Cranberry Mostarda

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by: Entertaining is Easy/Lisa Newsome






This has become my new fave of the season! A mostarda is an Italian “agrodolce” sauce, “agrodolce” meaning sweet (sugar) & sour (vinegar). A mostarda is terrific served on everything from cheeses to meats to just eating in straight out of the bowl!




ingredients

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serves: 8-12

3 tablespoons yellow mustard seeds

1 cup dry white wine, such as Sauvignon Blanc

1 large cinnamon stick

piece One 3-inch peeled fresh ginger

10 whole cloves

1 1/2 cups sugar

1 1/2 cup Cranberry Vanilla Vinegar

1 1/2 cup 100% cranberry juice

1 1/2 tablespoons mustard powder

3 cups dried cranberries

1 large orange

kosher or sea salt to taste

Nutrition Facts
Cranberry Mostarda

Servings Per Recipe: 8

Amount per Serving

Calories: 365

  • Total Fat: 1.2 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 121.7 mg
  • Total Carbs: 86.7 g
  •     Dietary Fiber: 3.6 g
  •     Sugars: 75.1 g
  • Protein: 1 g
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preparation

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 (a) and tie the package closed with kitchen twine (b).

3.  In a medium saucepan, Whisk together the mustard seeds, wine, sugar, vinegar, cranberry juice and mustard powder (a). Bring the ingredients to a boil (b).

4.  Add the spice bundle to the saucepan and cook over moderate heat, without stirring, until the syrup coats the back of a spoon, about 25 minutes. Discard the spice bundle.

5.  Meanwhile, zest the orange with a Microplane zester...combine with the cranberries.

6.  Stir in the cranberries and orange zest, simmer an additional 15-20 minutes, depending on the thickness you desire, then let the mostarda cool completely.

7.  Season the cranberry mostarda with salt & serve.

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