Mostarda

Ingredients

• 2 blood oranges
• 2 navel oranges
• 2 grapefruit
• 2 lemons
• 3 cups sugar
• ½ teaspoon mustard powder, or to taste
• 1 cup peeled, sliced fresh horseradish
• 1 small bunch fresh thyme, tied into a bundle

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    734 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 189 grams carbohydrates; 7 grams dietary fiber; 178 grams sugars; 3 grams protein; 258 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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about 4 cups

Preparation

1. Bring a medium pot of water to a boil. Set aside a bowl of ice water. Remove all peel and pith from fruit in largest pieces possible. Slice peel into long, thin strips, about 1/8-inch wide. Juice all fruit into a medium bowl; set aside.
2. Place peel in a strainer that can be submerged into the boiling water. Blanch peel by dipping first into boiling water for 5 seconds, then into cold water. Repeat two times. Drain well.
3. Measure amount of fruit juice, and add enough water to make a total of 3 cups. In a medium saucepan, combine juice mixture, sugar, mustard powder, horseradish and thyme. Place over medium-low heat, bring to a simmer and cook for 30 minutes. Strain, discarding solids.
4. Place blanched fruit rind in strained syrup, and return to medium-low heat. Simmer for 1 hour. Cool, and refrigerate for at least three days before serving alongside braised bacon.