Cranberry Mostarda

5.0

(2,892)

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

Cranberry Mostarda — Photo: © Con Poulos

Active Time:

15 mins

Total Time:

40 mins

Yield:

2 make cups

Cook Mode (Keep screen awake)

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.

Originally appeared: November 2014

Cranberry Mostarda

Ingredients

Directions

Make Ahead

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