Equipment
Ingredients
Fruit Base
- 100 g dried apricots, sliced into strips
- 100 g dried figs, stemmed and quartered
- 50 g golden raisins, whole
- 60 g candied ginger, finely diced
Syrup
- 250 ml dry white wine
- 150 g granulated sugar
- 100 ml water
Mustard Slurry
- 25 g dry mustard powder
- 30 ml white wine vinegar
- 10 g yellow mustard seeds
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 115 kcal
- Protein
- 1 g
- Carbohydrates
- 22 g
- Fat
- 1 g
- Fiber
- 1 g
- Sugar
- 19 g
- Sodium
- 5 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 133 mg
- Calcium
- 10 mg
- Iron
- 0.4 mg
- Magnesium
- 11 mg
- Phosphorus
- 25 mg
- Zinc
- 0.2 mg
- Vitamin A
- 12 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.2 mg
- Folate
- 1 mcg
- Water
- 13 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the fruit by slicing the apricots into strips, quartering the figs, and dicing the candied ginger. Ensure all pieces are relatively uniform in size.
In a heavy-bottomed saucepan, combine the white wine, water, and sugar. Bring to a boil over medium-high heat, stirring until the sugar dissolves completely.
Add the prepared dried fruits, raisins, candied ginger, and whole mustard seeds to the syrup. Reduce heat to low and simmer gently for 20-30 minutes until the fruit is plump and the syrup has thickened to a honey-like consistency (approx 105°C/221°F).
While the fruit simmers, create the mustard slurry. In a small bowl, whisk the dry mustard powder with the white wine vinegar until smooth. Let this sit for 10 minutes to allow the enzymatic reaction to develop heat.
Remove the saucepan from the heat. Allow it to cool for 5 minutes (to approx 80°C/176°F). Stir in the mustard slurry thoroughly. Do not boil after adding the mustard, or it will lose its pungency.
Transfer the mostarda into sterilized jars. Let cool completely at room temperature before sealing and refrigerating.
Chef's Notes
- Mostarda flavor peaks after 2-3 days in the fridge as the mustard heat permeates the fruit.
- If you can find 'Mustard Essential Oil' (typical in Italy), use 2-3 drops instead of the powder for a clearer syrup and intense kick, but handle with extreme care as it is a potent irritant.
- Serve this alongside a cheese board featuring Pecorino, Gorgonzola, or Taleggio to cut through the richness.
- For a glossier finish, you can add a teaspoon of glucose syrup or corn syrup to the boiling liquid.
Storage
Refrigerator: 1 month — Flavor improves after resting for 24 hours.
Troubleshooting
Mustard flavor is weak or non-existent
Cause: The mustard was added while the syrup was boiling, destroying the volatile heat compounds
Fix: Stir in a teaspoon of fresh mustard powder mixed with a little water after the mixture has fully cooled
Prevention: Always remove the pot from heat and wait 5 minutes before stirring in the mustard slurry
Syrup crystallized after cooling
Cause: Sugar was not fully dissolved before boiling or the mixture was agitated too much during cooking
Fix: Gently reheat the mixture with a splash of wine to dissolve crystals, then cool again
Prevention: Ensure sugar is fully dissolved before adding fruit; wash down sides of pot with water brush
Cultural Context
Originating in Northern Italy, particularly Cremona and Mantua, 'Mostarda' is a traditional condiment born from the need to preserve harvest fruits for winter. Unlike the standard yellow condiment, Italian Mostarda suspends candied fruit in a spicy mustard-infused syrup, creating a sophisticated interplay of sugar and spice often served with Bollito Misto (boiled meats).
