Ever heard of the name “Mostarda”? The translation in Italian is a sweet and savory fruit condiment.  Welcome Wednesday cooking with @Giada’sItaly cookbook.

Apricot Mostarda

• 1 Tbsp. Olive oil
• 1 shallot, finely chopped
• 1/4 tsp. kosher salt
• 1 tsp. mustard seeds
• 1/2 tsp. cumin powder (or red pepper flakes, crushed)
• 1/2 cup white balsamic vinegar
• 5 TBSP. sugar
• 1 tsp. dijon mustard
• 2 cups dried Turkish apricots, chopped

Heat olive oil in a small saucepan over medium heat.  Add the shallot and salt.  Cook for 1 minute, or until the shallots are fragrant and soft. Stir in the mustard seeds and cumin powder and cook an additional minute.  Add the vinegar and sugar. Bring to a simmer, stirring often, until the sugar is dissolved, about 2-3 minutes.

Whisk in the mustard and 1 cup of the chopped apricots.  Bring to a simmer and cook, stirring often,  until the mixture has a jam like consistency.  Take off heat and stir in remaining 1 cup chopped apricots.  Cool completely and store in a sealed container in the refrigerator for up to 1 month.  Serve at room temperature.

Add to your charcuterie platter, spread on crostini with cheese and salami or on a pork loin or lamb loin. Tangy, sweet, delizioso!!

Love and Light,

Jeanine on the Scene

(note: This and all the recipes from Giada’s Italy that I share have been modified by me)