Mostarda Dalmata: With Quinces and Honey. Mostarda, fruit in syrup that gains a healthy zing from mustard seed, is common throughout northern Italy, and likely goes a long way back. This particular recipe is Dalmatian, and makes use of honey and quinces. It's a requirement with the roast turkey Dalmatians traditionally enjoyed on Christmas Day. It's also nice with boiled meats, and will work quite well as a gift. You'll need:
Prep Time: 60 minutes
Cook Time: 40 minutes
Ingredients:
- 1 2/3 pounds (750 g) honey
- 1 2/3 pounds (750 g) quinces
- 2 1/4 pounds (1 k) sugar
- 1 cup (250 ml) white wine
- 3 tablespoons powdered mustard seed (depending upon how strong your mustard is,
- you may want to reduce this some)
- The zest of a lemon and that of an orange, both organically grown
- 1/2 cup candied fruit (what you prefer, the greater the variety the more refined the mustard will be)
Preparation:
Steep the powdered mustard seed in the white wine for 24 hours. Peel the quinces, grate them, and make a syrup with them by heating them gently with the sugar and the citrus zest. Let the syrup cool, and stir in the mustard laced wine together with the candied fruit. Transfer the mostarda to sterile jars and keep them in a cool dry place.
