Mostarda di Venezia

Preparation info

    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 2 kg/ lb quinces
  • juice and zest of 1 lemon
  • 200 g/7 oz sugar
  • 4 tablespoons mustard powder
  • 250 g/9 oz candied citron peel, minced


    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 a little boiling water and made into a paste, to the pan. Stir and simmer gently until the liquid is reduced by about half and of a good syrupy consistency. Add a little syrup to the processor and blend. If the purée is too thick, add more liquid. The final consistency should be similar to apple sauce. Stir in the minced candied citron peel. Bottle in sterilized jars.