Italian Mustard Fruits
(0 votes)
(0 votes)
Health Score:
44 / 100
Difficulty:
moderate
Difficulty
Preparation:
3 h.
Preparation
Calories:
3
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3 cal. | (0 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1 mg | (0 %) | ||
| Calcium | 0 mg | (0 %) | ||
| Magnesium | 0 mg | (0 %) | ||
| Iron | 0 mg | (0 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
900
- Ingredients
- 26 ozs mixed Fruit (e. g. figs, plums, pears, cherries, quince, apricots, etc.)
- water
- 2 cups sugar
- ½ lemon (juice)
- ½ cup dry white wine
- 1.333 cups honey
- ½ cup Mustard seed
Preparation steps
1.
Peel the pears if using and slice or chop the other fruits, but leave the cherries whole.
2.
Put all the fruit into a large pan and just cover with water. Add the sugar and lemon juice and heat gently until the sugar has dissolved.
3.
Bring to a boil, reduce the heat and simmer for 10 minutes.
4.
Heat the oven to its lowest setting. Line a large baking tray with non-stick baking paper.
5.
Remove the fruit from the pan with a slotted spoon (reserve the syrup) and place on the baking tray. Dry the fruit in the oven until dry to the touch.
6.
Add the wine and honey to the syrup in the pan and bring to a boil over a low heat. Boil for 5 minutes.
7.
Warm the mustard seeds gently in another pan until they begin to pop. Stir the mustard seeds into the honey mixture, mixing well and remove from the heat.
8.
Put the fruit into hot sterilised jars and pour over the syrup. Cover and seal tightly and leave to cool. Store in the refrigerator for up to 2 weeks.
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