Make Ahead

AppleĀ Mustard

August 25, 2010
0 Ratings
Photo by AntoniaJames
Author Notes

A few summers ago I happened upon a recipe for one of the best jams I've ever eaten - Christine Ferber's two apricot jam, made with fresh and dried apricots. I learned an important lesson from that recipe: the intense flavor of dried fruit, and the additional texture it gives to a dish or condiment, make it worthy of much more attention that it's gotten in my kitchen. I use dried and fresh apples in this super-easy mustard, which goes nicely on any sandwich with ham or cheese, or both, and would do any cheese board proud. ;o) —AntoniaJames

  • Makes 1 1/2 cups
  • 2 peeled, cored and coarsely chopped medium or large apples
  • 1/2 cup Riesling or Gewurztraminer or similar white wine
  • 31 grams / 1/2 cup finely chopped dried apples
  • 1 teaspoon / 5 ml dark brown sugar
  • pinch of salt
  • 1 heaping tablespoon Dijon mustard
  • 1 heaping tablespoon whole grain mustard
  • Vinegar or lemon juice, to taste
  • Black pepper to taste
In This Recipe
  1. Cover the apples with the wine in a small heavy saucepan; bring to a boil, immediately reduce the heat and simmer for about five minutes. (You can also do this in a Pyrex-like pitcher in the microwave.)
  2. Put the fresh and dried apples and their soaking liquid into a food processor; buzz for about two minutes. You should have small pieces of dried apple suspended in what looks like applesauce. Tip it into a bowl.
  3. Add the brown sugar, the two mustards, a small pinch of salt, and 1-2 tablespoons of warm water. Stir well. Cover and let sit for at least 8 hours. Taste and add more mustard or salt to taste. If it's not sharp enough for you, add a few splashes of vinegar or lemon juice. If it seems too dry, add a touch more water.
  4. Keep refrigerated in a tightly covered container.
  5. I hope you try this and like it. Your devoted friend, AntoniaJames. ;o)
  6. NB This will seem much too mustardy - the apples will seem overpowered by the mustard -- when you first make it. During the resting time, however, the mustard mellows and the apple flavor comes through.
  7. This recipe, as initially posted, was for a "mostarda" condiment using the Northern Italian method of macerating fruit and boiling the resulting syrup for three or four days in row, as described in the "no-recipe" article I wrote a few years ago, which you can find here: If you'd like the original recipe for apple mustard, which contains honey, lemon peel, anise seed and yellow mustard seeds, please send me a note. I'll be happy to send it to you in PDF. ;o)

See what other Food52ers are saying.

  • fiveandspice
  • Sagegreen

Recipe by: AntoniaJames

When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in Boulder County, CO, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)

2 Reviews

fiveandspice August 27, 2010
Ooh! This looks wonderful. I love sweet mustards as a condiment. Next time I make bretzel rolls, I'm making this too!
Sagegreen August 27, 2010