Mustarda Di Cremona Italian Fruit Mustard Recipes

Steps:

• Put the pears, plums, apricots, figs and cherries in a saucepan and add water just to cover.
• Add the sugar and lemon juice, stir and bring to a boil.
• Reduce the flame and cook over a low flame for 10 minutes.
• Drain the fruits, reserving the syrup.
• Distribute the fruits on a baking pan and place in an oven that has been heated to 120 degree Celsius just until the fruits are dry (about 30 minutes).
• Pour the wine into a saucepan and add the honey and reserved syrup, stirring well.
• Bring to a boil and boil over a moderate flame for about 5 minutes.
• Add the mustard, mix well and remove from the heat.
• Put the fruit into sterilized jars and pour the syrup over to barely cover.
• When completely cool, seal carefully and store in a cool, dry place.
• (May be stored for up to 6 months in completely sterile jars. Once the jars are opened, refrigerate).

Steps:

• Place figs, pear, apricots, cherries, and apples into a mixing bowl and stir to mix.
• In a saucepan, heat wine, sugar and honey together until boiling. Boil for 3-4 minutes, or until slightly reduced and syrupy. Remove from heat and stir in mustard and seeds.
• Pour over fruit and allow to steep 24 hours. Jar and refrigerate.