Best Mostarda Di Cremona Recipes

MOSTARDA DI CREMONA

Mostarda Di Cremona image

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.

Provided by evelynathens

Categories Fruit

Time 22m

Yield 4 cups (approximately)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 569.7, Fat 3.8, SaturatedFat 0.2, Sodium 372.2, Carbohydrate 122.2, Fiber 6.6, Sugar 110.4, Protein 4.3

MUSTARDA DI CREMONA (ITALIAN FRUIT MUSTARD)

Mustarda di Cremona (Italian Fruit Mustard) image

Make and share this Mustarda di Cremona (Italian Fruit Mustard) recipe from Food.com.

Provided by Steve P.

Categories Sauces

Time 1h10m

Yield 1 Batch

Number Of Ingredients 10

Ingredients

2 small pears, peeled
2 plums, pitted
2 apricots, pitted
2 fresh figs, halved
300 g cherries, pitted
2 cups sugar
1/2 lemon, juice of
1/2 cup dry white wine
1 1/4 cups honey
1/2 cup mustard powder (ideally use Coleman's English mustard)

Steps:

Put the pears, plums, apricots, figs and cherries in a saucepan and add water just to cover.
Add the sugar and lemon juice, stir and bring to a boil.
Reduce the flame and cook over a low flame for 10 minutes.
Drain the fruits, reserving the syrup.
Distribute the fruits on a baking pan and place in an oven that has been heated to 120 degree Celsius just until the fruits are dry (about 30 minutes).
Pour the wine into a saucepan and add the honey and reserved syrup, stirring well.
Bring to a boil and boil over a moderate flame for about 5 minutes.
Add the mustard, mix well and remove from the heat.
Put the fruit into sterilized jars and pour the syrup over to barely cover.
When completely cool, seal carefully and store in a cool, dry place.
(May be stored for up to 6 months in completely sterile jars. Once the jars are opened, refrigerate).

Nutrition Facts : Calories 3722.9, Fat 20.2, SaturatedFat 1.2, Sodium 38.3, Carbohydrate 903.8, Fiber 28.7, Sugar 855.6, Protein 21.5

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