Zakynthos and Corfu both make sweet mustards, vestiges of English and Venetian rule. The mustards, made either with quince, as in this recipe, or with dried fruits, are eaten at Christmas with roast turkey, game, pork, or other meats.
Makes about 4 cups
- 3 quinces, peeled and cored
- 1 quart Mavrodaphne wine or sweet port
- 1 teaspoon ground cloves
- 1?2 teaspoon freshly grated nutmeg
- 2 teaspoons dry mustard
1. Cut the quinces into cubes. Place in a large saucepan with the wine, bring to a boil, reduce the heat to low, and simmer, covered, until the quinces are very soft and the mixture is thick, about 40 minutes.
2. Combine the quinces with the spices and mustard and keep stored in a glass jar in the refrigerator. Mostarda dolce is excellent spread on bread.