Cranberry Mostarda

This jammy, mustard-seed-spiked condiment from chef and butcher Chris Eley is terrific served alongside everything from grilled sausage to roast turkey.

  • Active:
  • Total Time:
  • Servings: Make 2 cups
  • Time(Other): Plus cooling and overnight soaking

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Ingredients

  • 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
  • Salt

How to make this recipe

  1. In a small bowl, soak the mustard seeds in the wine at room temperature overnight.

  2. 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.

Make Ahead

The mostarda can be refrigerated for up to 1 week.

Contributed By Photo © Con Poulos Published November 2014





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