Mostarda has a variety of regional adaptations within Italy.  Mostarda di Cremona is a variant that is relatively easy to find in the US.  And, foods that are easily accessible work their way into the fabric of our cooking.  The version below is a basic recipe for mostarda that I enjoy.  But, in the future, I’ll be experimenting with more regional-specific versions (Mantua, Venice, and Sicily offer great variations… there is even a Dalmatian variety I would like to try)

makes 3 cups

1 cup candied orange
1 cup candied lemon
1 cup dry white wine
1 cup sugar
juice of one orange
juice of one lemon
1 healthy splash of white wine vinegar
4 Tbsp. dry Colman’s Mustard Powder
1 tsp dried red pepper, ground
1 tsp black pepper, coarsely ground

Combine all ingredients in a small saucepan and simmer 20 minutes.   Serve as an accompaniment to roasted meats or bollito misto.  (I like to puree the finished mostarda and serve it as a condiment with cheese plates.)

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