I will confess... I had never actually tasted mostarda before making this. I read about it, was intrigued by it, and never managed to find it anywhere. So I resolved to make my own. Stone fruits seemed to be the victims of most of the recipes I came across, but with none to be found at the tail-end of winter, I turned to citrus. This recipe combines a marmalade technique with mostarda ingredients (mostardalade, anyone?) with fantastic results. Try it with cheese and crackers, with pork or chicken, or on a sandwich (pair it with brie for a phenomenal grilled cheese!) <br /> <br />This recipe makes a little over a cup (enough to fill a half-pint mason jar after you've tasted. And tasted, and tasted, and tasted...) It can easily be scaled up for larger batches, but if you're anything like me and your ever-growing condiment collection is threatening to take over the roommate's refrigerator shelf, sometimes one jar is enough.

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