17th of August 2020

Plum Mostarda


Plum Mostarda


250g   Plums
1   twig of Thyme
50g   sugar
2dl   red wine
2dl   red grape juice
    pinch of salt
10g   Mustard powder
10g   Mustard seeds


  1. Halve the plums, take the stone out and halve the halves again.
  2. Place the plums in a pan with the thyme, sugar, salt, red wine and grape juice.
  3. Bring everything to the boil, then let it boil open over medium heat for 30 minutes; towards the end of the cooking time the liquid should be well boiled down.
  4. In the meantime, clean the glass of about 250 ml content thoroughly and place it on a kitchen towel.
  5. At the end of the cooking time, remove the thyme and add the mustard powder. Finely puree the mixture with a hand blender or mixer.
  6. Bring to the boil again, pour immediately into the prepared glasses, close them and let the mustard soak for at least 1 week before use.

Can be stored unopened for at least 6 months; once opened, store in refrigerator. Goes well with cheese, game, lamb, chicken, boiled meat and cold cut roasts.

Tags: plum mostarda