Apricot Mostarda

Makes 1 pint


3 slightly ripe apricots, small dice
2 teaspoons thinly sliced crystallized ginger
1 star anise
1/2 teaspoon yellow mustard seed
1 cup dry white wine
3 tablespoons water
3 tablespoons sugar
2 teaspoons dry mustard
3/4 tablespoon smooth dijon mustard


In a small saucepan bring wine, star anise, mustard seed, water and sugar to a boil. Cook for 2 minutes or until just slightly reduced. Then add diced apricots, ginger, dry mustard, and dijon. Reduce temperature and cook for 3 minutes at a simmer. Remove and pour into a shallow container and cool to room temperature. Store in the cooler for up to two weeks. Serve with a soft, pungent cheese or roasted pork.

Pair with our Zero White 2015

Photo by Andrea Hubbell


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