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Making Mostarda: Using Powdered Mustard Seed
Dissolve Powdered Mustard in Wine
Most recipes for mostarda call for powdered mustard seed, which is much easier to find than mustard oil, and also much safer to work with. You'll want a 2-ounce (50 g) can.
Dissolve it in a cup of wine in a small pot, and gently heat the mixture over a low flame. Stir occasionally, and let the mixture bubble for a few minutes.
While you are preparing the infusion, drain the fruit and concentrate the syrup once again.