Cranberry Mostarda

Name: Cranberry Mostarda
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

12 ingredients

7 steps

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

1

In a small bowl, soak the mustard seeds in the wine at room temperature overnight.
2

Wrap the cinnamon stick, ginger and cloves in a piece of cheesecloth and tie closed.
3

In a saucepan, whisk the mustard seeds, wine, sugar, vinegar, cranberry juice and mustard powder and bring to a boil.
4

Add the spice bundle and cook over moderate heat, without stirring, until the syrup coats the back of a spoon, 25 minutes.
5

Discard the spice bundle.
6

Stir in the cranberries and orange zest and let the mostarda cool completely.
7

Season with salt and serve; stir in water by the tablespoon if it seems too thick.