The "Mustarda" is a very thick marmalade made from cooked wine called must. This must is called in Italian mosto
and in Sicilian mustu, hence the name mostarda or mustarda.
The must is freshly pressed juice of grapes before fermentation and cooked until it is reduced to half. After the
must is cooled overnight, reduced to half again and stored in airtight containers you now have the main ingredient
to make the Mustarda. (See recipe: Cooked Wine-Vino Cotto)
To make the mustarda you need the must, cornstarch, orange zest, cinnamon, nutmeg, clove and (optional) toasted
This must is made after the harvest of the grapes and the mostarda is habitually prepared in November. It is a
common gift to bring to neighbors and friends for Christmas; it was also used as a dessert for a special
celebration or after a particular dinner.
oz. cornstarch. It varies according to the density of the must.
teaspoon cinnamon powder
Zest of 2
Over medium heat in a stainless sauce pan combine must, cinnamon, zest of oranges, nutmeg, clove and bay leaf.
Dissolve the cornstarch in a small amount of water to form a paste without lumps, add into it about a ladle of the
must, mix it thoroughly and pour into a pot. Turn it often and very slowly, making sure that it does not stick to
Cook until must becomes thick, almost solid. Remove bay leaf.
Pour into mustarda moulds or spread in pans to a one inch thickness. Expose to the sun’s rays to dry for a day.
Then invert the moulds onto a tray or cut the mustarda in the pan into two inch squares or triangles. Cover each
piece with granulated sugar and expose again to the sun’s rays until they are completely dry to the touch.
Wrap each piece with foil or wax paper and store in a cool place.
In other parts of Sicily, around November, they cook freshly pressed juice of grapes before fermentation for 6 to 8
hours with any available fruits like quinces, apples, pears, figs, orange peels and any fruits that could not be
sold or because of the coming cold weather would not ripen. Out of this delicious concoction they make a mustarda
or a thick marmalade mostly used to make crostate (pies).