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Apricot Mostarda
Servings
2
Prep Time
10 minutes
Cook Time
15 minutes
Calories
0
Author:
Giada De Laurentiis
Ingredients
- 1 tablespoon olive oil
- 1 shallot (finely chopped)
- 1/4 teaspoon kosher salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup white wine vinegar
- 5 tablespoons sugar
- 1 teaspoon Dijon mustard
- 2 cups dried Turkish apricots (chopped)
Instructions
- This recipe originated from Giada's Italy.
- Heat the 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 red pepper flakes, and cook an additional minute. Add the vinegar and sugar. Bring to a simmer, stirring often, until the sugar is dissolved, about 3 minutes.
- Whisk in the mustard and add 1 cup of the chopped apricots. Bring to a simmer and cook, stirring often, for about 10 minutes, or until the apricots are plump and the mixture has started to thicken to a jam-like consistency. Turn off the heat and stir in the remaining apricots. Cover the pan and cool to room temperature. Transfer the mostarda to one or more tightly covered containers and store in the refrigerator for up to 4 weeks. Serve at room temperature
Nutrition
Nutrition
- Nutrition Serving Size
- 2
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 54 grams
- Protein
- 3 grams
- Fat
- 8 grams
- Saturated Fat
- 1 grams
- Sodium
- 270 milligrams
- Fiber
- 4 grams
- Sugar
- 48 grams
3 reviews & comments
I've made this twice and each time, my guests loved it! Very easy to put together, too.
Easy to put together and delicious!
This is a great recipe! Very easy to make and it turned out amazing. I’ll definitely make this again next time I do a cheese plate. I signed up for giadzy just so I could write a review b/c it was that good.