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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


  • 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.
  • 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.