How to Make Mostarda - A Wonderful Condiment Flor Bland Foods

Though the Italian Mostarda does contain mustard, it's only distantly related to the yellow stuff in the squeeze bottle.

Rather, it's fruit preserved in syrup that gains quite a kick from a healthy jolt of powdered mustard seed or essence, and is one of the standard condiments served with boiled meats in northern Italy (see the ultimate boiled dinner, fit for a king).

Though you'll find it from Piemonte on through the Veneto and down into Emilia Romagna, the best known variation is that from Cremona, made with whole fruit that acquires a voluptuous firmness during the preparation.

Making Mostarda is quite easy, and it also makes an excellent gift.

You'll need:
2 1/2 pounds (1 k) fruit
1-1/2 pounds (5-700 g) sugar
The juice of an orange
Mustard essence, or powdered mustard and white wine
Canning Jars