Recipe: Mustarda (Italian preserves using mustard and dried fruit)

MUSTARDA
(Italian mustard and dried fruit preserves)

"This is a luscious mustard to make for the holidays. You can alter the types of fruit used according to what you have on hand, as long as you end up with about 10 tbsp. of dried fruit and the flavor is balanced and appealing."

1/2 cup dry mustard powder, lightly packed
3/4 cup cold water
2 tbsp. grated orange zest
1 cup water
1 tbsp. packed diced dried peaches
2 tbsp. diced dried apricots
1 tbsp. diced dried figs
2 tbsp. diced candied cherries
1 tbsp. diced golden raisins
1 tbsp. diced raisins or currants
1 tbsp. diced candied pineapple
1 tbsp. dried cranberries or cherries, diced
1/2 cup cider vinegar
1/2 cup brown sugar, packed
1 tsp. salt
2 to 4 tsp. strained lemon juice, freshly squeezed

Stir the mustard and 3/4 cup cold water together in a bowl, mixing until all the lumps are dissolved. Let stand for 2 hours.

Simmer the orange zest in 1 cup water for 5 minutes. Drain, reserving the water in the pan; set aside the orange zest. Add the dried fruits to the water. Bring to a boil and let stand 5 minutes. Drain.

Combine the drained orange zest with the vinegar and sugar in a medium sized saucepan and boil uncovered for five minutes or until the syrup is thickened somewhat.

Stir in the salt and add the fruit and mustard mixture. Stir over medium high heat until it comes to a boil and thickens smoothly. Remove from heat.

When mustard has cooled, taste it and add lemon juice as desired. Scrape the mustard into a clean dry jar and store it, covered in the refrigerator. If it thickens too much, thin with a bit of orange juice or lemon juice as desired.

Let at least three days pass before using the mustard so the flavors will marry and mellow.

Source: Silkia, 1990's