Apple Mostarda

I've made many versions of this sweet, tangy mustard spiced condiment without really knowing what it was. Apple Mostarda! this is the Italian version that can be served with cheese and cold meats.

Whether you forage, grow or purchase the apples they are in abundance throughout the autumn and winter months. This is a great to preserve them to enjoy in the present moment and thereafter.

Recipe: 
4 eating apples, peeled, cored removed and diced 
1 lemon, juice and zest 
1 tbsp yellow mustard seeds
1 tsp sea salt 
300g unrefined castor sugar
300g Apple cider vinegar
200g apple juice
1 tbsp Dijon mustard
1 tbsp grain mustard

Method:

1. Leaving the Dijon and grain mustard to side place the rest of the ingredients in a heavy based pan on a medium high heat. Let the mixture bubble away until the apples are cooked and the liquid has reduced down by half. 
2. Stir in the two remaining mustards and continue to bubble the mixture away until it becomes syrupy and starts to coat the apples. 
3. Remove the pan from the heat. Taste the mixture and season with a little more salt if necessary. You can also add a touch more Dijon mustard if you like more of a kick.
4. Whilst the mostarda is still hot pour it into sterilised jars and seal the lid. The mostarda will last for up to 6 months at room temperature but once its open it will keep in the fridge for up to 3 months. 
5. 
   

Serving Suggestions

It's often served with meats, cheeses, and desserts. Traditionally in Italy it's paired with the dish bollito misto, a mix of boiled meats.

Personally i like to eat it with cheese on toast, roast pork, duck and turkey. Its also great with spicy curries.