Sweet & Savory Cranberry Mostarda
This is the recipe to choose when you want a fully adult version of cranberry sauce. Mostardas originated in northern Italy and are a jammy combination of mustard and fruit, often used as an accompaniment for meats. The earliest record of a mostarda comes from a recipe written in 1393, though it is believed that this condiment has its roots in ancient Rome.
We made this dish with pickled mustard seeds, which are extra-punchy from the pickling and add terrific snap. If you don’t want to pickle the seeds, soak 2 1/2 Tablespoons of mustard seeds in 3/4 cup dry white wine overnight, and add that whole thing to the pot.
3 Tablespoons Pickled Mustard Seeds
3/4 cup dry white wine
1 1/4 cups sugar
1 cup Champagne or good quality white wine vinegar
3/4 cup pure cranberry juice
1 Tablespoon Ground Yellow Mustard
8 ounces dried cranberries
2 Tablespoons Sweet & Savory Pork Blend
1/4 teaspoon Kosher Salt
1. Put Pickled Mustard Seeds, wine, sugar, Champagne vinegar, cranberry juice, and Yellow Mustard Powder in a saucepan. Whisk together, and bring to a boil. Lower heat to a moderate simmer and cook, stirring occasionally, until there is a syrup in the pan and it coats the back of a spoon, approximately 25 minutes.
2. Remove from heat and immediately stir in dried cranberries and Sweet & Savory Pork Blend. Set aside to let mostarda cool completely.
3. Taste and season with Kosher Salt, if necessary. You can add water by the tablespoon if the mostarda is thicker than you would like. Serve! This can remain refrigerated for up to one week.
