With Thanksgiving around the corner, I thought we should cook up some yummy sides for you to add to your menu. To do this, I enlisted the assistance of a good friend and wonderful cook, Katie Mitchell, to help me come up with ideas and share in the cooking for the posts. As much as I want to do it all, I have had to start asking for help and for that I am thankful. It is so nice to collaborate with someone else and bounce ideas back and forth. Katie came up with today’s twist on a traditional cranberry sauce, Cranberry Mostarda, it is a sweet and savory addition to any meal. I tried it with a mild Italian sausage and it was delicious. I am looking forward to try it next week with our turkey.Print
- 2 1/2 tablespoons yellow mustard seeds
- 3/4 cup dry white wine
- 1 small cinnamon stick
- One 1/2-inch slice of fresh ginger
- 5 whole cloves
- 1 1/2 cups sugar
- 1 cup Champagne vinegar
- 3/4 cup pure cranberry juice
- 1 tablespoon mustard powder
- 2 cups dried cranberries (1/2 pound)
- 1 teaspoon finely grated 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.
Katie said she cooked the sauce longer than the recipe called for because it was too runny and needed to cook down.
The mostarda can be refrigerated for up to 1 week.