Mostarda di Frutta
Italians use this as an accompaniment to poultry & chicken, particularly at Christmas. It is described as a "tongue tingling combination of sweet and hot" which I've crossed out and put "eye-wateringly hot ...." ! It may mellow with time
115g English mustard powder
115g light brown sugar
300ml white wine vinegar
115g each dried apricots, figs (roughly chopped), raisins & glace cherries (halved)
50g chopped dried apple rings
6 balls stem ginger, sliced
1 tspn. sea salt
Blend mustard powder with water and leave at least 1 hour.
Heat sugar & vinegar in pan, until dissolved, then boil few minutes until it starts to thicken (I don't think I did the boiling bit). Add the fruits, salt, ginger & mustard mix and simmer until it thickens.
Spoon into small glass jars and leave in cool, dark place for 6-8 weeks before use.
NB: I used 395g soft-dried figs, apricots, peaches & pears mix plus 115g glace cherries. I also added at least 6 tbns. syrup from the stem ginger jar, because it was very thick.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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