- Combine honey, salt, pepper, cinnamon, nutmeg, lemon zest, and mustard seeds in a non-reactive mixing bowl. Set aside.
- Bring wine and cider vinegar to a boil. Add lemon juice and pour over the combined ingredients. Cover with plastic wrap and let sit at room temperature for 1−2 days so that the mustard seeds soften.
- Transfer the mixture to the bowl of a food processor and process until the seeds are broken up and the mixture thickens. Transfer to a container.
- Sauté diced apples in vegetable oil until just cooked. Stir in currants and add this mixture to the processed mustard mixture.
Note: This mostarda can be used in ways similar to a chutney, so enjoy with pork tenderloin, served on a cheese plate or even as an accompaniment to turkey.