One of the most delightful Italian condiments is mostarda, a poached fruit and mustard seed concoction that is both sweet and savory. It is almost cherry season in the Northeast, and this mostarda recipe from Lombardy is a perfect condiment to make.
Ingredients
1 cup dried figs
2 lbs cherries, pitted and halved
1 lbs sugar
1 lemon, juiced
1 tbsp of grappa
4 tbsp of brown mustard seeds
Method
Weigh the prepared fruit, then weigh out half the amount of sugar. Place both in a bowl and stir to coat the fruit.
Cover the bowl and place in the fridge for 48 hours, stirring each morning and evening to redistribute the sugar and let the fruit release its juice.
After two days, the sugar should have dissolved into a syrup. Drain the fruits in a sieve, collecting the syrup in a pan.
Toast the mustard seeds in a dry pan until the begin to pop. Lightly grind in a mortar and pestle (or spice grinder).
Add the lemon juice, grappa, and mustard seeds to the syrup. Stir and simmer until slightly thickened.
Place the fruits in a sterilised jar and pour over the syrup. Seal the jar and leave for at least a week at room temperature before eating. Once opened, store the jar in the fridge.