Tuesday, October 27, 2009

Mostarda – Apple, Apricot and Raisin

If you aren’t Italian you are probably wondering what in the heck is Mostarda. It is an Italian condiment that is typically served with cheese or charcuterie. I made it to go with the raw cashew goat cheese and I am so glad I did.

Mostarda is basically Italian chutney with a little mustard background. You can make it more sweet, or less. Add more or less mustard. Use whatever fruit you have on hand. I always use both fresh and dried fruit. At Christmas time I like to add cranberries, which go beautifully with the other fruit and mustard.

Assuming you don’t have any homemade goat “cheeze” on hand this is wonderful on seitan or baked tofu. I love it on sandwiches or on crackers. Here is what I did.

Mostarda – Apple, Apricot and Raisin
Makes 36 tablespoons


½ red onion, peeled and finely minced
¼ cup water
½ cup dried unsulfured apricots, finely diced
½ cup golden raisins
2 apples, cored and finely diced
2 tablespoons of apple cider vinegar
2 tablespoons amber agave
½ tablespoon Dijon mustard
1 teaspoon yellow mustard seed


Combine the onion, water, apricots and raisins and cook until the onion is soft. Then add the remaining ingredients and cook until syrupy. Refrigerate until needed. This will keep for weeks in the refrigerator.

Nutritional Information:

Amount Per Serving
Calories - 16.55
Calories From Fat (4%) - 0.6

Total Fat - 0.07g
Saturated Fat - 0.01g
Cholesterol - 0mg
Sodium - 3.36mg
Potassium - 47.19mg
Total Carbohydrates - 4.17g
Fiber - 0.52g
Sugar - 2.99g
Protein - 0.21g


This is one of my favorite condiments. I was first introduced to this at cooking class and it has been making regular appearances at our house ever since. If you like things that are sweet and tart (agro dolce as the Italians call it) I think you will love this condiment.


  1. This sounds like something I could eat by the spoonful...you know, the way some people eat peanut butter. I'm weird, I know. Looks delish.

  2. Oh! That looks absolutely delicious! This is the first time I've ever heard about Mostarda but it sounds and looks sooo good and I LOVE all the ingredients. I'll remember to make this for my father-in-law who is from Italian family (he's 95 and coming to visit us this coming New Year). Thanks for sharing, Alicia!

  3. Hello. I discovered your blog recently, I think via "Your Vegan Mom" and I really enjoy reading it. I think you have great information and great recipes. The other day I looked at all your "turmeric" tagged recipes and got my mouth watering and then thought of you just now when I saw this article. It won't be news to you but I thought you might find it interesting. Ooops I can't copy a link. It's an article on the BBC news website entitled "Curry spice 'kills cancer cells'". Thanks for keeping this blog. I will be back often. Jenny

  4. That looks wonderful, and I have a bag of cranberries in the fridge right now.
    I think you are amazing, you are so prolific with the recipes and posting so often! I'm so glad I found your blog.

  5. Rose,

    I guess I am weird too, because I eat it with a spoon sometimes. :)


    Once you make this you will find that you change the fruit you use each time (at least I do). I use more fresh fruit and less dried, and normally don't measure the amount of mustard I put it. Yesterday I measured so that I could give everyone a starting point. I hope your father-in-law likes it.

    Jenny (Jellybeanlupin),

    Hi, nice of you to join us and comment. It is very nice to know that people are reading and enjoying the blog. Thanks for the heads up on the BBC article I will go check it out in a few minutes. As you guessed the "anti-cancer" connection is why I try to use a lot of turmeric. Turmeric is also reported to prevent Alzheimer's so. Also, thanks for pointing out "Your Vegan Mom", I will check out that blog today too.


    Thank you for the nice compliment. I love cranberries in mostarda. I make that in place of cranberry sauce for Thanksgiving and Christmas. I do post frequently most days mostly because I type fast, and cook a lot. Today will be rather sparse since I have cooking class later.

    I hope you all have a great day today.



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