Cranberry Mostarda

Cranberry Mostarda
Kathy Bechtel


  • 12 Ounces  fresh cranberries
  • 1/4 Cup  dried apricots, cut into 1/4-inch pieces
  • 1/4 Cup  Craisins, chopped
  • 1/4 Cup  candied orange peel, chopped
  • 1/4 Cup  candied lemon peel, chopped
  • 1/2 Cup  Dijon mustard
  • 1 1/2 Cup  red wine
  • 1/4 Cup  honey
  • 1 1/2 Teaspoon  mustard powder

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by Kathy Bechtel

Mostarda in various forms appears all over Italy. It is an "agrodolce" relish (bittersweet, or sweet and sour), most commonly made from fruit, fresh, dried, or candied — quince, pears, apples, even grape must, and mixed with wine and mustard. La Cucina Italiana published a short informative article on the history of mostarda, which apparently was a favorite of Catherine de Medici, who included a jar in her dowry trunk when she travelled to France to marry the son of the king in 1533.

I've made different variations of mostarda on several occasions. Mostarda is customarily served in the fall, often paired with boiled meats. Once I made a batch, I found plenty of ways to use it — you could serve it with grilled or roasted chicken or pork, include it in an antipasti platter, serve it with some great cheeses, or grill some radicchio and brush some on just before serving. Here, I've created a version using native Maine cranberries from Ricker Hill Orchards, perfect for your Thanksgiving table.

See all cranberry recipes.


Place all of the ingredients in a large saucepan and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook over low heat until softened and thick, about 20 minutes. Let cool.


Calories per serving:

61 calories

Dietary restrictions:

Low Fat, Low Sodium Fat Free, Low Fat Abs, Kidney Friendly, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 6g 9%
  • Carbs 201g 67%
  • Saturated 0g 2%
  • Fiber 26g 103%
  • Trans 0g
  • Sugars 152g
  • Protein 9g 18%
  • Sodium 1,571mg 65%
  • Calcium 207mg 21%
  • Magnesium 129mg 32%
  • Potassium 1,241mg 35%
  • Iron 5mg 30%
  • Zinc 2mg 13%
  • Phosphorus 268mg 38%
  • Vitamin A 1,535IU 31%
  • Vitamin C 82mg 137%
  • Thiamin (B1) 1mg 34%
  • Riboflavin (B2) 0mg 15%
  • Niacin (B3) 3mg 13%
  • Vitamin B6 0mg 24%
  • Folic Acid (B9) 30µg 8%
  • Vitamin E 6mg 30%
  • Vitamin K 22µg 27%
  • Fatty acids, total monounsaturated 4g
  • Fatty acids, total polyunsaturated 1g
See detailed nutritional info Have a question about nutritional data? Let us know.

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