Mostarda

1. 1

   Bring a medium pot of water to a boil.

2. 2

   Set aside a bowl of ice water.

3. 3

   Remove all peel and pith from fruit in largest pieces possible.

4. 4

   Slice peel into long, thin strips, about 1/8-inch wide.

5. 5

   Juice all fruit into a medium bowl; set aside.

6. 6

   Place peel in a strainer that can be submerged into the boiling water.

7. 7

   Blanch peel by dipping first into boiling water for 5 seconds, then into cold water.

8. 8

   Repeat two times.

9. 9

   Drain well.

10. 10

    Measure amount of fruit juice, and add enough water to make a total of 3 cups.

11. 11

    In a medium saucepan, combine juice mixture, sugar, mustard powder, horseradish and thyme.

12. 12

    Place over medium-low heat, bring to a simmer and cook for 30 minutes.

13. 13

    Strain, discarding solids.

14. 14

    Place blanched fruit rind in strained syrup, and return to medium-low heat.

15. 15

    Simmer for 1 hour.

16. 16

    Cool, and refrigerate for at least three days before serving alongside braised bacon.

No additional tips available.