By Stephanie Cameron

This Italian condiment can be served alongside grilled meats or fish, or with bread and cheese.

Apricot and Cherry Mostarda

Makes 2 pints

  • 1/3 cup dry white wine
  • 1/4 cup dry mustard
  • 1 pound fresh apricots, sliced
  • 1 cup pitted fresh sweet cherries
  • 1 cup sugar
  • 1 teaspoon coarse salt
  • Zest and juice of 1/2 orange

Put all ingredients in a small pot. Over medium-high heat, stir until the sugar dissolves, and allow to come to a boil. Reduce heat to medium and cook for 10 minutes, stirring occasionally. The fruit should be soft and the liquid should be syrupy. Let cool to room temperature. Refrigerate until ready to use; keeps up to 3 days.

Edible Santa Fe

Edible Santa Fe

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
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