Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

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Spiced Pineapple Mostarda

Friday, September 20, 2019
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Preparation time
2 hours
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Portions
12

Does five days seem crazy? Maybe. Is it worth it? Absolutely. Serve this with cheese, or use as a glaze for pork or chicken.

Ingredients
or1 large pineapple, cleaned and sliced into planks
or1 cup granulated sugar
or3/4 cup freshly squeezed orange juice + zest (about 2 oranges)
or4 whole cloves
or1 cinnamon stick
or4 cardamom pods
or1 tablespoon dry mustard powder
or1/2 cup dry white wine (not cooking wine)
Preparation
1.
Day 1; Combine the chopped pineapple, sugar, orange juice, and orange zest in a glass bowl. Cover and chill for at least 12 hours, or up to one day.
2.
Day 2; Drain as much of the juice and sugar from the pineapple (along with the spices) into a saucepan and bring to a boil. Reduce to about half, which will take about 15 minutes. Pour over the reserved pineapple and place back in the refrigerator for another day.
3.
Day 3; Repeat day 2. Place back in the refrigerator for another day.
4.
Day 4; Transfer the pineapple, spices, and all reserved juice into a medium saucepan, and bring to a boil. Cook for about 15 minutes, until the juices have become syrupy and thickened, and the pineapple is softened. Remove the whole spices, and transfer to a blender or a food processor. Add the mustard powder and white wine. Blend until smooth. Transfer back to the bowl, and let sit in the refrigerator for one more day.
5.
Day 5. Mostarda is ready. Serve with cheese, with meat, or eat with a spoon. No judgement.
Nutritional information
Per 100 gPer portion (119 g)% DRI
Energy101 kcal120 kcal6 %
Fat0 g0 g0 %
Fatty acids, total saturated0 g0 g0 %
Cholesterol0 mg0 mg0 %
Sodium13 mg15 mg1 %
Carbohydrate24 g29 g10 %
Sugars22 g26 gremove
Fiber1 g1 g5 %
Protein1 g1 gremove