Apple Mostarda

Courtesy of Will Packwood. Serves 4

Super easy

Apple Mostarda


For 1 Batch(es)


  • 1 pound(s) Granny Smith apples, peeled, cored and sliced thinly
  • 8 ounces granulated sugar
  • 1 tablespoon(s) ground mustard powder

Apple Mostarda Directions

  1. In a stainless steel bowl, combine the apples and sugar. Allow the apples to macerate for 24 hours.
  2. Drain the liquid that collects from the apples and simmer it over low heat until thick—about 1 hour.
  3. Add the reduced liquid back to the apples and allow the apples to rest for an additional 24 hours.
  4. Repeat the draining and simmering process—adding the reduced liquid back to the apples again and allowing them to rest for another 24 hours.
  5. The next day, add the mustard and simmer all of the ingredients in a small pot for 15 minutes. Cool and serve, or store in the refrigerator for up to 7 days.

Recipe notes

Chef Packwood suggests serving this classic tangy-sweet sauce with cooked meats or cheeses such as crescenza, pecorino, montasio, Parmigiano-Reggiano, taleggio or fontina.

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