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Recipe Detail Page
Apricot Mostarda
Summer 2019
There is no limit to how many condiments can live on the door of your refrigerator. Homemade mostarda made with fresh, ripe apricots might change which one you reach for next. This recipe is delicious with chicken, fish and sausage. You can even throw it on a cheese or charcuterie board. It will stay good in your fridge for a few months, so make it anytime you have fresh fruit and some time to spare.
Makes about 2 cups (500 mL)
1 lb (455 g) fresh apricots (about 10) stoned and cut into 1-inch (2.5-cm) chunks
1 cup (250 mL) apple cider vinegar
1 cup (250 mL) granulated sugar
¼ cup (60 mL) mustard powder
1 tbsp (15 mL) yellow mustard seeds
1 tbsp (15 mL) brown mustard seeds
1 Place all the ingredients in a medium pot and stir to combine.
2 Heat over high until mixture comes to a boil, then immediately lower heat to a simmer. Continue to cook until apricots are cooked down and mixture is loose and syrupy, about 25 minutes.
3 Remove from heat and let cool completely, about 1 hour. Mixture will thicken as it cools.
Makes about 2 cups (500 mL)
