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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