Sicilian red grape mostarda is a traditional autumn dessert made with red grape must, walnuts and cinnamon. An aromatic and slightly tart pudding, with no added sugar.
Put the must in a saucepan and cook over low heat until reduced by 30%, removing impurities with a skimmer.
Strain the reduced must through a fine-mesh sieve and let it cool completely.
Dissolve the cornstarch in the cold must, add the cinnamon stick and cook over low heat, stirring continuously.
When the mostarda thickens and the surface begins to ripple, add the chopped walnuts and cook for another minute.
Pour the mostarda into moistened molds and let it cool completely.
Serve the mostarda sprinkled with ground cinnamon.
Saucepan
Skimmer
Fine-mesh sieve
Molds
Store in the refrigerator or at room temperature in a cool, dry place.
It can also be prepared with white wine must, but the flavor will be less aromatic.
Italia, Sicilia
| Energy (kcal) | 128.11 |
| Carbohydrates (g) | 20.38 |
| of which Sugars (g) | 15.76 |
| Fat (g) | 4.51 |
| of which Saturates (g) | 0.41 |
| Protein (g) | 1.5 |
| Fiber (g) | 2.68 |
