But, this saucy, chunky condiment is also fabulous served on roast chicken, grilled pork and duck. Try it on top of my Roast Chicken with Lemon and Herbs or with my Baked Breaded Pork Chops instead of the blackberry sauce in the recipe. It works as a sandwich spread with sliced turkey and cheese and is just plain delicious. I usually make this with whatever fruit and dried fruits I have on hand.
In this version, I wanted to take advantage of a delicious artisanal apricot balsamic vinegar by Patricia and Paul, so I used that and dried apricots as the main components. The addition of other fruits just enhanced the whole dish. I added some Calabrian chili flakes to give it a little spice and the combination works. If you don’t have the specialty vinegar, use plain white balsamic vinegar.
You can purchase the flavored olive oil and balsamic vinegar at Patricia and Paul.
If you like this recipe, see some of my other recipes using this apricot flavored while balsamic vinegar.
Apricot Mostarda
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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 Tsp. Stone Ground mustard
- 1/2 Cup Patricia and Paul's White Apricot Balsamic Vinegar or white balsamic vinegar
- 1 Tsp. Shallots, finely minced
- 2 Tsp. Sugar
- 1/4+ Cup Water
- 1/4 Tsp. Calabrian chili flakes
- 20 rinds 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 (or white balsamic), 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.
