- 4 cups fresh gooseberries or currants
- 3/4 cup sugar
- 2 tablespoon fresh lemon juice
- 1/4 cup water
- 1 teaspoon mustard seeds
- 1 teaspoon coarse-ground mustard
- Pinch of salt
Separate and clean fruit and place in saucepan. Add sugar and let fruit macerate for 30 minutes.
When fruit has released some of its juices, add lemon juice, water and mustard seeds. Cook over medium heat until it starts bubbling, and then turn heat to low. Cook slowly 30-45 minutes until fruit is very soft and liquid is like a syrup. Stir in mustard and pinch of salt.
Cool completely before serving. It will thicken more while it chills.
Serve alongside a charcuterie board, with hard or sharp cheeses, or even with pork loin chops or roasts.
Note: This Northern Italian condiment is delicious made with tart fruits or a combination of fresh and dried. Use apples, pears, quince or cherries. Try adding dried figs, apricots or cranberries.