Figgy Mostardo

Name: Figgy Mostardo
Yield: makes three 8-ounce jars
Ingredients: 4 cups dried figs; Finely grated zest and juice of 2 large grapefruit; 1 heaping tablespoon yellow mustard seeds; 1 cup granulated sugar, or 2/3 cup honey; 1/4 cup English mustard powder (see p. 202); 7 tablespoons cider vinegar or white wine vinegar

January 24, 2012

Season: Autumn to winter. The Italians use fiery-hot mustard oil to add a bit of passion to their classic fruit preserve mostardo di cremona. However, mustard oil is pretty well impossible to purchase in this country, so I have used mustard seeds and powder to pep up the dried figs in my own interpretation of the dish. Serve it with hot or cold meat, with oily fish dishes, or with cheese in sandwiches.

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