2012 is the year of the wedding, and I will be attending a total of seven: four as a guest, two as a bridesmaid and one as a bride. It certainly is exciting and creates many opportunities to get together with family and friends leading up to the big soirees, with showers and bachelorette parties also filling my calendar.

Last weekend I attended a wedding shower for one of my best girlfriends, whose wedding I will be participating in as a bridesmaid in May. The beautiful bride was celebrated in many of the thoughtful details and tiny touches that went into the day, like tiers of cupcakes from Whipped Bakeshop and a buffet style candy bar. The food was delicious and matched the elegant nature of the party, and I was drawn to the array of meats and cheeses that was set out before our seated lunch.

I probably picked at two or three small plates of the delicious spread before lunch was served, and did my best to not spoil my appetite. It was hard to resist, especially when I paired my cheeses with the accoutrements that were provided to complete the selection: a grainy Dijon mustard and something that seemed like sweet honey, mixed with dried ingredients and spices. The waitress explained to me that it was actually not honey at all; it was mostarda, an Italian condiment made with candied or dried fruits and mustard.

Apricot-Cranberry Mostarda

Adapted from Grace Parisi for Food & Wine

• ¼ pound dried apricots, cut into ¼-inch pieces
• ¼ cup dried cranberries, coarsely chopped
• 1 shallot, minced
• 1 ½ teaspoons minced crystallized ginger
• ½ cup dry white wine
• 3 tablespoons white wine vinegar
• 3 tablespoons water
• 3 tablespoons sugar
• 1 teaspoon dry mustard
• 1 teaspoon Dijon mustard
• 1 teaspoon mustard seeds
• 1 tablespoon unsalted butter

In a small saucepan, combine the apricots, cranberries, shallot, ginger, wine, vinegar, water and sugar and bring to a boil. Cover and cook over moderate heat until the liquid is absorbed and the fruit is softened, about 10 minutes. Stir in the dry mustard, Dijon mustard and butter. Simmer until the mostarda is jamlike, 2 to 3 minutes longer. Serve the mostarda warm or at room temperature.

For me, a perfect world consists of dishes that are only both sweet and savory, so this one was right up my alley. Not only does the mostarda exemplify the flavor combination, it’s the perfect topping to salty meats and cheeses, adding another dimension to anything it’s paired with. If I didn’t have you convinced that this is the next recipe you should try, Grace Parisi’s version was inspired by an authentic Marc Vetri mostarda; so, I guess you could say my adaptation is a third cousin of the famous Philadelphia chef’s recipe.

As tempting as it may be to rush through the steps, take your time when cutting the fruit and ginger – it’s a little tricky since they tend to be sticky. It’s better to cut on the smaller side, so the fruit will easily be saturated by the sugary wine mixture and will soften in no time. Since the mustards are added at the end, their flavors really pop and the sweetness is accented by slight sharpness while the butter adds a tiny bit of smoothness.

The tartness of this apricot-cranberry mostarda is the perfect topping for your slice of Easter ham or a great accompaniment for a fancy cheese board. Truthfully, it’s so delicious I’d be willing to put in on just about anything.

Casey Ann is a local foodie and blogger. Check out her recipes and reviews at www.cleanpl8.com.