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Cranberry Mostarda

Cranberry Mostarda

Adapted from here.
Servings 2 cups
Author Brandon Matzek


  • 2 1/2 tablespoons yellow mustard seeds
  • 3/4 cup dry white wine
  • 1 1/2 cups sugar
  • 1 cup white wine vinegar
  • 1 tablespoon mustard powder
  • 1 3-inch piece of cinnamon stick
  • 1 1/2-inch slice of fresh ginger, peeled
  • 5 whole cloves
  • Kosher salt
  • 1 bag (12 oz.) fresh or frozen cranberries
  • 1 teaspoon finely grated orange zest


  1. Place mustard seeds and white wine in a small bowl, cover, and let sit overnight at room temperature.
  2. In a medium saucepan, add mustard seeds, white wine, sugar, white wine vinegar, mustard powder and a small pinch of salt, whisking to combine. Bring the mixture to a boil over medium-high heat, then add the cranberries. Once the mixture comes back up to a boil, drop the heat to medium-low, and simmer until the cranberries have softened and the mixture thickens a bit (about 20 minutes). Take the mixture off the heat, stir in the orange zest, and carefully fish out the spices*. Let cool completely, then season to taste with additional kosher salt.

Serve Cranberry Mostarda chilled as an appetizer or pair with turkey for dinner. Cranberry Mostarda can be made up to 1 week in advance, and stored in the refrigerator for up to 1 week.

Recipe Notes

* It took me a little time to fish out the whole cloves from the mostarda. They blend in. If I had cheesecloth on hand, I might have wrapped up all the spices in a little bundle before putting in the mostarda to make the task of removing them easier.