New This Month



Serve this with our Roasted Boar (or Pork).

  • Yield: Makes 2 1/4 cups

Source: Martha Stewart Living, December 2009


  • 2 quinces or pears, peeled, cored, and chopped into 1/2-inch pieces
  • 2 cups water
  • 1/2 cup dry red wine
  • 1/2 cup sugar
  • 1/2 cup each raisins, dried currants, chopped dried apricots, chopped dried figs, and chopped prunes
  • 1/4 cup dry white wine
  • 1/4 cup honey
  • 1 tablespoon dry mustard
  • Coarse salt and freshly ground pepper


  1. Bring all ingredients except salt and pepper to a boil in a large pot. Reduce heat, and simmer until fruit is very soft and sauce reduces, about 4 hours. Let cool slightly. Refrigerate overnight.

  2. Puree half the fruit mixture in a food processor until smooth. Stir puree back into fruit mixture, and season with salt and pepper. (Mostarda can be refrigerated for up to 1 week.)

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