Grape mustard

Grape mustard is a delicious preparation that goes well with meat and cheese. Here's how to prepare it.

Grape mustard can be compared to a jam . The main difference between the two products lies in the quantity of sugar present, which is really reduced in mustard. In fact, it is precisely this characteristic that differentiates the two preparations and their use. Grape mustard can be prepared with any variety of grapes , including table or wine grapes, but the best is strawberry grapes due to their high sugar content.

The process is quite long: it will take about 2 hours of cooking before the sauce takes on its characteristic consistency, thick and smooth. As far as pairings are concerned, grape mustard is excellent with meat second courses but above all with cheeses with a strong flavour. Together with mascarpone however, it gives life to a delicious dessert.

How to prepare the grape mustard recipe

1. First, remove all the grapes from the bunch, discarding the shriveled ones and keeping only the ripest ones. Then rinse them under running water to remove all impurities.
2. Transfer the grapes into a pan and cook them for an hour , stirring occasionally, preferably with a wooden spoon: this will not alter the temperature of the mixture.
3. After this period of time the grapes will have separated into its three parts: pulp, skin and seeds. It's time to pass it through a food mill .
4. Return the liquid obtained to the pan by adding the sugar and, to taste, the indicated aromas, i.e. cinnamon, cloves and orange zest removed with a potato peeler so that it is easier to remove after cooking. Furthermore, to thicken the mixture and reduce cooking times at least partially, add the starch, mixing well so that no lumps form.
5. Bring the mixture to the boil then lower the heat and continue cooking for another hour .
6. Once you have tested the saucer, place it in the sterilized jars and turn them upside down to create a vacuum. Once cold, transfer them to the pantry, affixing the label with the name of the preserve and the date of preparation.

If you prefer a sweeter result we recommend trying the grape jam : spread on bread it is delicious.

Conservation

Grape mustard will keep in the pantry for over a year. Once opened, it should be placed in the fridge and consumed within a couple of weeks.

Sicilian grape mustard

In Sicily, grape mustard is known as mustata di grape and is closely linked to the harvest period. Unlike the proposed recipe, it is prepared with grape must , i.e. the result of pressing the wine.

Although the difference is apparently subtle, the taste you get is slightly different. Originally, flour, poorer than potato starch, was used to thicken the compote . Chopped dried fruit such as walnuts and almonds was then added to everything.

History and origin of grape mustard

It is completely natural to wonder why grape mustard is called that. In fact, originally mustard was composed only of mustard seeds and spread to Europe at the hands of the monks of San Maurizio.

To research the origins of the name we must go back in time, to when mustard was used to preserve fruit. In fact, in Latin grape mustard is called Mustum ardens , a clear reference to the must, the main ingredient of the compote, and to its pungent flavor given to it by the mustard.

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