Pickled Apricot Mostarda Recipe
A zesty condiment ideal for pairing with cheese and meat boards.
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Ingredients
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Pickled Apricot Mostarda Ingredients
Method
Pickled Apricot Mostarda Preparation
- 1
Prepare the Apricots
In a medium bowl, soak the dried apricots in warm water for about 30 minutes until they are plump. Drain and chop them into small pieces.
- 2
Combine Ingredients
In a large saucepan, combine the soaked apricots, apple cider vinegar, brown sugar, mustard seeds, yellow mustard, ground ginger, salt, black peppercorns, and the cinnamon stick.
- 3
Cook the Mixture
Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 20 minutes, stirring occasionally, until the apricots break down and the mixture thickens slightly.
- 4
Cool and Store
Remove the saucepan from heat and let the mixture cool to room temperature. Discard the cinnamon stick. Transfer the mostarda to sterilized jars and refrigerate. It can be enjoyed after 24 hours and will keep for up to 2 weeks.
