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1 ½ cups

  • 1 tablespoon honey
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • Zest of 1 lemon
  • ¾ cup brown mustard seeds
  • 1 cup white wine vinegar
  • 1 tablespoon lemon juice
  • 2 tart apples, cored, peeled, and diced
  • 2 tablespoons vegetable oil
  • ¼ cup currants
  1. Combine honey, salt, pepper, cinnamon, nutmeg, lemon zest, and mustard seeds in a non-reactive mixing bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.

  • from Chef John Fleer, Rhubarb, Asheville, North Carolina

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