Apple Mostarda
Ingredients
- 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 tablespoons whole brown mustard seeds
- 1/4 cup minced shallot
- 1 teaspoon Dijon mustard ⓘ
Instructions
- 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 1/4 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 1/4 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.
Nutrition & Diet Analysis (per serving)
541
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).