Mostarda Di Cremona
Add a touch of Northern Italian tradition to your table with Mostarda di Cremona, a vibrant and uniquely flavorful condiment that perfectly blends sweet, tangy, and spicy elements. This artisanal recipe features an assortment of fresh fruits—such as pears, cherries, figs, and citrus peels—slowly candied over several days to achieve their signature glossy texture. The fruits are then infused with a zesty mustard essence, creating a bold and aromatic syrup that delights the palate. Perfect as an accompaniment to rich cheeses, roasted meats, or charcuterie boards, Mostarda di Cremona elevates any dish with its exquisite balance of flavors. With its heirloom preparation method and gourmet appeal, this Italian specialty is a must-try for lovers of fine food and authentic culinary experiences.
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Recipe Information
Ingredients
- 1 kg Assorted fresh fruits (e.g., pears, apples, cherries, figs, apricots, or citrus peels)
- 800 g Granulated sugar
- 200 ml Water
- 4 drops Mustard essence or mustard essential oil
- 1 tbsp Lemon juice
Instructions
Wash and dry the fruits. Peel, core, and cut larger fruits (such as pears and apples) into bite-sized pieces. Leave small fruits like cherries whole but remove pits if necessary.
In a large mixing bowl, layer the cut fruits with granulated sugar. Cover the bowl and let it sit at room temperature for 24 hours to allow the fruits to release their juices.
After 24 hours, pour the liquid from the fruit mixture into a large saucepan. Add the water and bring it to a boil over medium heat. Reduce the heat and let it simmer for 10 minutes to create a syrup.
Carefully pour the hot syrup back over the fruits in the bowl. Let the mixture cool to room temperature, cover it again, and set aside for another 24 hours.
On the second day, drain the syrup from the fruit mixture into the saucepan again. Bring the syrup to a boil, then reduce to a simmer for 10 minutes to thicken it further. Pour the syrup back over the fruits, let it cool, and repeat this process daily for 3 to 4 days. This step helps candy the fruits slowly.
On the final day, add the lemon juice to the syrup and bring it to a boil one last time. Carefully remove the saucepan from the heat and stir in the mustard essence or mustard essential oil. The amount can be adjusted depending on your desired intensity of the mustard flavor.
Pour the hot syrup with the mustard over the candied fruits. Transfer the mixture into sterilized glass jars while still hot, ensuring the fruits are fully submerged in syrup.
Seal the jars tightly and let the Mostarda Di Cremona rest for at least a week before serving to allow the flavors to fully develop. Store in a cool, dark place or refrigerate after opening.
Nutrition Facts
Calories |
3586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 20 mg | 1% | |
| Total Carbohydrate | 934.4 g | 340% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 900.4 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1349 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
