This recipe is traditionally served with hard cheeses in the autumn but is equally delicious with roasted pork and duck. The original medieval recipes call for a spicy mustard oil which is hard to find. Here we use brown mustard seeds and an extra hit of dried mustard powder for a similar flavor. *Note that the recipe requires that the main ingredients sit overnight before cooking.
|–||zest of one lemon|
|2 cups||peeled, seeded, and diced winter squash (1/4”)|
|1 cup||diced apple (1/4”) or quince if you can get it!|
|1/4 cup||apple cider or red wine vinegar|
|1 1/2 tbsps||brown mustard seeds|
|1/2 cup||raisins plumped in ½ cup warm water|
|1/2 tsp||dried mustard powder|
Combine the lemon zest, squash, apple, sugar, and vinegar in a bowl and let sit overnight in the refrigerator. Combine the mustard seed with the ¼ cup water in a small bowl and let sit overnight in the refrigerator.
The next day, combine the squash mixture and mustard seeds with the plumped raisins and the remaining ingredients in a saucepan. Bring to a boil, turn down the heat, and let simmer gently for 20-30 minutes or until the squash and apples are tender and the liquid is reduced and syrupy.
Spoon the cooked mixture into clean glass jars and refrigerate up to 2 weeks.