This jammy, mustard-seed-spiked condiment from chef and butcher Chris Eley is terrific served alongside everything from grilled sausage to roast turkey.
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2 1/2 tbsp. yellow mustard seeds
3/4 c. dry white wine
1 stick cinnamon
1 slice fresh ginger
5 whole cloves
1 1/2 c. sugar
1 c. Champagne vinegar
3/4 c. pure cranberry juice
1 tbsp. mustard powder
2 c. dried cranberries
1 tsp. orange zest
In a small bowl, soak the mustard seeds in the wine at room temperature overnight.
Wrap the cinnamon stick, ginger and cloves in a piece of cheesecloth and tie closed. In a saucepan, whisk the mustard seeds, wine, sugar, vinegar, cranberry juice and mustard powder and bring to a boil. Add the spice bundle and cook over moderate heat, without stirring, until the syrup coats the back of a spoon, 25 minutes. Discard the spice bundle. Stir in the cranberries and orange zest and let the mostarda cool completely. Season with salt and serve; stir in water by the tablespoon if it seems too thick.