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 

Chris Eley
November 2014

Gallery

© Con Poulos

Recipe Summary

active:
15 mins
total:
40 mins
Yield:
Make 2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.