Ingredients
1/4 lb. dried apricots
1/4 c. dried cherries
1 shallot
1 1/2 tsp. minced crystallized ginger
1/2 c. dry white wine
3 tbsp. white wine vinegar
3 tbsp. water
3 tbsp. sugar
1 tsp. dry mustard
1 tsp. Dijon mustard
1 tbsp. unsalted butter
Preparation
Step 1In a small saucepan, combine the apricots, cherries, shallot, ginger, wine, vinegar, water and sugar and bring to a boil. Cover and cook over moderate heat until the liquid is absorbed and the fruit is softened, about 10 minutes. Stir in the dry mustard, Dijon mustard and butter. Simmer until the mostarda is jamlike, 2 to 3 minutes longer. Serve the mostarda warm or at room temperature.Step 2Make Ahead: The mostarda can be refrigerated for up to 1 week.Step 3Best Uses: Serve the mostarda alongside charcuterie or cheese, or spread on a sandwich. The mostarda is also delicious with grilled chicken, steak, pork, lamb and sausages.
