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Mostarda di Venezia - Recipe
A form of sweet, fruit-flavoured, mustard. Traditionally served with Bollito Misto. It can be bought from Italian delicatessen, but is easy to make at home in the autumn, when quince are in season. Once made, it will last for longer tan a year, if kept in a dark and cool place.
You can easily halve these quantities.
See Bollito Misto
- Suitable for Vegetarians
- Suitable for Vegans
For about 7 lb/3kg:
4kg/9 lbs Quince
the juice and zest of 2 Lemons
400g/14 oz Caster or Preserving Sugar
8 rounded tablespoons of English Mustard Powder
500g/1 lb 2 oz Candied Lemon Peel, finely-chopped
- Peel, core and chop the quince; then put them in a non reactive saucepan (stainless steel or glass) and cover them with water.
- Add the juice and zest of the lemons, and stir in half the sugar.
- Bring to the boil, then simmer until the fruit is tender.
- Remove the fruit from the pan with a perforated spoon, and set aside to cool a little.
- Add the remaining sugar and the mustard to the liquid, and stir until you have a smooth paste.
- Simmer this until it has reduced by half, stirring occasionally.
- Liquidise the cooked quince in a food processor in batches with a little of the reduced liquid.
- The texture should be that of apple sauce.
- Stir in the finely-chopped candied lemon peel, and bottle in sterilised jars.
Store in a cool, dark place.