Fruit Mustard (Italian Mostarda di Frutta)

This is not technically a sauce but preserved fruits, so more like a chutney. The ingredients, particularly the ground mustard seeds, used to preserve the fruits, give the pungent flavour characteristic of this specialty. The best mostrada di frutta is supposed to be from Cremona. This fruit mustard pares well with boiled and white meat. Change up the fruits to whatever is in season or your preference.

8 oz dried apricots, quartered
4 oz dried cherries, halved
1½ cups sugar
3 Tbsp. Dijon mustard
2 Tbsp. brown mustard seeds
2 Tbsp. canola oil
¼ tsp. cayenne
4 green apples, such as Granny Smith, peeled, cored, and cut into ½" cubes
3 bay leaves
kosher salt

Bring all ingredients and 3 cups water to a boil in a 4 qt saucepan over medium-high heat.

Cook, stirring frequently, until the apricots and cherries are plumped, the apples have broken down, and the liquid is reduced and thickened, about 60-70 minutes.

Cool to room temperature and serve or transfer to an airtight jar and store in the fridge for up to 1 month.