In a pot, heat 1 1/4 cup of sugar with 2 cups of water until it reaches 212 °F, then add 1 pound of apricots, cut into wedges. Food Trends: Mostarda Cathy Strange’s role as global cheese and specialty foods buyer for Whole Foods Market® puts her in the unique position of travelling the world to not only discover and encourage the world’s great cheesemakers, but also to help advance the artisanal food movement and investigate the world’s emergent food trends. Remove from the heat, add 3-4 drops of mustard essence and let cool.

I.V. In the meantime, prepare the mostarda syrup by boiling, for 15 minutes, 1 1/2 cups of sugar with cinnamon, cloves, 1 teaspoon of black peppercorns, 2 ounces of vinegar and 3 1/2 ounces of dry white wine. The mostarda is ready to eat in one week, but it keeps for about 4 months when stored in a dark, ventilated place. The sweet-spicy makes mostarda the perfect accompaniment so many foods.

According to an ancient Tuscan recipe, the mostarda, which is prepared at the beginning of the grape harvest, has a base of black- skinned Canaiolo grapes, mixed with candied citron. Answered on 7th January 2013. We have also seen jars of mostarda in some branches of Waitrose (in the pickles and chutneys section), though availability may vary by area.

Whole fruits are candied and are preserved in sugar syrup with mustard seed oil.

Widely available in northern Italy and Tuscany, mostarda is typically eaten in wintertime as a condiment for meat dishes, such as bollito, boiled meats, or roasts. Besides the Cremona version, there are many kinds of mostarda, such as the one from Vicenza, which is made with a base of quince pulp cooked in sugar. Transfer the fig mostarda to jars, close the jars and sterilize them for 20 minutes. Carefully wash 1 pound of tomatoes, cut into wedges and sprinkle with salt; let them sit for 1/2 a day to release their liquid, then squeeze out the liquid and place in a pot with 2 1/2 cups of sugar, 3 1/2 ounces of red wine vinegar, 14 ounces of water, bay leaf and cloves. Boil for 3-4 minutes, remove from the heat and let rest for 12 hours.

A permanent fixture on Christmas tables in the northern regions, it has a very old history and tradition. Whole fruits are candied to exalt their colours and are preserved in sugar syrup with mustard seed oil. Mostarda di cremona is an Italian condiment made from preserved (candied) fruits. Serve mostarda whole or sliced with roasted or grilled meats and poultry, hard and soft cheese, or antipasto platters. Finally, remove the pumpkin slices and let the syrup cool. Candied fruit in varying proportions (tangerines, apricots, pineapple, peaches, green figs, white cherries, red cherries, white pears, red pears, lime); mustard seed oil; glucose syrup; sugar. Drain the tomatoes from the syrup and place in a jar. But mostarda is very different. All Rights Reserved. Transfer the pumpkin to a jar, add the syrup, to which you’ve added 5 drops of mustard essence, close the jar and refrigerate for at least 6 hours before eating.

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