Pickled Apricot Mostarda

Mostarda is a great condiment to have on hand for impromptu — or planned — cheese & meat boards as it adds a little zing next to store-bought ingredients.

Pickled Apricot Mostarda
makes about 2 cups

shopping list —

• 1 tablespoon olive oil

• 1 shallot, minced

• 1 teaspoon mustard seeds

• 1/2 tsp red chili flake (optional)

• 1/2 cup water

• 1/2 cup white wine, champagne, or apple cider vinegar

• 1/4 cup sugar (use less sugar if using apple cider vinegar)

• 1/4 tsp salt, or more to taste

• 2 cups dried apricots, chopped

• mustard oil (optional)

equipment —

• medium sauce pot

steps —

1. In a medium sauce pan over medium low heat, add the olive oil and sweat the shallot until soft and translucent.

2. Add the mustard seeds and toast until fragrant. If using, add the red chili flake.

3. Add the water, white wine vinegar, sugar, and salt. Bring up to a simmer to allow the sugar to dissolve.

4. Add the chopped dried apricots. Simmer on medium low until the apricots plump and the liquid becomes syrupy.

   *If it the liquid is too thick, add a splash of water. If too thin and the apricots are plump and soft, take out the apricots and continue to reduce the syrup.

5. Cool. For an extra punch, season with mustard oil (a little goes a long way).

*This mostarda, when stored properly, can keep in the refrigerator for about one month. Like any pickled or jam product, use a clean spoon when dipping into the jar.