Apple Mostarda
Ingredients
- 1 pound(s) Granny Smith apples, peeled, cored and sliced thinly
- 8 ounces granulated sugar
- 1 tablespoon(s) ground mustard powder
Instructions
- In a stainless steel bowl, combine the apples and sugar. Allow the apples to macerate for 24 hours.
- Drain the liquid that collects from the apples and simmer it over low heat until thick—about 1 hour.
- Add the reduced liquid back to the apples and allow the apples to rest for an additional 24 hours.
- Repeat the draining and simmering process—adding the reduced liquid back to the apples again and allowing them to rest for another 24 hours.
- 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.
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.