510 minutes
A flavorful mostarda made with dried apricots, infused with mustard seeds and a touch of heat from red pepper flakes.
Dried Apricots, thinly sliced
0 lb
Simple Syrup
cups
cups
teaspoons
Mustard Seeds
tablespoons
Mustard Oil
tablespoons
1. Combine Apricots, Simple Syrup, and Wine
Start by combining the thinly sliced dried apricots, simple syrup, and dry white wine in a medium pot. Bring this mixture to a rolling boil.
2. Simmer the Mixture
Once the mixture reaches a rolling boil, reduce the heat and let it simmer for 15 minutes.
3. Transfer and Stir in Additional Ingredients
After simmering, transfer the apricot mixture to a bowl. Stir in the hot red pepper flakes, mustard seeds, and mustard oil.
4. Cool and Refrigerate
Allow the mixture to cool to room temperature, then cover the bowl and refrigerate it overnight.
Substitute apricots with figs, replace white wine vinegar with balsamic vinegar for a richer, deeper flavor, and add a sprig of rosemary during the cooking process for an aromatic twist.
Replace apricots with pears, preferably ripe but still firm, use honey as the sweetener, and incorporate a bit of grated ginger for a warm, spicy note.
Use pitted cherries in place of apricots, swap vinegar with red wine for a more robust taste, and introduce a pinch of cayenne pepper for a spicy kick.
Use pineapple chunks in place of apricots, add a splash of dark rum towards the end of cooking, use brown sugar as the sweetener and consider adding vanilla or allspice.
Swap apricots for figs and infuse the syrup with a sprig of rosemary to give an aromatic, herby dimension.
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