Josephine’s Feast Heirloom Apple Compote Cooked with French Mustard is made from heirloom apples grown on a century old tree bathed in the sun and fog off Shinnecock Bay on Long Island in New York.  This compote was inspired by an apple jam that I brought back from a trip to Paris.  In Normandy an apple compote with mustard is  a traditional winter accompaniment to roasted meats.  We especially like it as a condiment with roasted pork sandwiches or with grilled cheese. The apple butter is hand packed and made in limited quantities.  These preserves reflect both the taste of the season and art of the confiture.

Use this compote on extra garlicky roasted pork sandwiches. We also suggest this preserve with turkey or lamb. For the adventurous, try it on a grilled chedder cheese sandwich – with a bowl of soup it makes a perfect lunch!

Ingredients:  Heirloom Organic Apples, Light Brown Sugar, Apple Cider Vinegar, Prepared Dijon Mustard & Black Mustard Seeds.