AllSpice Staffer Chad shared this condiment as one of his favorites to make and give as holiday gifts. “This makes all those left over turkey sandwiches after a holiday dinner easier to choke down. It’s a great condiment for pork roast or chops as well.  Pour it over chèvre or warmed brie with crackers on the side, and you have a quick nibble for holiday cocktails.  In little jars, it makes a great gift for those who love to walk the line between sweet and savory.”


8 oz. dried apricots, roughly chopped
4 oz. dried cherries, roughly chopped
1-1/2 C. sugar
1 Tbsp yellow mustard powder
1-1/2 Tbsp. yellow mustard seeds
1-1/2 Tbsp. black mustard seeds
2 Tbsp Olive Oil
1/4 tsp Cayenne
4 tart apples, peeled, cored, and chopped into 1/2″ pieces
3 bay leaves
1/2 tsp. Kosher salt
3 C. water


First, put olive oil in a 4 quart, heavy-bottomed saucepan or dutch oven, on the stove over medium/high heat. Add mustard seeds, them sauté until fragrant. Add all the remaining ingredients, and stir to combine. Cook, stirring occasionally, until dried fruit is plumped up and most of the liquid is absorbed (35-45 minutes). Remove pan from stove.

Allow mixture to cool. Remove bay leaves from the mixture and put in clean small jars. It will keep almost indefinitely in the fridge.

If you want something pantry-stable to give for gifts, pack the mostarda in clean, small jars, leaving a 1/2″ space from the top of the jar, cap jars tightly, and process in a boiling water bath for 10 minutes.  Remove jars from hot water bath, and allow to cool on a cooling (cake or cookie-type) rack.

Chad says, “Mostarda is about proportions.  Feel free to use pears instead of apples or substitute dried figs, raisins, or even some dried cranberries for the other dried fruits. “