Have you ever heard of Italian mustards? It’s not a conventional type of mustard, but rather a type of condiment in and of itself.
To make Italian Mustard, candied fruit such as quince apples, green apples, pears and more are cooked in mustard-flavored syrup.
Today we are making one of the most classic and one of the oldest mustards from Mantova (Lombardy region) – Mostarda Mantovana.
- It pairs perfectly with boiled meat (Bollito typical to Northern Italy) and I assume it’ll be heaven on turkey meat as well!!
- Delicious tasted with cheese and crostini!😋
- Used as an ingredient in Pumpkin Tortelli (traditional Ravioli from Mantova)
The whole process takes 4 days, but requires very little hands-on time.
- 1 lb quince apples , approx 450 g, peeled, cored and thinly sliced
- 1 cup sugar , approx 225g
- 8-10 drops mustard essence/oil , depending how strong you like the mustard flavor to be
- Remove fruit sliced from the syrup. On low heat bring the syrup to boil and cook for 10 minutes. Add fruit sliced to the syrup and let macerate for another 24 hours.
- Repeat the process again.
- Bring fruit together with syrup to a boil and cook for a few minutes until lightly caramelized. Let cool completely.
- Add mustard essence or mustard oil and stir.