Sweet & Savory Mostarda Recipe
Sweet Savory Mostarda
Mostarda is a sweet and savory Italian jam and condiment.
Charcuterie In Demand
It can be paired with charcuterie (pronounced “shar-coo-tuh-ree”).
What’s charcuterie, you say? It’s a French term and culinary art of preparing cured and fresh meats (Traylor, n.d.). Charcuterie boards have become popular recently. They include assorted cheeses, fruits, nuts, crackers, and chips. Practically anything!
Before culinary school, I wasn’t familiar with mostarda, let alone pronounce the name easily. After I made this condiment for a class assignment, I was in love. It’s simple and quick. As I continued making this, the jam became better and better.
Recipe & Kitchen Equipment
- 4-ounce dried fruit (i.e., raisins, cranberries, strawberries, mangoes)
- ¼ of red onion, minced (or 1 shallot)
- ¼ cup dry white wine
- ¼ cup organic white wine vinegar
- 3 tablespoon organic raw cane sugar
- 2 teaspoon organic dry mustard powder
- Mixing bowls/cups/spoons for mise en place ingredients
- Food scale
- Cutting board
- Chef knife
- Wooden spoon
- Food processor
- Mason jars
- Sanitize kitchen (sink, countertops, stovetop/oven, cupboard handles, phone, computer).
- Mise en place ingredients.
- In a small sauce pot, combine dried fruit, red onion (or shallot), wine, vinegar, and sugar, and bring to a boil.
- Cover and cook until the dried fruit is hydrated.
- Stir in the mustard powder.
- Cook, uncovered until mostarda has a jam-like consistency.
- If desired, mostarda can be pulsed in a food processor for a smoother texture.
- Store in an airtight container, and refrigerate for up to a week.
Canning and jarring is a preservation method where foods are sealed in an airtight container. This is done to extend the shelf life or to store seasonally available foods. I canned numerous jars of mostarda and mailed them to loved ones for the holidays last year. I was excited to share these condiments with them across the Continental U.S. and abroad.
- Large pot
- Canning bands
- Canning jars
- Canning lids
- Canning rack
- Tongs or jar lifter
- Wide-mouth canning funnel
- Rubber spatula
- Sanitize the jars and lids.
- Fill a large pot with water.
- Set a small cooling rack to the bottom of the pot.
- Bring water to a boil.
- Carefully add the jars and lids into the boiling water with the jarring tongs and/or regular tongs.
- Make sure the jars are fully submerged in water.
- Boil for 10 minutes.
- Set a towel near the stovetop.
- After 10 minutes, carefully drain the water from the jars and lids, and set them on the towel to air dry.
- Allow them to cool completely.
- While the jars are drying, prepare the mostarda and set it aside.
- Once the jars are dry, add the mostarda jam into the bottles using a funnel and rubber spatula.
- Fill the jars leaving about half an inch of headspace.
- Ensure there are no air bubbles once the mostarda is in the jars.
- Wipe the rim of the jars with a clean towel.
- Place the lids and bands on.
- Boil in water for about 11 minutes.
- The jars will need about two inches of water on top of them.
- The lids will make a popping noise when they seal.
- When they are removed from the water, the metal lid should be flat and should not be able to be pushed down. The lids have a curve on them and when they are not sealed, you can push them down and they will pop back up. This will not occur when properly sealed.
- Refer to the National Center for Home Food Preservation (NCHFP) for time and temperature guidelines, as well as elevation adjustments.
- Cool the filled jars at room temperature on the counter.
- Properly sealed mostarda will have a shelf life of two years. Refrigerate after opening. It will be consumable for two months.
Seven-Ranked Fave Dried Fruits for Mostarda Recipes
Any dried fruit will pair well with making mostarda. So far, I’ve made mostarda with dried blueberries, cranberries, dates, goji berries, mangoes, pineapple, raisins, and strawberries.
Here are my top seven preferred dried fruits
- Goji Berries
In good health,
Traylor, R. (n.d.). Charcuterie boards, types, & trends (Cones & jarcuterie). Retrieved from: https://www.webstaurantstore.com/blog/2318/what-is-charcuterie.html