Ingredients Fruits Dried Apricot Mostarda Be the first to rate & review! 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. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on June 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Yield: Makes 1 1/4 cups Ingredients 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 Directions 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. © Nicole Franzen Make Ahead The mostarda can be refrigerated for up to 3 days. Rate it Print