Apple Mostarda Recipe

Name: Apple Mostarda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, preferably organic, washed and dried; 2 Fuji apples; 5 tablespoons granulated sugar; 1/4 cup sherry vinegar; 1/2 cup unsulphured raisins (I used Thompson); 1/4 cup water; 2 tablespoons grappa (can substitute brandy, apple brandy, cognac or omit); 2 tablespoons canola oil; 1 1/2 tablespoons whole brown mustard seeds; 1/4 cup minced shallot; 1 teaspoon Dijon mustard; 1 tablespoon unsalted butter

Servings: persons

1 lemon, preferably organic, washed and dried
2 Fuji apples
5 tablespoons granulated sugar
1/4 cup sherry vinegar
1/2 cup unsulphured raisins (I used Thompson)
1/4 cup water
2 tablespoons grappa (can substitute brandy, apple brandy, cognac or omit)
2 tablespoons canola oil
1 1/2 tablespoons whole brown mustard seeds
1/4 cup minced shallot
1 teaspoon Dijon mustard
1 tablespoon unsalted butter

1
["With a vegetable peeler, remove long (end to end) strips of lemon peel, being careful not to get any pith. Continue around the whole lemon. I had eight strips. Stack strips and thinly cut crosswise (toothpick width). You should have about 1/4 cup.", "Peel and core apples. Finely chop into uniform pieces about 1/4"". You should have a little more than 2 cups. Place in a glass bowl; add lemon pieces, sugar and vinegar. Stir to combine.", "In a 1 cup pyrex measure heat 1/4 cup water in the microwave for 15-20 seconds. Add raisins and grappa. Stir to combine and set aside.", "In a heavy bottomed saucepan, temper mustard seeds by heating oil over medium heat. Add mustard seeds and cook for about a minute. Seeds should sputter a bit. Scrape in apple mixture, raisin mixture and shallots. Bring to a boil then reduce to a simmer and cook for 25 minutes, until most of the liquid has evaporated. Add Dijon mustard and butter and cook for 10 minutes more. Let mostarda cool a bit before enjoying or transferring to a clean glass jar with a lid. Enjoy warm or at room temperature with cheese and bread, or grilled or roasted meats. Mostarda should keep for a week in the refrigerator."]

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lemon, preferably organic, washed and dried, 2 Fuji apples, 5 tablespoons granulated sugar, 1/4 cup sherry vinegar, and more.

Yes, Apple Mostarda falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apple Mostarda

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions