📝 About This Recipe
Hailing from the Lombardy region of Northern Italy, Mostarda di Cremona is a stunning, translucent preserve that balances the sweetness of candied fruit with the sharp, sinus-clearing heat of mustard oil. This ancient condiment transforms simple poached fruits into glowing gems, offering a sophisticated flavor profile that is simultaneously sugary and piquant. It is the quintessential accompaniment to rich meats and creamy cheeses, embodying the 'dolce-piccante' philosophy of Italian gastronomy.
🥗 Ingredients
The Fruit Medley
- 500 grams Firm Pears (peeled, cored, and quartered (use Williams or Bosc))
- 300 grams Green Apples (peeled, cored, and sliced into thick wedges)
- 200 grams Apricots (halved and pitted, dried or fresh)
- 150 grams Cherries (pitted, kept whole)
- 2 pieces Clementine or Tangerine (sliced into thin rounds with skin on)
- 150 grams Figs (stems removed, halved)
The Syrupy Base
- 800 grams Granulated Sugar (divided use)
- 1 piece Lemon Juice (freshly squeezed)
- 1/2 cup Dry White Wine (such as Pinot Grigio)
The Piquant Kick
- 10-15 drops Mustard Oil (Essence) (culinary grade, very potent)
- 2 tablespoons Yellow Mustard Seeds (toasted lightly)
- 50 grams Mustard Powder (dissolved in a little warm wine if oil is unavailable)
👨🍳 Instructions
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1
Prepare the fruit by peeling and cutting into large, uniform pieces. Keep smaller fruits like cherries and figs whole or halved to maintain their structural integrity during the long candying process.
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2
Place all the prepared fruit in a large, non-reactive glass or ceramic bowl. Pour 400g of the sugar over the fruit and add the lemon juice. Toss gently to coat.
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3
Cover the bowl with a clean kitchen towel and let it sit at room temperature for 24 hours. The sugar will draw out the juices, creating a natural syrup.
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4
After 24 hours, drain the accumulated liquid into a heavy-bottomed saucepan, leaving the fruit in the bowl. Add the remaining 400g of sugar and the white wine to the saucepan.
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5
Bring the syrup to a boil over medium heat, stirring until the sugar is fully dissolved. Let it simmer for 5-8 minutes until it thickens slightly.
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6
Pour the hot syrup back over the fruit. Cover and let it macerate for another 24 hours. This slow process ensures the fruit remains firm and translucent rather than mushy.
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7
On the third day, drain the syrup back into the saucepan once more. Bring to a boil and reduce until it reaches a thick, honey-like consistency (about 105°C or 221°F on a candy thermometer).
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8
Add the fruit and the toasted mustard seeds into the boiling syrup. Simmer very gently for 5-10 minutes. The fruit should look glossy and 'jeweled'.
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9
Remove from heat and let the mixture cool to roughly 40°C (lukewarm). This is crucial because adding mustard essence to boiling liquid will cause the pungent aroma to evaporate instantly.
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10
Carefully add the mustard oil drops. Start with 10 drops, stir, and smell. It should be powerful enough to tingle your nose. Add more if you prefer a more aggressive heat.
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11
If using mustard powder instead of oil, whisk the powder with a tablespoon of wine to form a paste, then stir it thoroughly into the cooling syrup.
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12
Ladle the fruit and syrup into sterilized canning jars, ensuring each jar gets a variety of fruit. Seal tightly.
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13
Store in a cool, dark place for at least 2 weeks before opening. This 'curing' period allows the mustard heat to mellow and permeate the sweetness of the fruit.
💡 Chef's Tips
Always use firm, slightly under-ripe fruit to prevent the mostarda from turning into jam. If you cannot find pure mustard essence, a high-quality Colman's mustard powder is the best substitute. Be extremely careful with mustard oil; it is highly volatile and can irritate the eyes and skin if handled improperly. To ensure a clear syrup, do not stir the fruit too vigorously while it simmers. Sterilize your jars in boiling water for 10 minutes to ensure the mostarda keeps for up to 6 months.
🍽️ Serving Suggestions
Serve alongside a traditional Bollito Misto (Italian mixed boiled meats) for an authentic experience. Pair with aged cheeses like Parmigiano-Reggiano, Pecorino, or a creamy Gorgonzola Dolce. Spread a little of the syrup on a crusty baguette topped with thinly sliced Prosciutto di Parma. Accompany with a glass of sparkling Lambrusco or a bold Amarone to cut through the richness. Use as a bold condiment for roasted pork loin or Thanksgiving turkey.