Apricot Mostarda

Apricot Mostarda

What you will need:
6 Oz. Dried apricots, roughly chopped
1 Honey Crisp apple, cored and diced into 1/2 inch pieces
1 Anjou pear, cored and diced into 1/2 inch pieces
1/4 Cup Tart dried cherries
1/ 4 Cup Raisins
1/4 Cup Dates, pits removed and dates chopped
2 Tbsp. Stone Ground mustard
1/2 Cup Patricia and Paul’s Blenheim Apricot White Balsamic Vinegar
1 Tbsp. Shallots, finely minced
2 Tsps. Sugar
1/4+ Cup Water
1/4 Tsp. Calabrian chili flakes
20 Grinds of Fresh ground black pepper
1/ 2 Tsp. Kosher salt
INSTRUCTIONS:
In a large pot over medium heat, add the apricots, apple, pear, cherries,
raisins, dates, mustard, apricot balsamic vinegar, shallots, sugar, water,
Calabrian chili flakes, pepper and salt. (All the ingredients.) Stir to combine
and cover and cook for 15 minutes. Stir occasionally.
When it is really bubbling (After about 15 minutes), remove the cover
and continue to cook until the vinegar/sauce mixture is thick and syrupy.
The dried fruit will absorb the liquid and become plump. This will take
about 10-15 minutes more. If it gets dry before 10 minutes, add a couple of
tablespoons of water at a time and let the fruit absorb it. You want the fresh
fruit soft but not mushy. Taste. Adjust seasoning if needed. (Add salt or
additional chili flakes if you’d like it spicier)
Once done, let the mixture cool. Then spoon into a clean jar (s) and
refrigerate. The mostarda will last about two weeks stored in the
refrigerator. To serve, bring the apricot mostarda to room temperature first. Then
serve this as part of a cheese board with a variety of cheeses, crackers, nuts
and fresh fruit. It can also be used to top chicken or pork or as a spread on a
sandwich. Enjoy.
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