Apple Mostarda

(adapted from a recipe by Chef Joe Sparatta)

Ingredients:

  • 1 cup apple cider vinegar

  • ¼ cup hard apple cider (although I didn’t try it, I suspect sweet cider could replace the hard cider and some of the sugar)

  • ½ cup sugar

  • 1” fresh ginger, grated

  • 1 tsp sea salt

  • ½ tsp fresh ground black pepper

  • ¼ large onion - finely diced

  • 3 TBS yellow mustard seed

  • 1½ pounds tart apples – diced

Directions:

  1. In a saucepan, combine the vinegar, cider, sugar, ginger, salt and pepper over high heat. Bring to boil.

  2. Add the onion and mustard seeds. Lower the heat to medium, and cook until the onion is soft and translucent and the liquid is reduced by half – 10-15 minutes. Add the apples, and cook another 15-20 minutes until the mixture become soft and spreadable. Add more cider if it becomes too dry as it cooks to prevent burning.

  3. Remove from the heat. Serve either warm or at room temperature.

  4. The Mostarda can be served over pork loin. As an appetizer it pairs well with an aged Gouda or semifirm cow’s milk cheese on a crostini or cracker.