Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut three pounds of the crab apples into quarters, and place in a large pot with autumn olives. Add 8 cups of water, and bring to a boil, stirring as needed. Reduce to a simmer, and cook for an additional 20 – 30 minutes, until crab apples are very tender.

Pour the fruit into a strainer lined with cheesecloth. Let sit until it is cool enough to handle, but not cooled completely as it will be easier to extract the juices. Squeeze as much juice out of the cheese cloth package as possible, and discard the solids.

Peel, core, and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the remaining 2 lbs of crab apples to a small dice.

Slice the ginger and horseradish into thick slices (so they are easy to remove), and measure out the bay leaves and cinnamon stick.

Cut the lemon in half and squeeze as much juice as possible into a bowl with the crab apples.

In a large pot, add the crab apples with lemon, ginger, horseradish, cinnamon, red pepper flakes, bay leaves, and 3 cups of sugar.

Cook crap apple mixture over medium high heat, stirring gently with a wooden spoon as needed to make sure the apples are not sticking to the bottom. Cook until the mostarda reaches a temperature of 218°F. Remove from the heat and add the mustard oil.