Dried Apricot Mostarda

We ran a Porchetta, slow roasted pork with garlic & sage last night and a number of our guests asked how to make the Dried Apricot Mostarda we served with the pork.  You can find the recipe below. 
There are a number of more complex and involved recipes for traditional Mostarda than the one I prepared, but you will get a very similar result with much less time and effort.  This mostarda is also great with cheese.  I will probably use the left overs for Goat Cheese and Apricot Bruschetta.

I don't really think there should be secret recipes in a restaurant like ours.  If you would like a recipe from the restaurant or any other you may be interested in just left me know.  I would be happy to share the information I have with you.

Dried Apricot Mostarda
Yield: about 2 cups

1 Tbl olive oil
1/2 cup onion, finely chopped
1/2  pound dried apricots, cut into 1/4-inch pieces
1/2  cup dry white wine
1  tablespoon white wine vinegar
1/2 cup water
1 tablespoon sugar
2 Tbl Dijon mustard

Heat the oil in a small saute pan over medium heat.  Saute the onions, stirring occasionally until caramelized but not blackened.  Add the remaining ingredients except the mustard and bring to a boil.  Reduce heat to a simmer and cook over medium heat until the liquid is absorbed and the fruit is soft, about 10 minutes.  Stir in the mustard.  Serve the mostarda warm or at room temperature.