Tuscan-Style Mostarda
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- kg sweet grapes
- kg rose or reinette apples
- count large pears
- g white wine, better vin santo
- g candied citron
- g white mustard powder
- powdered cinnamon
Instructions
- Crush and press the grapes for must after a day or two.
- Cook thinly sliced apples and pears in the wine, then add the must and reduce until slightly thicker than fruit conserve.
- Cool, then stir in the dissolved mustard powder and diced candied citron.
- Store in jars under a thin veil of powdered cinnamon.