Make your next cheese and charcuterie board extra special by making your own accoutrements. This apricot mostarda is sweet, tangy, and spicy and couldn’t be easier to make.
This will last about a month in the fridge. It is great smeared on a grilled cheese sandwich, poured over roasted pork, or alongside some creamy cheese.
Apricot Mostarda
Ingredients
- 1 tbsp olive oil
- ½ small red onion, finely diced
- ¼ tsp salt
- 1 tsp whole yellow mustard seeds
- ½ tsp Aleppo chili flakes (or red pepper flakes)
- 4 tbsp sugar
- 1/2 cup vinegar, white wine, champagne, apple cider, white
- 1 tsp Beaufor Dijon Mustard
- 2 cups dried apricots, chopped into quarters (about 1 larger container)
Instructions
- In a small saucepan set over medium heat, add the olive oil, diced red onion, and salt. Cook until the onion begins to soften and become translucent, about 3 minutes.
- Stir in the mustard seeds, pepper flakes, and cook for an additional minute. Pour in the vinegar and sugar, stirring to dissolve the sugar. Bring the mixture to a simmer and cook for 3 minutes, stirring often.
- Whisk in the dijon mustard and half of the chopped apricots. Bring back up to a simmer and cook until the apricots are plump and the mixture begins to thicken to a jam-like consistency, about 10 minutes.
- Once the mixture is thick, turn off the heat and add the remaining chopped apricots. Cool the mostarda to room temperature and store in an air-tight container in the refrigerator for up to one month.
Hi – making the recipe and there is no quantity for vinegar.
1/2 cup!!