Prep 15 mins
Cook 7 mins
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.
- 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
- 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.
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:)