Mustard Sicilian grape

La mostarda siciliana d'uva

Mustard Sicilian grape, original recipe. September is harvest time and wine. Hence the Sicilian mustard recipe, the same as that prepared every year my grandmother. Actually, As always, I speak of a family recipe, and surely there will be many variations, although honestly a good chutney of red grapes like this I've never tasted. The Sicilian grape mustard is a kind of pudding is traditionally done in Sicily at the time of the harvest with freshly squeezed juice, enriched simply Walnut kernels and lots, lots of cinnamon. The result is a sweet tart and aromatic, which uses exclusively the sugars present in the must and it tastes very special. I love it, for me it is one of the flavors of childhood.


If you do not find the must (I went to take it to the Castelli Romani and I thank the cantina Cincinnato for telling given), You can also do it by going to the Blender red grapes from table, but in fairness I must say that the result will not be the same. Since we are in the period of grape, Also have a look at sweet focaccia grapes, a classic snacks at harvest time and, Obviously, all my SICILIAN RECIPES. Have a good day!

MUSTARD GRAPE RED (Sicilian recipe)

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  • 3 liters of red grape
  • 140 grams of kernels coarsely chopped walnuts
  • 130 grams of corn starch
  • a cinnamon stick
  • cinnamon powder, to taste


Of the Sicilian grape chutney

To prepare the Sicilian grape chutney, put the juice in a large saucepan and simmer: must fall exactly half. The wort must cook on low heat so that the impurities go up to the surface in the form of 'foam': using a slotted spoon remove away any residue that rise to the surface, until a clear liquid and residue-free. To reduce the amount of wort from 3 liters to 1,5 it will take about an hour over low heat. Once the juice you will be reduced, strain it into a very tight mesh screen and let it cool completely.

When will the cold wort, dissolve the cornstarch in the mash: I remind you that the starch dissolves perfectly in cold, just place it in a cup of liquid and mix, and then add all the rest of the must. Add the cinnamon stick and start again to cook the juice, over a very low heat: cook, stirring constantly and well against the ground (the wort tends to stick on the bottom of the pot) until the grape mustard it thickens and the surface does not begin to ripple. Combine the chopped nuts coarsely and pour the grape mustard into molds.

Allow to cool completely the grape mustard into the molds and store the cake in the refrigerator for at least 3 hours. You can transform the Sicilian grape chutney or serve it directly in its container, Sprinkle the surface with the cinnamon powder. Bon appétit!

Mostarda siciliana d\'uva


You can also prepare the grape mustard with white wine must but, unless it is not a very fragrant vine as the raisins, the taste will not that sour and aromatic tone that is so pleasant in the mustard red grape.

Mostarda siciliana d\'uva

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Juan Carlos 28 February 2019 at 20:22

I would like to receive meals and desserts recipes. I am a descendent of Ragusans (Sicily). I have several to pass. Scaccia parsley famous pies or pecorino and also pastieri kid giblet.

Ada Parisi 4 March 2019 at 23:13

Hallo, you can simply subscribe to my newsletter, put your email in the module and confirm the request. ADA

Franca Sava ' October 23, 2015 at 07:27

Our recipe of Ragusa expects some sort of magic chemistry handed down for centuries. I'll explain: After boiling the wort, you add a handful of wood ashes and let stand a few hours. You won't believe this but the juice becomes clear and loses that hint of sour. Seeps and proceed to cooking as you described. P.S. We toasted almonds and lots of cinnamon.

Ada Parisi October 23, 2015 at 12:14

Hi Franca! I do it according to the recipe of my grandmother, Palermo. The version of you don't know, and I'm curious about what! In practice the ash work that makes egg in wine, the clarification! Very interesting!!!! Thanks for sharing your recipe with me!

Vincenzo Pipitone 19 January 2020 at 09:17

Even in the area of ​​Marsala, wine land, our farmers put the ash screws ( dead branches removed when pruning). The must becomes clear and takes away the acidity because the ash is basic. Then it is cooked with the semolina to large denomination as that of the cous cous and a little’ of flour, at the end they add toasted and chopped send her. He gets into flat plates and sprinkle with ground cinnamon and coarsely you cool (peasant recipe Marsala).

Ada Parisi 19 January 2020 at 15:21

Thanks for sharing this recipe from another time. I will treasure. ADA

Valeria October 8, 2013 at 10:55

The tradition of my mom wants the mostata sprinkled with chopped toasted almonds. Great!!! But I will try with cinnamon, definitely!

Sicilians creative in the kitchen October 8, 2013 at 12:34

Hi Valeria! Never tried it with almonds, We always have nuts and cinnamon! And I'll try for sure because the almonds I love them… ADA

Sasina October 4, 2013 at 20:27

franchement très bon merci pour la maniphique est présent et recettes

Sicilians creative in the kitchen October 5, 2013 at 01:00

Merci pour ton mots et bienvenue dans mon blog. A bientot! ADA


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