Mostarda di frutta

Makes: 1kg (2lb 4oz)
Preparation time: 12 hours marinating time
Cooking time: 30 minutes


150g (5½oz) dried figs
150g (5½oz) unsulfured dried apricots
100g (3½oz) dried prunes
100g (3½oz) glace cherries
2 large oranges, juiced and finely zested
300ml (10 fl oz) water
2 tbsp English mustard powder
3 tbsp yellow mustard seeds
120ml (4 fl oz) white wine vinegar
120ml (4 fl oz) orange blossom honey


1 When selecting your dried fruit, choose ones that look perfect, because they are kept whole throughout the process. Place the dried and glace fruits into a deep bowl and pour the freshly squeezed orange juice, orange zest, and water over them. Stir to combine. Cover and leave overnight to marinate.

2 The following day, blend the mustard powder and seeds with a little of the vinegar; gradually add the remaining vinegar until it is combined. Place the orange soaked fruit into a pan and heat gently until simmering; the smell is intoxicating. Add the honey and stir to combine. Add the blended mustard powder and seeds to the fruity mix and stir well, until there are no visible lumps. Simmer for approximately 15-20 minutes, stirring occasionally; the mixture will become thick and glossy. Remove from the heat and spoon into sterilized jars. Seal and store for 3-4 weeks. This preserve will keep for up to 12 months unopened.

Recipe and image courtesy of Clippy McKenna (500 Jams and Preserves, Apple Press, £9.99,

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