Mostarda Di Frutta

Mostarda Di Frutta

Candied fruit suspended in a sharp mustard syrup, served alongside rich meats and cheeses.

Make ahead Makes 32 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This Italian condiment pairs candied mixed fruit with the sinus-clearing bite of mustard essence, simmered down into a glossy, syrupy preserve. Traditional to the Cremona and Mantua regions, it's the classic accompaniment to bollito misto, roasted meats, and aged cheeses. The slow candying process over several days develops a translucent texture and concentrated sweet-sharp flavor.

Ingredients

  • 1 pound firm pears, peeled, cored, and cut into 1-inch chunks
  • 1 pound firm apples, peeled, cored, and cut into 1-inch chunks
  • 1/2 pound apricots, halved and pitted
  • 1/2 pound figs, halved
  • 1/2 pound cherries, pitted
  • 1 orange, sliced into thin rounds
  • 4 cups granulated sugar
  • 2 cups water
  • 1 cup white wine vinegar
  • 3 tablespoons yellow mustard seeds
  • 2 tablespoons dry mustard powder
  • 1 teaspoon mustard oil, or food-grade mustard essence
  • 1 lemon, zested and juiced
  • 1 cinnamon stick
  • 2 whole cloves

Method

  1. In a 6-quart saucepan, combine the sugar, water, and vinegar. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.

  2. Add the pears and apples to the syrup, since they take longest to soften. Simmer gently for 10 minutes.

  3. Add the apricots, figs, cherries, and orange slices. Add the cinnamon stick and whole cloves. Simmer gently for 15 minutes, until the fruit softens but still holds its shape.

  4. Using a slotted spoon, transfer the fruit to a large glass or ceramic bowl, leaving the syrup in the saucepan.

  5. Return the syrup to a simmer and cook until reduced and slightly thickened, about 10 minutes.

  6. Pour the hot syrup over the fruit, cover the bowl, and let stand at room temperature for 24 hours to allow the fruit to absorb the liquid.

  7. Drain the syrup back into the saucepan, reserving the fruit in the bowl. Bring the syrup to a simmer and reduce for 10 minutes, then pour back over the fruit, cover, and let stand another 24 hours.

  8. Repeat the draining, reducing, and pouring process once more, letting the fruit stand a third time for 24 hours. By now the syrup should be thick and the fruit translucent.

  9. Drain the syrup into the saucepan a final time. Whisk in the mustard seeds, mustard powder, mustard oil, lemon zest, and lemon juice. Bring to a simmer and cook for 5 minutes until fragrant and well combined.

  10. Remove the cinnamon stick and cloves from the fruit. Pour the hot mustard syrup over the fruit and stir gently to coat evenly.

  11. Ladle the mostarda into clean, sterilized jars, pressing the fruit down so it is fully submerged in syrup. Seal and refrigerate.

  12. Let the mostarda cure in the refrigerator for at least 3 days before serving to allow the mustard flavor to mellow and permeate the fruit.

Rate this recipe

★ 3.5 (1)

Mostarda Di Frutta

This Italian condiment pairs candied mixed fruit with the sinus-clearing bite of mustard essence, simmered down into a glossy, syrupy preserve. Traditional to the Cremona and Mantua regions, it's the classic accompaniment to bollito misto, roasted meats, and aged cheeses. The slow candying process over several days develops a translucent texture and concentrated sweet-sharp flavor.

Make ahead 32 oz 110 cal

Ingredients

  • 1 pound firm pears, peeled, cored, and cut into 1-inch chunks
  • 1 pound firm apples, peeled, cored, and cut into 1-inch chunks
  • 1/2 pound apricots, halved and pitted
  • 1/2 pound figs, halved
  • 1/2 pound cherries, pitted
  • 1 orange, sliced into thin rounds
  • 4 cups granulated sugar
  • 2 cups water
  • 1 cup white wine vinegar
  • 3 tablespoons yellow mustard seeds
  • 2 tablespoons dry mustard powder
  • 1 teaspoon mustard oil, or food-grade mustard essence
  • 1 lemon, zested and juiced
  • 1 cinnamon stick
  • 2 whole cloves

Method

  1. 1

    In a 6-quart saucepan, combine the sugar, water, and vinegar. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.

  2. 2

    Add the pears and apples to the syrup, since they take longest to soften. Simmer gently for 10 minutes.

  3. 3

    Add the apricots, figs, cherries, and orange slices. Add the cinnamon stick and whole cloves. Simmer gently for 15 minutes, until the fruit softens but still holds its shape.

  4. 4

    Using a slotted spoon, transfer the fruit to a large glass or ceramic bowl, leaving the syrup in the saucepan.

  5. 5

    Return the syrup to a simmer and cook until reduced and slightly thickened, about 10 minutes.

  6. 6

    Pour the hot syrup over the fruit, cover the bowl, and let stand at room temperature for 24 hours to allow the fruit to absorb the liquid.

  7. 7

    Drain the syrup back into the saucepan, reserving the fruit in the bowl. Bring the syrup to a simmer and reduce for 10 minutes, then pour back over the fruit, cover, and let stand another 24 hours.

  8. 8

    Repeat the draining, reducing, and pouring process once more, letting the fruit stand a third time for 24 hours. By now the syrup should be thick and the fruit translucent.

  9. 9

    Drain the syrup into the saucepan a final time. Whisk in the mustard seeds, mustard powder, mustard oil, lemon zest, and lemon juice. Bring to a simmer and cook for 5 minutes until fragrant and well combined.

  10. 10

    Remove the cinnamon stick and cloves from the fruit. Pour the hot mustard syrup over the fruit and stir gently to coat evenly.

  11. 11

    Ladle the mostarda into clean, sterilized jars, pressing the fruit down so it is fully submerged in syrup. Seal and refrigerate.

  12. 12

    Let the mostarda cure in the refrigerator for at least 3 days before serving to allow the mustard flavor to mellow and permeate the fruit.