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["Cover the apples with the wine in a small heavy saucepan; bring to a boil, immediately reduce the heat and simmer for about five minutes. (You can also do this in a Pyrex-like pitcher in the microwave.)", "Put the fresh and dried apples and their soaking liquid into a food processor; buzz for about two minutes. You should have small pieces of dried apple suspended in what looks like applesauce. Tip it into a bowl.", "Add the brown sugar, the two mustards, a small pinch of salt, and 1-2 tablespoons of warm water. Stir well. Cover and let sit for at least 8 hours. Taste and add more mustard or salt to taste. If it's not sharp enough for you, add a few splashes of vinegar or lemon juice. If it seems too dry, add a touch more water.", "Keep refrigerated in a tightly covered container.", "I hope you try this and like it. Your devoted friend, AntoniaJames. ;o)", "NB This will seem much too mustardy - the apples will seem overpowered by the mustard -- when you first make it. During the resting time, however, the mustard mellows and the apple flavor comes through.", "This recipe, as initially posted, was for a ""mostarda"" condiment using the Northern Italian method of macerating fruit and boiling the resulting syrup for three or four days in row, as described in the ""no-recipe"" article I wrote a few years ago, which you can find here: https://food52.com/blog/8577-how-to-make-mostarda-without-a-recipe
