![Cranberry Mostarda](https://cdn.statically.io/img/www.foodandwine.com/thmb/V9JLDCFZMCdWXi2g4t1gpykuLvQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201411-xl-cranberry-mostarda-2000-55afb6ed69c0423aa29aa5426c8206d5.jpg)
Ingredients
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2 1/2 tablespoons yellow mustard seeds
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3/4 cup dry white wine
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1 small cinnamon stick
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One 1/2-inch slice of fresh ginger
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5 whole cloves
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1 1/2 cups sugar
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1 cup Champagne vinegar
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3/4 cup pure cranberry juice
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1 tablespoon mustard powder
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2 cups dried cranberries (1/2 pound)
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1 teaspoon finely grated orange zest
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Salt
Directions
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In a small bowl, soak the mustard seeds in the wine at room temperature overnight.
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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.