Mostarda

Directions

1. 1
   Bring a medium pot of water to a boil.
2. 2
   Set aside a bowl of ice water.
3. 3
   Remove all peel and pith from fruit in largest pieces possible.
4. 4
   Slice peel into long, thin strips, about 1/8-inch wide.
5. 5
   Juice all fruit into a medium bowl; set aside.
6. 6
   Place peel in a strainer that can be submerged into the boiling water.
7. 7
   Blanch peel by dipping first into boiling water for 5 seconds, then into cold water.
8. 8
   Repeat two times.
9. 9
   Drain well.
10. 10
    Measure amount of fruit juice, and add enough water to make a total of 3 cups.
11. 11
    In a medium saucepan, combine juice mixture, sugar, mustard powder, horseradish and thyme.
12. 12
    Place over medium-low heat, bring to a simmer and cook for 30 minutes.
13. 13
    Strain, discarding solids.
14. 14
    Place blanched fruit rind in strained syrup, and return to medium-low heat.
15. 15
    Simmer for 1 hour.
16. 16
    Cool, and refrigerate for at least three days before serving alongside braised bacon.