Mostarda

Preparation

1. Step 1

   Bring a medium pot of water to a boil. Set aside a bowl of ice water. Remove all peel and pith from fruit in largest pieces possible. Slice peel into long, thin strips, about ⅛-inch wide. Juice all fruit into a medium bowl; set aside.

2. Step 2

   Place peel in a strainer that can be submerged into the boiling water. Blanch peel by dipping first into boiling water for 5 seconds, then into cold water. Repeat two times. Drain well.

3. Step 3

   Measure amount of fruit juice, and add enough water to make a total of 3 cups. In a medium saucepan, combine juice mixture, sugar, mustard powder, horseradish and thyme. Place over medium-low heat, bring to a simmer and cook for 30 minutes. Strain, discarding solids.

4. Step 4

   Place blanched fruit rind in strained syrup, and return to medium-low heat. Simmer for 1 hour. Cool, and refrigerate for at least three days before serving alongside braised bacon.