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Mostarda di Venezia
- Difficulty
Easy
By Ann Taruschio and Franco Taruschio
Published 1993
Ingredients
2 kg 4½ lb - juice and zest of
1</
Method
Peel, core and chop the quince, put the fruit in a saucepan with enough water to cover. Add the juice and zest of the lemon. Stir in half the sugar and bring to a simmer. Cook until the fruit is soft. Remove the fruit from the pan with a perforated spoon and place in a food processor. Add the remaining sugar and the mustard, dissolved in
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