Mostarda di Cremona

Preparing the Fruit Mixture In a large bowl, combine all the candied fruit and mix well.

Preparing the Mustard Syrup In a saucepan, combine the white wine, sugar, mustard powder, apple cider vinegar, salt, cinnamon, cloves, and nutmeg.

Cooking the Mustard Syrup Place the saucepan over medium heat and bring the mixture to a boil. Reduce the heat to low and simmer for about 10 minutes, or until the syrup has thickened slightly.

Combining the Fruit and Syrup Pour the hot syrup over the candied fruit mixture and stir to coat the fruit evenly.

Resting the Mostarda Cover the bowl with plastic wrap and let the mostarda sit at room temperature for at least 24 hours, allowing the flavors to meld together.

Storing the Mostarda Once the mostarda has rested, transfer it to sterilized jars and seal tightly. Store in a cool, dark place for up to 6 months.