Cranberry Mostarda
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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
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
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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