The City Magazine Since 1975

Kumquat Mostarda

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(Makes 8 cups)

4 qts. water
1 Tbs. kosher salt
2 lbs. kumquats
1 cup Moscato wine
1 cup sugar
2 Tbs. mustard seeds
2 Tbs. mustard powder
2 Tbs. champagne vinegar


Put the water and salt in a large pot and bring to a boil over high heat. Meanwhile, prepare an ice bath by filling a large bowl with equal parts ice and water. Put the kumquats in the boiling water for five minutes. Remove them and plunge into the prepared ice bath. Once the kumquats are cool enough to handle, slice open and remove all of the seeds, then roughly chop the kumquats.

Bring the wine and sugar to a boil in a large saucepan over medium-high heat, stirring to dissolve the sugar. Add the chopped kumquats, mustard seeds, mustard powder, and champagne vinegar. Reduce the heat to medium-low and simmer the mixture for 10 minutes, or until it begins to thicken.

Transfer to a heatproof container. Cool to room temperature, cover, and refrigerate. The mostarda will keep in the refrigerator for up to three weeks.

To serve on a cheese board or as an accompaniment to a pork or game dinner, spoon some mostarda into a small bowl, ramekin, or decorative container.