Maple Apple Mustard

by Michele Pesula Kuegler | March 15th, 2012 | Recipes, Spreads & Sauces

I know I’ve written about it many times, but I thoroughly adore Tapas Mondays.  Even though it means not eating dinner until after 9:00, it is such a wonderful way to start the workweek.  The kids are in bed, working on homework, or entertaining themselves on a different floor of the house.  The dining room is lit by candles, and my husband and I sit down to a delicious dinner and some prosecco.

Many of these nights involve a fair amount of cooking.  While the kids eat their dinner, I am working on that night’s menu.  However, sometimes there are other events on a Monday, which means that we need to reconfigure our dining.  This past Monday was one of those nights.  With a high school sports night from 7:00-9:00, I knew that my cooking time would be almost nonexistent.

So, we planned a simple menu.  On Sunday afternoon we shopped for an assortment of cheeses, sausage, crackers, and fruit.  A quick batch of maple-glazed almonds and walnuts was made.  Thinking about the assortment of cheeses, I thought that mustard would be a nice accompaniment, but why settle for something simply out a jar?  I wanted to add something that had my fingerprint.

Considering possible mix-ins, I ended up with Maple Apple Mustard.  It was a great compliment to some aged cheddar, providing a little sweet and a little vinegary pop.


Maple Apple Mustard


  1. 1 apple, peeled & diced
  2. water
  3. 1/4 cup mustard
  4. 1-2 Tb. maple syrup
  1. Place apple in a small saucepot and cover with water.
  2. Boil until apple is fork tender, approximately 5 minutes. Drain apple and place in a blender.
  3. Add mustard and 1 tablespoon maple syrup. Purée until smooth.
  4. Add second tablespoon of maple syrup if you prefer a sweeter flavor.
  5. Refrigerate or use immediately.
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