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If you haven’t tried Apricot Mostarda, you’ve been missing out. This Italian condiment is often made with a variety of fresh and dried fruits, spices, wine, vinegar or vinegar, mustard and other flavors. It is absolutely delicious and perfect when served with a cheese and charcuterie board, or with slices of toasted baguette.  This condiment gives a serious upgrade to a typical cheese tray.  When you are looking for something special and unexpected to serve to guests this is it.  Don’t miss my other favorite Italian condiment:  Salsa di Parmigiano.  With these two recipes in your back pocket, you’ll be entertaining in style!   

Mostarda can be made with a variety of fruits and spices. 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 – it will be just as good.

Ingredients for Apricot Mostarda recipe

  • Dried apricots
  • Honey Crisp apple
  • Anjou Pear
  • Dried tart cherries
  • Raisins
  • Dates
  • Stone ground mustard
  • Apricot Balsamic Vinegar (or white balsamic vinegar)
  • Shallots
  • Sugar
  • Calabrian chili flakes

How to make my apricot mostarda recipe

  • Start by gathering all your ingredients and chopping all your fruit.
ingredients for apricot mostarda. Save
  • 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.
all ingredients in a pot. Save
ingredients in a pot cooking. Save
  • 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)
Apricot-Mostarda cooking in pot. Save
  • 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.
apricot mostarda in a jar. Save

Pro Tips for making mostarda

This is super easy to make. You basically just add it all to a pot and let it cook down until the fresh fruit is softened and the dried fruit is plump. The balsamic vinegar gets syrupy as it cooks and the whole dish comes together in a half hour. The key is to keep the fruit “wet” while cooking.

Watch the liquid content. Sometimes, the vinegar will get thick and syrupy before the fruit has completely plumped up. I just add a couple of tablespoons of water, and up to 1/4 cup, to keep it stewing until it is ready.

Be sure to let this cool completely and chill before serving. Always bring to room temperature before serving so you can really taste the flavors.

I find that this is better 24 hours after it is made.  It allows the flavors time to meld.

Top 15 FAQs About Mostarda

Mostarda is a northern Italian condiment made of candied fruit and a mustard-flavoured syrup. It’s made from fruit, syrup, and mustard seeds with a fruity, tangy, spicy taste.
Mostarda is a northern Italian condiment, with its history dating back to the sixteenth century, when peasants first created it. According to food writer Elizabeth David, mostarda originated in ancient Rome as a condiment of honey, mustard oil and vinegar.
The basic ingredients are fruit, sugar and mustard essence: a very simple mix. The best-known mostarda includes mixed fruit such as apricots, peaches, kiwis, Bartlett pears, small apples, tangerines, cherries, quinces, figs, along with sugar and mustard essence.
Mostarda di Cremona or mostarda cremonese (from Cremona) is made with several types of fruit and is the most well-known version of this condiment.
Traditionally mostarda was served with boiled meats, the bollito misto, which is a speciality of northern Italian cooking. More recently it has become a popular accompaniment to cheese.
Its fruity, tangy, spicy taste goes well with many foods. It’s a zesty condiment with sweet and spicy characteristics.
It almost always has a fiery kick due to the mustard essence used in its preparation.
Commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking, mustard powder heated in white wine may be used.
The sweet and spicy accompaniment is typically served with rich foods such as roasted meat, salumi, and cheeses. It’s perfect for meat or cheese platters, spread over cheeses, sliced meats or bread.
Mostarda is appreciated as accompaniment for cheeses, meats and desserts showing its versatility beyond savory applications.
Common fruits include apples, pears, apricots, peaches, cherries, figs, quinces, tangerines, and even kiwis in modern versions.
The high sugar content and mustard essence act as natural preservatives, making mostarda a traditional method of fruit preservation.
No, mostarda is quite different from regular mustard – it’s primarily a fruit preserve with mustard flavoring, not a mustard-based condiment. And in this version, loaded with chopped fruit.
Yes, homemade mostarda can be made using fruit, sugar, and mustard powder heated in white wine, though commercial versions use mustard essential oil.

The recipe has been adapted to the local traditions of many Italian regions, with Cremona being the most famous, but various northern Italian regions have their own versions.

The perfect gift

Mostarda makes a wonderful gift.  Around the holidays, I’ll make big batches of it and put it into glass jars with airtight lids and gift to neighbors, coworkers and friends.  It is an unexpected treat and one that not everyone is familiar with, so attach a note describing the condiment and how to use it.

What to serve with Mostarda 

Most often, I’ll serve a jar of mostarda with my cheese board or charcuterie board.  I’ll add plenty of crackers, nuts and fresh fruits too.  This makes for a wonderful starter course or desert course with a meal, and is perfect served with wine or cocktails.

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. 

If you like this recipe, please leave a comment and rating below.  Did you use a different fruit or try a different spice?  I’d love to hear from you.

Looking for other fun condiment and sauce recipes?  Try some of my favorites:

Honey & Lime Pineapple and Mango Salsa

Sugar-Free Pumpkin Maple Vinaigrette

Tzatziki Sauce

New York Style Pizza Sauce

Garlicky Pea Shoot Pesto

Special Sauce (for Burgers)

Sweet and Spicy Plum Hoisin Sauce

cheese board with jar of mostarda. Save

Summarize and Save This Content

CHAT GPT CLAUDE GEMINI PERPLEXITY GROK
apricot mostarda in a jar.

Apricot Mostarda

This delicious apricot mostarda is the perfect addition to a cheese board or as a topping on pork or chicken. It is made with apricot balsamic vinegar to reinforce the apricot flavors.
5 from 2 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Starter
Cuisine Italian
Servings 2 Cups

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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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.
Keyword appetizer, condiment, fruit, sauce, starter
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