Dried Apricot Mostarda

It only takes 20 minutes to make this sweet-spicy condiment, which F&W’s Justin Chapple loves to serve on hot dogs as well as grilled pork; it’s also great on grilled cheese sandwiches.

  • Total Time:
  • Servings: Makes 1 1/4 cups
  • Time(Other): plus cooling
KEY: Fruits

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  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 cup diced dried apricots (6 ounces)
  • 2 tablespoons sugar
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon Dijon mustard
  • Salt

How to make this recipe

  1. In a medium saucepan, combine the vinegar, water, apricots, sugar, shallot and garlic and bring to a boil. Simmer over moderate heat, stirring occasionally, until the apricots are soft and coated in a light syrup, 7 to 10 minutes. Stir in both mustards and season with salt. Let cool completely. Stir in tablespoons of water before serving if the mostarda is too thick.

Make Ahead

The mostarda can be refrigerated for up to 3 days.

Contributed By Photo © Nicole Franzen Published June 2015

1033327 recipes/dried-apricot-mostarda 2015-05-15T20:15:40+00:00 Justin Chapple sauces-and-condiments|fast|vegetarian|healthy|make-ahead|barbecue-cookout june-2015 recipes,dried-apricot-mostarda 1033327

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