Cranberry Mostarda


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!


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

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

how is this calculated?

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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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