How much to cook mostarda?

Pierce the whole orange peel with a skewer and cook for 15 minutes. Boil watermelon rinds and carrots for 30 minutes. Cut into cubes like an orange. Boil ginger for 20 minutes. Pour sugar into the broth. Add fruits and vegetables to the syrup. Add mustard, chili pepper. Boil, turn off the fire. Let stand at room temperature. Add sugar and boil. Let it brew for another day and repeat the procedure with sugar.

Mostarda from watermelon rinds

Products for 2 cans 0.5 liters Watermelon peels – 600 grams Ginger – 200-300 grams, depending on taste preferences Grapes – 200 grams Unpeeled orange (lemon) – 200 grams Sugar – 2.1 kilograms White mustard powder – 2 teaspoons Carrots – 200 grams Water – 700 grams Hot chili pepper – 2 pods Ground coriander – 1 teaspoon Freshly ground allspice – 0.5 teaspoon Zira – 0.3 teaspoon, for connoisseurs of oriental tastes How to cook mostarda from watermelon peels1. Boil water in a saucepan and cook an orange for 10 minutes. 2. Remove the orange from the water and use a toothpick to pierce the peel over the entire surface of the peel. Cook for another 5 minutes to get rid of the bitter taste. 3. Get an orange and cut into neat cubes. 4. Boil watermelon peels in water with carrots for 30 minutes. Remove from water and cut into cubes. 5. Divide the ginger into two equal parts, grind one on a grater and cook for 10 minutes, and cut the second into cubes and cook for 20 minutes. 6. Pour 700 grams of sugar into the broth. 7. Put chopped citrus fruits, watermelon peels and carrots in a saucepan with syrup. 8. Add mustard, 2 red chili peppers. Boil the syrup, turn off the heat. 9. Let the almost ready sauce brew at room temperature. Pour 700 grams of sugar and boil. ten. Let it brew for another 24 hours and repeat the procedure with the remaining sugar. 11. Sterilize jars and pour chilled sauce into them. Roll up with sterilized lids.

Mostarda from berries and fruits

Products Any berries or fruits – 500 grams (apples, grapes, pears, peaches, cherries, melons, watermelons and others are suitable for your taste). The more varied bouquet of fruits and berries you pick, the richer the taste will be Sugar – 240-350 grams, depending on the sweetness of the selected fruits and berries Water – 480 milliliters Mustard powder – 1 teaspoon Allspice – 2 peas crushed in a mortar Clove – 1 bud How to cook mostarda from berries and fruits1. Wash the berries and get rid of the stalks. 2. Fruit cut into cubes or slices. Peel apples and pears, and watermelon can be boiled with a peel. 3. Prepare the syrup by diluting 240 grams of sugar in 240 milliliters of water. 4. Bring the syrup together with the rest of the water to a boil. Add chopped fruits or berries to it. 5. Cook over low heat until the consistency of a thick, viscous sauce, while all the fruits and berries should have time to cook. 6. Add mustard powder and cook for another 5 minutes. 7. Season with allspice and cloves, the last – catch with a slotted spoon after 3 minutes of cooking. 8. Infuse the finished sauce for 24 hours, boil again. 9. Pour the infused mostarda into sterilized jars and screw on the lids.

Tasty Facts

— The sauce is based on fruits. Apricots, papaya, quince, grapes, apples, and even pumpkins can be used. This recipe first appeared in Italy at the beginning of the 14th century. There are 6 types of Mostarda: from quince (di mele cotogne), grapes (d’uva), Cremona (di Cremona), Piemonte (Piemontese), apricots (di albicocche) and pumpkin (di zucca). — Mostarda is served as a sauce for cheese and as a side dish for boiled meat. Carrot mostard and celery served with game and goat cheese. The sauce is also served with other cheeses.