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Tuscan mustard with Vin Santo


This homemade mustard is an excellent condiment for roasted meats. In an attractive jar it also makes a lovely gift.

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  • 4 1/2 lbs of white grapes
  • 2 lbs baking apples (rennettes if available)
  • 2 Large pears
  • 1 cup vin santo
  • 2 tablespoons vin santo
  • 1/4 cup dry mustard
  • 4 1/2 ounces candied lemon peel, diced
  • 4 8 ounce jars
  • 2 Tbsp cinnamon



Step 1

1. Crush grapes in a large bowl, cover and refrigerate for 2 days.

2. squeeze juice through a cheesecloth into a bowl and set aside. Discard pulp.

3. Peel, core and slice apples and pears very thinly. Place in a large nonstick saucepan and add 1 cup vin santo. Cook over medium heat for 5 minutes or until wine is absorbed.

4. Add apple/pear mixture to grape juice and cook over low heat until the mixture has a jamlike consistency (about 30 minutes). Let cool completely.

5. In a small saucepan heat 2 Tbsp vin santo and mix in dry mustard. Add to jam. Stir in candied lemon peel.

6. Pour into small jars and sprinkle the top of each with cinnamon.

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