Cranberry Mostarda

2893 Ratings
  • 5 2893
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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 

By Chris Eley
November 2014

Gallery

Credit: © Con Poulos

Recipe Summary test

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

Ingredients

Directions

  • 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.

Advertisement
© Copyright 2021 Food & Wine. All rights reserved. Printed from https://www.foodandwine.com 11/29/2021