Try this Orange Mostarda recipe, or contribute your own.
Suggest a better description1. Stir together orange wedges, 2 cups sugar, and ½ cup water in a medium bowl until combined. Cover and let stand at room temperature 8 hours or overnight.
2. Transfer orange mixture to a medium saucepan. Add mustard seeds, fennel seeds, thyme bundle, bay leaves, remaining 1 cup sugar, and remaining 1 cup water; stir to combine. Bring to a boil over medium-high. Boil, stirring occasionally, until liquid becomes syrupy and orange wedges become translucent, about 1 hour and 30 minutes. Remove from heat; let cool completely, about 1 hour. Remove and discard thyme bundle and bay leaves. Store, covered, in refrigerator up to 2 weeks.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 110 | ||
Calories from Fat: 97 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 26.9mg | 8 % | |
Sodium 43.5mg | 1 % | |
Potassium 94.5mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 110
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