Bolognese Mostarda, Grandma’s Recipe: Adding Sweet-Spicy Flavor to Meats and Desserts
Bolognese Mostarda is a traditional jam made with apples, pears, oranges and mustard seeds. Use it to add flavor to meats, desserts, and more.
Have you ever encountered a condiment that seamlessly bridges the gap between sweet and savory? Bolognese Mostarda, a traditional Italian preserve, does just that. This versatile concoction, hailing from the culinary-rich city of Bologna, combines the sweetness of quince and pears with the zesty kick of oranges and optional mustard seeds. Whether you’re looking to elevate your meat dishes or add a unique twist to desserts, Bolognese Mostarda offers a complex flavor profile that will intrigue your palate. In this article, you’ll discover the authentic recipe, step-by-step instructions, and various ways to incorporate this delightful preserve into your culinary repertoire.
What is Bolognese Mostarda?
The Mostarda Bolognese is essentially a thick, flavorful jam made from slowly cooked fruits and sugar, typical of the city of Bologna, that is used in the preparation of several Bolognese desserts including Raviole, Pinza, Panone di Natale and Certosino.
The term “mostarda” likely derives from the Latin words “mustum Ardens” or “burning must” and refers to grape must made spicy by mustard seeds and spices already present in Roman times in many jams.
There are many types of mostarda in Italy: some do not contain mustard or mustard seeds; others do not contain either ingredient. This signifies that over time each city has created its own version, making it special through the use of products from its local territory. It is important to note that Mostarda, at least in Emilia Romagna, were originally created to use the leftover fruit remaining on trees at the end of the harvest season.
In Romagna there are three types of mostarda: the Bolognese style, the summer style, and the savòr style. The differences lie in the production areas and the presence or absence of certain fruits and must. Today, I am sharing my grandmother’s version of Bolognese Mostarda. It requires an easy but labor-intensive process, often taking several days to prepare properly. The fruits are marinated in sugar and orange juice, then cooked multiple times to achieve the desired consistency and depth of flavor.
Authentic Recipe for Mostarda alla Bolognese
Bolognese Mostarda is a traditional sweet-spicy condiment. This unique preserve combines the richness of fruit with a subtle kick of mustard, creating a versatile accompaniment for both savory and sweet dishes. Unlike other Italian Mostardas, the Bolognese version typically features quince and pears as its primary ingredients.
Traditional Bolognese Mostarda Ingredients
To create an authentic bolognese mostarda, you’ll need a carefully selected blend of fruits and spices. The key ingredients include ripe quinces, apples, oranges, sugar, and optionally, mustard seeds:
- 1 kg pears (2,20462 lbs)
- 1 kg apples (2,20462 lbs)
- 1 kg oranges (2,20462 lbs)
- 1 kg sugar (2,20462 lbs)
- 1 teaspoon grainy mustard (optional)
Mostarda Bolognese Preparation Process
Creating mostarda bolognese is a labor of love that requires patience and attention to detail.
Grate the zest from the oranges and squeeze the juice. Core the pears and apples but do not peel them. Cut the pears and apples into pieces. Add everything to a large pot, with the sugar and a couple cups of water. Toss to coat the fruit well and let the fruit marinate for at least 24 hours, stirring occasionally.
Cook the mixture 3 times over low heat, for a maximum of 15 minutes each time. After each cooking, let the mixture cool. The pieces should be very dark.
When finished, pass the fruit through a food mill. Then spread the mixture onto a baking dish and bake in the preheated oven at 60-80 °C (140-176 °F), for about 3 hours. The final product should be very dense.
The Bolognese Mostarda is ready! Pour it into sterilized jars and close them with the appropriate caps. My grandmother turns the jars upside down and lets them cool so that they create a vacuum without sterilizing them further. But you can also proceed with a further sterilization by cooking them for 30 minutes in boiling water.
Tips for Preparing Perfect Bolognese Mostarda
Choose Quality Ingredients
When making bolognese mostarda, select ripe quince pears and apples for the best flavor. Use fresh oranges for their zest and juice, and high-quality sugar for optimal sweetness. If adding mustard seeds, ensure they’re fresh to provide that signature spicy kick.
Master the Marination Process
Allow the fruit to marinate in the sugar and orange mixture for at least 24 hours. This crucial step infuses the mostarda bolognese with rich flavors. Stir occasionally to ensure even distribution of the marinade.
Serving Suggestions
While traditionally used as a filling for pastries like Raviole and Pinza, this spicy jam also pairs wonderfully with boiled meats and charcuterie, offering a perfect balance to rich, savory flavors. For a more pungent version to accompany savory dishes, add mustard seeds during the initial marination stage.
PRO TIP — Add the teaspoon of grainy mustard to the marinade during preparation only if serving Bolognese Mostarda with boiled meats.
How to Store Mostarda alla Bolognese
When stored in an airtight glass jar, Bolognese-style Mostarda can be kept in the kitchen pantry for approximately one year if kept in a cool, dark place. However, like all jams, once opened Bolognese mustard should be refrigerated and consumed within 2–3 weeks. Over time, the flavor,and taste of the mustard will deteriorate as it is exposed to air and ambient temperatures outside of refrigeration.
Bolognese Mostarda, Grandma’s Recipe: Adding Sweet-Spicy Flavor to Meats and Desserts
Ingredients
- 1 kg oranges
- 1 kg pears
- 1 kg apples
- 1 kg sugar
- 1 teaspoon grainy mustard optional
Instructions
- Grate the zest from the oranges and squeeze the juice.
- Core the pears and apples but do not peel them. Cut the pears and apples into pieces.
- Add everything to a large pot, with the sugar and a couple cups of water. Toss to coat the fruit well and let the fruit marinate for at least 24 hours, stirring occasionally.
- Cook the mixture 3 times over low heat, for a maximum of 15 minutes each time. After each cooking, let the mixture cool. The pieces should be very dark.
- When finished, pass the fruit through a food mill.
- Preheat the oven to 60-80 °C.
- Then spread the mixture onto a baking dish and bake in the preheated oven at 60-80 °C, for about 3 hours. The final product should be a dark and very dense mixture.
