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.
| Ingredients | |
|---|---|
| – | 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! |
| 5 tbsp | sugar |
| 1/4 cup | apple cider or red wine vinegar |
| 1 1/2 tbsps | brown mustard seeds |
| 1/4 cup | water |
| 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.
