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Apricot Mostarda

A nice pairing with raclette and a Savoie white wine.

Course Side Dish
Keyword Apricot Mostarda
Servings 8
Author Jane, adapted from "Wine Food," by Dana Frank and Andrea Slonecker


  • 1/2 cup dried apricots, finely chopped
  • 1/2 cup golden raisins
  • 1 medium shallot, minced
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 3 tablespoons white wine vinegar
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon dry mustard
  • 1/2 teaspoon kosher salt
  • 1 tablespoon fresh tarragon, finely chopped


  1. In a medium sauce pan combine the apricots, raisins, shallot, wine, water, vinegar, mustard seeds, dry mustard, and salt. Bring to a boil over medium high heat. Lower the heat to a simmer, cover and cook until the liquid is absorbed and the fruit is softened, about 20 minutes.

  2. Uncover and add half the tarragon. Allow to cool. Once the mostarda is cool, stir in the remaining tarragon. Serve or refrigerate for up to 2 days.