Mostarda di Cremona

Method

Soak the mustard seeds in vinegar for 2 hours. In a large, heavy-bottomed pan, combine the fresh diced pears and apples with the candied fruits, sugar, honey, and white wine. Heat gently, stirring occasionally, until the sugar dissolves completely. Add the vinegar with soaked mustard seeds, ground mustard powder, ginger, and cloves, then increase the heat and bring to a rolling boil. Reduce the heat and simmer for 45-60 minutes, stirring frequently, until the mixture reaches a thick, jam-like consistency that falls from a spoon in heavy drops. The fruit should be translucent and the syrup should be amber-coloured. Pour into sterilised jars while hot, seal immediately, and allow to mature for at least one month before serving.