Watermelon peel bridge
Products
for 2 cans of 0.5 liters
Watermelon peels - 600 grams
Ginger - 200-300 grams, depending on taste
Grapes - 200 grams
Unpeeled orange (lemon) - 200 grams
Sugar - 2.1 kilograms
White mustard powder - 2 teaspoons
Carrots - 200 grams
Water - 700 grams
Hot chili peppers - 2 pods
Ground coriander - 1 teaspoon
Freshly ground allspice - 0.5 teaspoon
Zira - 0.3 teaspoon, for connoisseurs of oriental tastes
How to cook mostarda from watermelon peels
1. In a saucepan, boil water and cook the orange for 10 minutes.
2. Remove the orange from the water and use a toothpick to make punctures of the peel over the entire surface of the peel. Cook for another 5 minutes to remove the bitter taste.
3. Take out the orange and cut into neat cubes.
4. Boil watermelon peels in water together with carrots for 30 minutes. Remove from water and cut into cubes.
5. Divide the ginger into two equal parts, chop one on a grater and cook for 10 minutes, and cut the other into cubes and cook for 20 minutes.
6. Pour 700 grams of sugar into the broth.
7. Put chopped citrus fruits, watermelon peels and carrots in a saucepan with syrup.
8. Add mustard, 2 red chili pods. Boil the syrup, turn off the heat.
9. Let the almost finished sauce steep at room temperature. Pour in 700 grams of sugar and boil.
10. Let it brew for another 24 hours and repeat the procedure with the remaining sugar.
11. Sterilize the jars and pour the chilled sauce into them. Roll up sterilized lids.
Mostarda of berries and fruits
ProductsAny berries or fruits - 500 grams (apples, grapes, pears, peaches, cherries, melons, watermelons and others are suitable for your taste). The more varied the bouquet of fruits and berries you pick up, the richer the taste will be.
Sugar - 240-350 grams, depending on the sweetness of the selected fruits and berries
Water - 480 milliliters
Mustard powder - 1 teaspoon
Allspice - 2 peas, crushed in a mortar
Carnation - 1 bud
How to cook mostarda from berries and fruits
1. Wash the berries and get rid of the stalks.
2. Cut the fruit into cubes or wedges. Peel apples and pears, and boil the watermelon with the rind.
3. Prepare the syrup by diluting sugar 240 grams of sugar in 240 milliliters of water.
4. Bring the syrup to a boil together with the rest of the water. Add chopped fruits or berries to it.
5. Cook over low heat until the consistency of a thick, viscous sauce, while all the fruits and berries should have time to cook.
6. Add mustard powder and cook for another 5 minutes.
7. Season with allspice and cloves, the last - to catch with a slotted spoon after 3 minutes of cooking.
8. Insist ready sauce for 24 hours, boil again.
9. Pour the infused mostarda into sterilized jars and tighten the lids.
Fusofacts
- The sauce is based on fruits. Apricots, papaya, quince, grapes, apples and even pumpkin can be used.- This recipe first appeared in Italy at the beginning of the 14th century. There are 6 types of Mostarda: quince (di mele cotogne), grape (d'uva), Cremona (di Cremona), Piemontese, apricot (di albicocche) and pumpkin (di zucca).
- Mostarda is served as a sauce for cheese and a side dish for boiled meat. Carrot mostarda and celery served with game and goat cheese. Also the sauce is served with other cheeses.