Mostarda di Venezia from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Fra
Peel, core and chop the quince, put the fruit in a saucepan with enough water to cover. Add the juice and zest of the lemon. Stir in half the sugar and bring to a simmer. Cook until the fruit is so...
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Ingredients
- 250 g/9 oz candied citron peel, minced
- 4 tablespoons mustard powder
- 200 g/7 oz sugar
- juice and zest of 1 lemon
- 2 kg/4½ lb quinces
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