Ingredients Condiments Cranberry Mostarda 5.0 (2,891) 3 Reviews This jammy, mustard-seed-spiked condiment from chef and butcher Chris Eley is terrific served alongside everything from grilled sausage to roast turkey. By Chris Eley Updated on November 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 15 mins Total Time: 40 mins Yield: 2 make cups 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 Directions 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. Make Ahead The mostarda can be refrigerated for up to 1 week. Rate it Print