Mostarda di Frutta

Name: Mostarda di Frutta
Yield: Makes about 2 one-pint (16–fl oz/500-ml) jars
Cuisine: Italian
Ingredients: Dried apricots, ¼ lb (125 g), sliced; Dried figs, ¼ lb (125 g), quartered; Quince or Granny Smith apple, 1 large, about ½ lb (250 g); Quince or Granny Smith apple, 1 large, about ½ lb (250 g); Underripe Bosc pear, 1 large, about ½ lb (250 g); Dry mustard, 1 tablespoon; Plums, ½ lb (250 g), pitted and cut into wedges ½ inch (12 mm) thick; Orange, 1; White balsamic or white wine vinegar, 1 cup (8 fl oz/250 ml); White balsamic or white wine vinegar, 1 cup (8 fl oz/250 ml); Sugar, 1½ cups (12 oz/375 g)

Preparation info

Makes about
2
one pint jars

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

Mostarda, an italian condiment of candied fruit in mustardy syrup, is typically served alongside boiled meats and sometimes creamy cheeses. Jars of imported mostarda are pricey, but this streamlined version, which cooks in just 45 minutes, costs only a few dollars to make.

Ingredients

Underripe Bosc pear, 1 large, about ½ lb (250 g)
Quince or Granny Smith

Europe
Italy
Condiment
Gluten-free
Mediterranean
Vegan

Method

Have ready 2 sterilized jars and their lids.

Peel and core the pear and quince, then cut into ¾-inch (2-cm) chunks. In a large nonreactive pot, combine the pear, quince, apricots, figs, sugar, and vinegar. With a vegetable peeler, cut 2 zest strips each 4 inches (10 cm) long from the orange and add them to the pot. Reserve the orange for another use.

Bring the mixture to a simme