Mostarda Carpi-style

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MASTERY Level
300 min
620 Views
 
MASTERY Level
0 People
300 min
INGREDIENTS for 0 people
  • 8 lb grape must
  • 3 ½ lb apples , sweet
  • 1 ½ lb pears
  • ¾ lb quinces
  • ½ orange
Preparation

In a large terracotta vessel, boil the grape must for 15 hours over a low heat, stirring continuously, until it is reduced by half and becomes a dense syrup. At this point, add the peeled fruit cut into pieces plus the peel of half an orange (without the white pith), and leave to soak for a day changing the water three or four times. Continue the cooking by simmering, to reduce the volume by half again to obtain a very dense sauce. Pour immediately into dry terracotta or glass jars, preheated to avoid them cracking. Keep the jars sealed in a cool dry place that is dark and well-aired. This sauce is excellent with all boiled meats, roasts, “Zampone” and “Cotechino”.

Sauces and dressings
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