Edible Bozeman

Cranberry Mostarda

Makes about 1 pint

A pretty addition to a cheese board or even the Thanksgiving table, mostarda is an Italian condiment made with wine, vinegar, sugar, mustard seeds, and usually some fruit and/or fruit juice—this version uses cranberry juice and dried cranberries. Start the recipe the night before by popping open a bottle of white wine and pouring ¾ cup to soak the mustard seeds.

2½ tablespoons yellow mustard seeds
¾ cup dry white wine
1½ cups granulated sugar
1 cup Champagne vinegar
¾ cup pure cranberry juice (not concentrate or cocktail)
1 tablespoon dry mustard powder (Colman’s brand in the yellow tin)
2 cups dried cranberries
Zest from ½ orange

Soak the mustard seeds in the wine overnight at room temperature. In a heavy-bottomed saucepan, stir together the soaked mustard seeds and wine, sugar, vinegar, cranberry juice, and mustard powder. Set pan over mediumhigh heat, bring to boil and lower heat to maintain a moderate simmer. Cook without stirring until thickened and the syrup coats the back of a spoon, about 25–30 minutes. Remove from heat and stir in the dried cranberries and orange zest. Let cool, then store in a glass jar in the refrigerator.

  • Adapted from Food & Wine Magazine

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