Mostarda Di Frutta Recipe: Serving and Storage Suggestions
Written by MasterClass
Last updated: Jul 20, 2024 • 2 min read
Mostarda di frutta (“mustard of fruits”) is a classic Northern Italian condiment made by reducing fresh and dried fruit to a syrupy consistency.
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What Is Mostarda Di Frutta?
Mostarda di frutta is a Northern Italian condiment consisting of fresh and dried fruit stewed with wine or vinegar and mustard. Its tangy-sweet flavor is similar to an Indian chutney. Mostarda is a seasonal concoction, capturing summer flavors and preserving them through fall and winter. Wine, vinegar, and mustard powder and seeds give the jam a spicy, tangy kick. Try it with bollito misto (boiled meats) or on a charcuterie board or sandwich.
Mostarda di cremona, or mostarda cremonese, which features a blend of dried and fresh fruits, is the blueprint for most homemade mostardas. Other variants include mostarda Vicentina, from Veneto, which features quince, a small pomme fruit.
How to Serve Mostarda Di Frutta
In Northern Italy, mostarda is a traditional pairing for boiled meats, or bollito misto, but its complex flavor profile also makes it a popular addition to charcuterie and cheese boards. Try it with rich meats, like pork, or on a sandwich.
How to Store Mostarda Di Frutta
Keep mostarda in a sealed airtight container, like a glass jar, in the refrigerator, where it will keep for a month or more. To preserve mostarda for longer storage, use a safe canning method to seal and store in a cool, dry spot for up to one year.
Easy Mostarda Di Frutta Recipe
makes
About 3 cupsprep time
20 mintotal time
1 hr 20 mincook time
1 hrIngredients
- 1
In a large mixing bowl, combine the apples, pears, shallot, and rosemary. Sprinkle the fruit mixture with sugar and toss to coat. Set it aside.
- 2
In a small saucepan, combine the chopped dried fruits and cover with water. Bring the dried fruit mixture to a boil, then reduce to a simmer. Cook the mixture until it thickens slightly, about 10 minutes. Add the dried fruit and their liquid to the bowl of fresh fruit and shallots. Stir to combine.
- 3
Cover the mixture with a clean kitchen towel and let it sit at room temperature for 2–4 hours. Transfer to the refrigerator overnight.
- 4
The next day, strain the fruit mixture, catching the liquid in a saucepan. Place the fruit mixture back in the bowl and set it aside. Bring the liquid to a boil over medium-high heat, then reduce the heat to a simmer. Cook until the liquid has reduced by half.
- 5
Pour the syrup back into the original bowl of mixed fruits. Stir to combine, and cover with a clean towel. Let the fruit sit at room temperature for 2–4 hours, then return the bowl to the refrigerator.
- 6
Repeat this process, resting the fruit mixture at room temperature and reducing the mostarda syrup, for up to 2 more days.
- 7
On the final day, pour the entire contents of the bowl (fruit and juices) into a large sauté pan. Add the vinegar, dry mustard powder, mustard seeds, and bay leaves, and bring the mixture to a simmer. Cook for 10–12 more minutes until the mixture is thick and glossy.
- 8
Transfer the mostarda to clean glass jars and let them cool completely before sealing and storing.
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