Mostarda di Frutta

Name: Mostarda di Frutta
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 1.25 kg/2 lb 12 oz mixed, small fruits, such as apples, pears, quinces, apricots, peaches, plums, figs, cherries and grapes; 1.25 kg/2 lb 12 oz mixed, small fruits, such as apples, pears, quinces, apricots, peaches, plums, figs, cherries and grapes; 1.25 kg/2 lb 12 oz mixed, small fruits, such as apples, pears, quinces, apricots, peaches, plums, figs, cherries and grapes; 1.25 kg/2 lb 12 oz mixed, small fruits, such as apples, pears, quinces, apricots, peaches, plums, figs, cherries and grapes; 1.25 kg/2 lb 12 oz mixed, small fruits, such as apples, pears, quinces, apricots, peaches, plums, figs, cherries and grapes; 1.25 kg/2 lb 12 oz mixed, small fruits, such as apples, pears, quinces, apricots, peaches, plums, figs, cherries and grapes; 1.25 kg/2 lb 12 oz mixed, small fruits, such as apples, pears, quinces, apricots, peaches, plums, figs, cherries and grapes; 1.25 kg/2 lb 12 oz mixed, small fruits, such as apples, pears, quinces, apricots, peaches, plums, figs, cherries and grapes; 1–2 tsp lemon juice, if using apples, pears or quinces; 1–2 tsp lemon juice, if using apples, pears or quinces; 1–2 tsp lemon juice, if using apples, pears or quinces; 1–2 tsp lemon juice, if using apples, pears or quinces; 570 ml/20 fl oz/scant 2⅓ cups white wine vinegar; 750 g/1 lb 10 oz/heaped 3⅓ cups granulated sugar; 4 tbsp mustard powder

Preparation info

Makes about:
1 l

Difficulty
Easy
Ready in
1 hr 25

Appears in

The Art of Preserving

By Emma MacDonald

Published 2021

About

This Italian relish is made with seasonal fruits flavoured with mustard syrup. Quinces and grapes are the most traditional ingredients, but you can use whichever orchard and vine fruits you have. It is usually served with bollito misto or cold meats and cheese.

Ingredients

1.25 kg/2 lb 12 oz mixed, small fruits, such as apples,

Europe
Italy
Preserve
Gluten-free
Mediterranean
Vegan

Method

Peel, quarter and core any apples, pears or quinces, and toss the pieces in lemon juice. If using apricots, peaches and plums, halve and remove the stones/pits. Halve the figs, if using. Pit the cherries. Leave the grapes whole.
Pour the vinegar into a preserving pan and add the sugar. Slowly bring to the boil, stirring until all the sugar has dissolved. Reduce