This jammy, mustard-seed-spiked condiment from chef and butcher Chris Eley is terrific served alongside everything from grilled sausage to roast turkey.
Slideshow: Thanksgiving Cranberries
2 1/2 tablespoons yellow mustard seeds
3/4 cup dry white wine
1 small cinnamon stick
One 1/2-inch slice of fresh ginger
5 whole cloves
1 1/2 cups sugar
1 cup Champagne vinegar
3/4 cup pure cranberry juice
1 tablespoon mustard powder
2 cups dried cranberries (1/2 pound)
1 teaspoon finely grated orange zest
How to Make It
In a small bowl, soak the mustard seeds in the wine at room temperature overnight.
Wrap the cinnamon stick, ginger and cloves in a piece of cheesecloth and tie closed. In a saucepan, whisk the mustard seeds, wine, sugar, vinegar, cranberry juice and mustard powder and bring to a boil. Add the spice bundle and cook over moderate heat, without stirring, until the syrup coats the back of a spoon, 25 minutes. Discard the spice bundle. Stir in the cranberries and orange zest and let the mostarda cool completely. Season with salt and serve; stir in water by the tablespoon if it seems too thick.
The mostarda can be refrigerated for up to 1 week.
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