Mostarda Di Cremona
"Mostarda is a condiment in Italy - but it's NOT just a mustard. Rather, it is preserved fruit that does have mustard and mustard seed included as a flavouring. Mostarda is delicious with bollilto misto, as it is such a delicious and flavourful accompaniment to the plain, boiled beef. Also exceptional used with cold cuts. Try salami, dabs of mostarda and good, crusty bread."
photo by encee1
- Ready In:
- 22mins
- Ingredients:
- 10
- Yields:
-
4 cups (approximately)
ingredients
- 4 dried figs, cut 1/2 cubes
- 1 unripe pear, peeled and cut 1/2 cubes
- 1⁄2 cup dried apricot, cut 1/2 cubes
- 1⁄2 cup dried cherries
- 1⁄2 cup dried apple, cut 1/4 julienne
- 1 1⁄2 cups dry red wine
- 1 cup sugar
- 1⁄2 cup honey
- 1⁄2 cup prepared mustard
- 1⁄4 cup mustard seeds, cracked
directions
- Place figs, pear, apricots, cherries, and apples into a mixing bowl and stir to mix.
- In a saucepan, heat wine, sugar and honey together until boiling. Boil for 3-4 minutes, or until slightly reduced and syrupy. Remove from heat and stir in mustard and seeds.
- Pour over fruit and allow to steep 24 hours. Jar and refrigerate.
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Reviews
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this is easy to make and delicious.<br/>i did not have figs to add, but it was still tasty. try it on tasted german pumpernickel no knead bread as i did (see photo) - the recipe is on this site.<br/>will make again, good time is pre winter when pears are plentiful. -
Evelyn, you've done it again!! This is very, very good. I had been looking for a Mustard Fruits recipe for a while - made one from the Australian Womens Weekly Italian Cookbook using mostly fresh fruit but it wasn't what I wanted. This fitted the bill & turned out even better than I'd hoped. I used all dried fruit, couldn't get dried cherries so used dried cranberries instead. It was a big hit on Xmas day as a relish with duck & turkey. Also great with ham & I imagine with just about any meat, hot or cold. This is something I'll ensure I always have in the fridge. Thank you, Evelyn:)
Tweaks
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Evelyn, you've done it again!! This is very, very good. I had been looking for a Mustard Fruits recipe for a while - made one from the Australian Womens Weekly Italian Cookbook using mostly fresh fruit but it wasn't what I wanted. This fitted the bill & turned out even better than I'd hoped. I used all dried fruit, couldn't get dried cherries so used dried cranberries instead. It was a big hit on Xmas day as a relish with duck & turkey. Also great with ham & I imagine with just about any meat, hot or cold. This is something I'll ensure I always have in the fridge. Thank you, Evelyn:)
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
