If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Ever since Elizabeth Rex posted her recipe for Orange-Fennel Mostarda (which I love), I've been wanting to try my hand at a mostarda. Since apple pairs well with pork and pork plays nicely with mustard, I ended up with this. My favorite part is the lemon, which adds an unexpected sweet fragrant bite. A note about the grappa: I used grappa because I had it on hand but since there is such a small quantity, please do not go out and buy a bottle just for this. Use any heady apple friendly spirit you have on hand, or omit entirely. - gingerroot
Makes about 2 cups
- 1 lemon, preferably organic, washed and dried
- 2 Fuji apples
- 5 tablespoons granulated sugar
- 1/4 cup sherry vinegar
- 1/2 cup unsulphured raisins (I used Thompson)
- 1/4 cup water
- 2 tablespoons grappa (can substitute brandy, apple brandy, cognac or omit)
- 2 tablespoons canola oil
- 1 1/2 tablespoon whole brown mustard seeds
- 1/4 cup minced shallot
- 1 teaspoon Dijon mustard
- 1 tablespoon unsalted butter
- With a vegetable peeler, remove long (end to end) strips of lemon peel, being careful not to get any pith. Continue around the whole lemon. I had eight strips. Stack strips and thinly cut crosswise (toothpick width). You should have about ¼ cup.
- Peel and core apples. Finely chop into uniform pieces about 1/4”. You should have a little more than 2 cups. Place in a glass bowl; add lemon pieces, sugar and vinegar. Stir to combine.
- In a 1 cup pyrex measure heat ¼ cup water in the microwave for 15-20 seconds. Add raisins and grappa. Stir to combine and set aside.
- In a heavy bottomed saucepan, temper mustard seeds by heating oil over medium heat. Add mustard seeds and cook for about a minute. Seeds should sputter a bit. Scrape in apple mixture, raisin mixture and shallots. Bring to a boil then reduce to a simmer and cook for 25 minutes, until most of the liquid has evaporated. Add Dijon mustard and butter and cook for 10 minutes more. Let mostarda cool a bit before enjoying or transferring to a clean glass jar with a lid. Enjoy warm or at room temperature with cheese and bread, or grilled or roasted meats. Mostarda should keep for a week in the refrigerator.
- This recipe was entered in the contest for Your Best Recipe with Mustard