Cranberry Mostarda

Tangy and just a tad sweet, cranberry mostarda adds holiday flavor to cheese and charcuterie boards, baked Brie, and even sandwiches, which is how I have been enjoying it lately with sliced pork tenderloin on brioche. As the name suggests, mustard lends this condiment its signature flavor. Fresh and frozen cranberries and interchangeable in this recipe, so I recommend stocking up while they are available at the market and freezing some so you can make this recipe throughout the winter months.

From cranberry sauce to a linzer torte which makes a delicious alternative to a classic Thanksgiving or holiday pie, cranberries always make it to my table throughout the colder months. If you’ve taken one of my Merry Berry Celebration classes, you may have even made some shortbread cookies featuring dried cranberries along with me. Consider this take on an Italian classic another way to make delicious use of the scarlet gems that make so many dishes taste like the season.

Ingredients

½ cup white wine
½ cup granulated sugar
3 tablespoons champagne vinegar
3 tablespoons water
1 tablespoon mustard seeds
2 cups fresh or frozen cranberries
¾ teaspoon mustard powder
½ teaspoon grated ginger
Zest of a small orange
Pinch of kosher or sea salt

How to Make Cranberry Mostarda

Add white wine, sugar, vinegar, water, and mustard seeds to a medium saucepan. Bring to a simmer and cook for 5 minutes.

Next add the cranberries, mustard powder, grated ginger, orange zest, and pinch of salt. Bring mixture back to a simmer and cook until thickened, about 10 minutes, stirring occasionally. Some of the berries will burst completely while others will remain more whole. When a spoon dragged along the bottom of the pot leaves a trail similar to when making cranberry sauce, remove pot from the heat.

Transfer to a heatproof container and let sauce cool, stirring occasionally to prevent a skin from forming. Once cooled, store refrigerated and covered.

How to Serve Cranberry Mostarda

With its tangy flavor and hints of sweetness, cranberry mostarda holds a spot between the jams and mustards on a cheese and charcuterie board. These condiments help you to create the most delicious pairings. Think of honey and blue cheese or raspberry jam and gorgonzola dolce. Remember to round out the overall offerings to include pickled and salty elements as well, such as cornichons and pickled carrots, and crunchy elements like maple-roasted pecans. Building a board that offers contrasts makes it much more appealing.

Cranberry mostarda and Brie or your favorite soft cheese also make a delicious filling for a puff pastry appetizer such as the one pictured above. Simply cut puff pastry into small squares, line the cups of a mini muffin tin with them, brush with egg wash, and bake at 400 degrees for about 8 minutes or until starting to turn golden. Use the handle tip of a wooden spoon to deflate the center a bit and make a pocket. Fill with cheese and top with cranberry mostarda. Continue baking for about 10 to 12 minutes or until nicely golden and puffed. Top with chopped fresh thyme if desired and serve right away.