Pumpkin and ginger mostarda
Published on 3 April 2016
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I love spicy fruit mostarda with cheeses. I tried my own pumpkin and ginger version.
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Ingredients
INGREDIENTS
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Method
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I peel and deseed pumpkin, remove fibres and slice about 1 cm thick.
I dice into a bowl and weigh.
I add half its weight in sugar and pink peppercorns.
I peel ginger.
I dice and add.
I mix, add cinnamon broken into 2/3 pieces, cover and refrigerate overnight, stirring occasionally.
Next day, sugar has dissolved into syrup.
I strain syrup into a pan, reserving pumpkin.
I boil syrup for 10 minutes, stirring occasionally.
I add pumpkin and cook another 10 minutes until syrup thick and glossy.
I turn off and add 4 mustard essence drops, bought from a pharmacy. Be careful: very potent, do not smell it. Taste and add another 1 drop if hotter flavour is preferred.
Ready for jars.
I sterilise jars in boiling water and fill.
I close lids.
I invert for 5 minutes.
I turn upright; soon the vacuum click sounds. Cool and enjoy with assorted cheeses. Apples, pears or onions work similarly; good with boiled meats.
I dice into a bowl and weigh.
I add half its weight in sugar and pink peppercorns.
I peel ginger.
I dice and add.
I mix, add cinnamon broken into 2/3 pieces, cover and refrigerate overnight, stirring occasionally.
Next day, sugar has dissolved into syrup.
I strain syrup into a pan, reserving pumpkin.
I boil syrup for 10 minutes, stirring occasionally.
I add pumpkin and cook another 10 minutes until syrup thick and glossy.
I turn off and add 4 mustard essence drops, bought from a pharmacy. Be careful: very potent, do not smell it. Taste and add another 1 drop if hotter flavour is preferred.
Ready for jars.
I sterilise jars in boiling water and fill.
I close lids.
I invert for 5 minutes.
I turn upright; soon the vacuum click sounds. Cool and enjoy with assorted cheeses. Apples, pears or onions work similarly; good with boiled meats.Original source: https://incucinaconlilly.com/2016/04/03/mostarda-di-zucca-e-zenzero/
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