Cranberry Mostarda Recipe


Nutrition

Cal/Serving: 67
Daily Value: 3%
Servings: 16

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs
Fat0g1%
Saturated0g0%
Trans0g0%
Carbs13g4%
Fiber2g6%
Sugars10g0%
Protein1g1%
Sodium98mg4%
Calcium14mg1%
Magnesium9mg2%
Potassium87mg2%
Iron0mg2%
Zinc0mg1%
Vitamin A96IU2%
Vitamin C5mg9%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg1%
Niacin (B3)0mg1%
Vitamin B60mg2%
Folic Acid (B9)2µg0%
Vitamin E0mg2%
Vitamin K1µg2%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

More Recipes By Kathy Bechtel


Cranberry Mostarda
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.

3.5
Ratings8

INGREDIENTS

  • 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 cups red wine
  • 1/4 cup honey
  • 1 1/2 teaspoons mustard powder

DIRECTIONS

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.

Recipe Details

Servings: 16
Cuisine: American

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human