Mostarda di Cremona is a delicious sweet-and-sour sauce made from unripe fruit and mustard. It is a traditional condiment of Lombard cuisine and pairs perfectly with cheeses, cured meats and meat dishes.
Cut the fruit into small pieces, removing pits where present
Let the fruit macerate in the sugar for 24 hours
Then bring to a boil and let it boil for 5 minutes
Let it rest for 24 hours and repeat this process two more times; never cover the container, as condensation drops would irreparably spoil the preparation
Add the mustard and pack into airtight jars
Saucepan
Knife
Blender
Store in an airtight glass jar in the refrigerator
This recipe originates from Cremona, Lombardy
Italia, Lombardia
| Energy (kcal) | 151.34 |
| Carbohydrates (g) | 39.36 |
| of which Sugars (g) | 39.36 |
| Fat (g) | 0.07 |
| of which Saturates (g) | 0.01 |
| Protein (g) | 0.27 |
| Fiber (g) | 1 |
