dried apricots, cut into 1/4-inch pieces
- 1/4 cup dried cherries, coarsely chopped
- 1 shallot, minced
- 1 1/2 teaspoons minced crystallized ginger
- 1/2 cup dry white wine
- 3 tablespoons white wine vinegar
- 3 tablespoons water
- 3 tablespoons sugar
- 1 teaspoon dry mustard
- 1 teaspoon Dijon mustard
- 1 tablespoon unsalted butter
How to make this recipe
In a small saucepan, combine the apricots, cherries, shallot, ginger, wine, vinegar, water and sugar and bring to a boil. Cover and cook over moderate heat until the liquid is absorbed and the fruit is softened, about 10 minutes. Stir in the dry mustard, Dijon mustard and butter. Simmer until the <em>mostarda</em> is jamlike, 2 to 3 minutes longer. Serve the <em>mostarda</em> warm or at room temperature.
The mostarda can be refrigerated for up to 1 week.
Best Uses Serve the mostarda alongside charcuterie or cheese, or spread on a sandwich. The mostarda is also delicious with grilled chicken, steak, pork, lamb and sausages.