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:
20 mins
Makes 1 1/4 cups


  • 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


  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.

    Dried Apricot Mostarda
    © Nicole Franzen

Make Ahead

The mostarda can be refrigerated for up to 3 days.

Related Articles