Growing Chefs! Ontario Crab Apple and Autumn Olive Mostarda

Crab Apple and Autumn Olive Mostarda

The tart crab apples are quite seedy, but have great flavour when cooked and a high amount of pectin, making them great for preserves. Another amazing fall fruit are autumn olives, an invasive species in Ontario, they can be foraged and have a similar taste to cranberries.
Makes 2 Litres
5 pounds crab apples2 cups autumn olives (or cranberries)1 lemon, juicwed3 cups sugar2 bay leaves1 cinnamon stick1 inch piece fresh ginger, sliced1 inch piece fresh horseradish, sliced1 teaspoon red-pepper flakes1 tablespoon mustard oil Salt to taste
Measuring spoonsMeasuring cupsMixing bowls of various sizesWood spoonMedium potSpatulaCutting boardChef's knifeTasting spoonsStrainerCheese clothThermometerDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut three pounds of the crab apples into quarters, and place in a large pot with autumn olives. Add 8 cups of water, and bring to a boil, stirring as needed. Reduce to a simmer, and cook for an additional 2030 minutes, until crab apples are very tender.

Pour the fruit into a strainer lined with cheesecloth. Let sit until it is cool enough to handle, but not cooled completely as it will be easier to extract the juices. Squeeze as much juice out of the cheese cloth package as possible, and discard the solids.

Peel, core, and dice the remaining 2 lbs of crab apples to a small dice.

Slice the ginger and horseradish into thick slices (so they are easy to remove), and measure out the bay leaves and cinnamon stick.

Cut the lemon in half and squeeze as much juice as possible into a bowl with the crab apples.

In a large pot, add the crab apples with lemon, ginger, horseradish, cinnamon, red pepper flakes, bay leaves, and 3 cups of sugar.

Get Cooking!

Cook crap apple mixture over medium high heat, stirring gently with a wooden spoon as needed to make sure the apples are not sticking to the bottom. Cook until the mostarda reaches a temperature of 218°F. Remove from the heat and add the mustard oil.