cranberry mostarda

I feel like every menu I've seen lately has a 'mostarda' on it somewhere. Mostarda on lamb. Mostarda on turkey. Mostarda with pork. Braised beef with mostarda.

It's basically a simple, sweet and sour condiment made from vinegar, dried fruit, and mustard seeds. Cranberry is delicious but you could do this exact recipe with cherry- just substitute dried cherries and cherry juice for the cranberries and cranberry juice. 

You can make it ahead and keep it in the fridge. It will thicken as it stands- I took the above picture before it was fully cooled, but once it's all the way set it has the consistency of thin jam.

I'm sure I don't need to tell you- this would go great with your Thanksgiving turkey. And stuffing. And mashed potatoes...and dinner rolls. Just give it a go. You might be surprised.

You do want to use pure cranberry juice, not sweetened juice cocktail. You can use yellow or brown mustard seeds- if you don't have any at home, check the bulk section at your local natural foods store. This is also a great spot to look for the cinnamon stick. You do need to start this the night before you make it, so be sure to plan ahead.

Here's how it's done:

Soak the mustard seeds in the white wine. You want a good dry white, preferably Chardonnay, but any white will do.

Leave them soaking overnight. 

Now combine the seed mixture with the sugar, cranberry juice, mustard powder, and the vinegar in a medium saucepan.

Bring the mixture to a boil over medium heat, then drop in the ginger, cinnamon stick, cardamom, and cloves. Boil for 25 minutes, not stirring, or until the sauce will coat the back of a spoon.

Remove the sauce from the heat, and stir in the dried cranberries and the orange zest.

Stir and let sit until completely cool. Will keep up to a week.

The original recipe is from Food & Wine- I adjusted the vinegar and changed the spices slightly. Here's the recipe: