This easy mostarda recipe can be adapted to any combination of dried and fresh fruit that you have on hand. It's a great way to use up leftover or overripe fruit!
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I have a tendency to go a little crazy on the cheese plates for holiday appetizers. I just can't help it. There are so many nibbles out there, and I don't want to miss a single one. And one of the things that zips up a cheese plate like no other is mostarda.
What is mostarda?
Mostarda is an Italian condiment, made of fresh and/or dried fruit with mustard powder and vinegar. Sometimes called mostarda di cremona or mostarda di frutta. It's made over a few days, you let it sit and occasionally reduce it on the stove until the fruit macerates and you get a fruity, tangy, spicy jam.
You've probably eaten mostarda on every cheese plate you've ever had in your life, but you didn't know what to call it. Now you know: Mostarda. Say it and everyone with think you are fancy.
Make it and everyone will KNOW you are fancy. (You don't have to tell them how easy it was.)
Why should you make this if you can just buy a jar of jam or buy a jar of pre-made mostarda?
Because what you can get in the jar isn't always so good. Because you can make it with practically any combination of fresh and dried fruit you have on hand. And because when people ask you what it is, they are gonna freak out when you tell them you made it yourself. Go on - impress people why don't ya?
This is great for Christmas or New Year's Eve, but also any time of year that you are entertaining guests, or just yourself!
I especially like to make this during the summer - it comes in handy when you are looking for recipes for preserving all of that summer fruit before it goes bad.
And yes, it takes three days to make, but DON'T PANIC! Most of that time it's just sittin' and chillin' in the fridge while the fruit macerates.
How to make Mostarda
Adapted from Food 52 (How to Make Mostarda without a Recipe)
Like I said, you can use whatever dried and fresh fruit you like or have on hand. Need to use up some leftover or overripe fruit before it goes bad? Throw it in. That's why the "without a recipe" part of this is so brilliant.
Basically, for each pound of fresh fruit, use ⅓ - ½ cup of sugar.
For each 4 cups of the mostarda after it has been reduced over the three day period, use 1 to 2 tablespoons of dry mustard. Then use the ration of twice as much vinegar to mustard. So if you use one tablespoon of dry mustard, use two tablespoons of vinegar.
All you really need to know is how many pounds of fresh fruit you are starting with.
For the recipe pictured, I used 2 nectarines, 2 plums, and 2 cups dried apricots.
Peel and chop the fresh fruit and place in a large bowl.
Top the fruit with the sugar and stir. Allow to macerate at room temperature.
Cut the apricots into quarters. Place in a small sauce pan and just barely cover with water. Simmer for about 10-15 minutes, set aside to cool.
Pour the dried fruit and liquid over the fresh fruit and stir to combine. Allow to sit for a couple of hours. Cover tightly and refrigerate for 24 hours.
The next day, pour syrup off into a small saucepan. Over low heat, reduce to a thick syrup. Allow to cool, then pour back into the fruit mixture and stir, let sit for a couple of hours. Cover and refrigerate for 24 hours. Repeat this same process, pouring the syrup, reducing it, back in the fridge, etc. on the third day.
On the fourth day in a larger sauce pan, reduce the syrup down again, then add all fruit and bring to a simmer.
For each four cups of fruit, mix two tablespoons of dry mustard with 4 tablespoons of cider vinegar, for a spicy, zippy tang. For milder flavor, start with one tablespoon of dry mustard to two tablespoons of vinegar.
Whisk together and incorporate into the fruit mixture. Simmer for about 10 minutes, then taste to see if it is to your liking. If you want more zip, add more dry mustard and vinegar. Just use the ration of twice as much vinegar to mustard. So you could start slowly with one teaspoon dry mustard and two teaspoons vinegar, etc., then simmer for a bit and taste again.
How to store mostarda
Store in a tightly covered container the fridge. It will keep for at least a month.
How to serve mostarda
Put it on sandwiches, serve with roasted meats, spread it on toast, the possibilities are endless. This recipe is a great way to use up and preserve leftover fruit before it goes bad.
- Put it on sandwiches like this one: Salami Sandwich with Frico and Mostarda
- Add it to a cheese plate with some pecans or Candied Hazelnuts
- Serve with roasted meats
Mostarda Recipe
Ingredients
- 1 lb fresh fruit peeled and cut into small pieces
- ⅓ cup sugar
- 2 cups dried fruit if larger, quartered or halved
- 2 tablespoon dry mustard
- 4 tablespoon cider vinegar or wine vinegar
Instructions
- Peel and chop the fresh fruit and place in a large bowl. Top the fruit with the sugar and stir. Allow to macerate at room temperature.
- Cut the dried fruit into quarters, if necessary. Place in a small sauce pan and just barely cover with water. Simmer for about 10-15 minutes, set aside to cool.
- Pour the dried fruit and liquid over the fresh fruit and stir to combine. Allow to sit for a couple of hours. Cover tightly and refrigerate for 24 hours.
- The next day, pour syrup off into a small saucepan. Over low heat, reduce to a thick syrup. Allow to cool, then pour back into the fruit mixture and stir, let sit for a couple of hours. Cover and refrigerate for 24 hours. Repeat this same process, pouring the syrup, reducing it, back in the fridge, etc. on the third day.
- On the fourth day in a larger sauce pan, reduce the syrup down again, then add all fruit and bring to a simmer.
- For each four cups of fruit, mix two tablespoons of dry mustard with 4 tablespoons of cider vinegar. Whisk together and incorporate into the fruit mixture. For milder flavor, start with one tablespoon of dry mustard to two tablespoons of vinegar.
- Simmer for about 10 minutes, then taste to see if it is to your liking. If you want more zip, add more dry mustard and vinegar. Just use the ration of twice as much vinegar to mustard. So you could start slowly with one teaspoon dry mustard and two teaspoons vinegar, etc., then simmer for a bit and taste again.
- Store in the fridge. Keeps for at least a month.
Notes
- Note that you must macerate and reduce the fruit and juices over a three-day period. Prep and cook times are noted, not including resting time.
- Some fresh fruits are juicier than others, so keep this in mind when you are reducing the syrup. You'll get a lot more juice from grapes than nectarines, etc.
- This recipe was adapted from Food 52.
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