This recipe was inspired by a picture appearing in the Cooking of Italy of a Cremona factory Mos- tarda, a Lombardy relish resembling chutney. The flavor, however, was adapted from my Mango- jalapeno chutney. This is a very colorful eye-appealing mixture that can perk up a plate nicely.
Italian Mostarda is fruit with grapes preserved in syrup that gains quite a kick from a healthy jolt of powdered mustard seed, and is one of the standard condiments served with boiled meats in northern Italy. Found all over Northern Italy, the best known variation is that from Cremona (Mostarda di Cremona), which is also produced commercially. The true Mostarda is made from the grape “must” in the late fall and is characterized by the presence of candied fruit in a spicy syrup. This is somewhat different but delicious.
1/3 cup fine red wine vinegar 1⁄2 cup brown sugar
1/3 cup Molasses
1/3 cup Dark Karo syrup Powdered ginger
1 tablespoon dry hot mustard White pepper
Pinch of salt
Allspice
Ground cloves
Small pinch cinnamon Chopped Dried apricots Golden raisins
Black Raisins
Dried cranberries
Small boiled white onions (fork tender) Oil cured pitted black olives (optional) White grapes
Black grapes
Red grapes
Lemon juice for one lemon Maraschino Cherries
Add liquid ingredients and spices to a saucepan. Bring to boil. Then cool to warm before combining with ingredients.
Toss in stainless steel bowl. Toss well. Wait 1⁄2 hour. Taste for seasonings. If not spicy, salty, hot, sweet, sour enough, correct seasoning accordingly. This need to be tossed for three or more hours and should be best served warm. If preparing a day ahead refrigerate but remove and return to room temperature several hours before serving with main course.
Serve at the table in decorative Italian dish. Let everybody help themselves. Goes well with paella, steak, lamb, or pork.
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