MOSTARDA

Mostarda image

Provided by William L. Hamilton

Time 2h30m

Yield about 4 cups

Number Of Ingredients 8

Ingredients

2 blood oranges
2 navel oranges
2 grapefruit
2 lemons
3 cups sugar
1/2 teaspoon mustard powder, or to taste
1 cup peeled, sliced fresh horseradish
1 small bunch fresh thyme, tied into a bundle

Steps:

Bring a medium pot of water to a boil. Set aside a bowl of ice water. Remove all peel and pith from fruit in largest pieces possible. Slice peel into long, thin strips, about 1/8-inch wide. Juice all fruit into a medium bowl; set aside.
Place peel in a strainer that can be submerged into the boiling water. Blanch peel by dipping first into boiling water for 5 seconds, then into cold water. Repeat two times. Drain well.
Measure amount of fruit juice, and add enough water to make a total of 3 cups. In a medium saucepan, combine juice mixture, sugar, mustard powder, horseradish and thyme. Place over medium-low heat, bring to a simmer and cook for 30 minutes. Strain, discarding solids.
Place blanched fruit rind in strained syrup, and return to medium-low heat. Simmer for 1 hour. Cool, and refrigerate for at least three days before serving alongside braised bacon.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 0 grams, Carbohydrate 93 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 128 milligrams, Sugar 88 grams