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2 1/2 cups


0 hours 05 mins


0 hours 30 mins


0 hours 35 mins

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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 Tbsp. Stone Ground mustard
1/2 Cup Patricia and Paul’s White Apricot Balsamic Vinegar
1 Tbsp. Shallots, finely minced
2 Tsps. Sugar
1/4+ Cup Water
1/4 Tsp. Calabrian chili flakes
20 Grinds of Fresh ground black pepper
1/ 2 Tsp. Kosher salt


1) In a large pot over medium heat, add the apricots, apple, pear, cherries, raisins, dates, mustard, apricot balsamic vinegar, shallots, sugar, water, Calabrian chili flakes, pepper and salt. (all the ingredients) Stir to combine and cover and cook for 15 minutes. Stir occasionally.

2) 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)

3) 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.

4) 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.

NOTES: 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. Most often, I’ll serve a jar of it with my cheese board or charcuterie board which I’ll load with crackers, nuts and fresh fruits.

But, this saucy, chunky condiment is also fabulous served on roast chicken, grilled pork and duck. 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.

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. I like to jar this and gift it to friends and coworkers too.

One tip is to 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.

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 Chicken Salad with Dill

Apricot Glazed Salmon with Dill Asparagus

For other additions to your cheese board, try these:

Marinated Mozzarella Cubes

Goat Cheese Puff Pastry

Herbs and Lavender Fontina Dip

Baked Brie with Walnuts, Brown Sugar, Honey & Momofuku