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

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:

60 calories

Dietary restrictions:

Low Fat, Low Sodium Fat Free, Low Fat Abs, Low Potassium, Kidney Friendly, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Oil Added

Daily value:



  • Fat 5g 8%
  • Carbs 202g 67%
  • Saturated 0g 2%
  • Fiber 27g 106%
  • Trans 0g
  • Sugars 152g
  • Monounsaturated 3g
  • Polyunsaturated 1g
  • Protein 8g 17%
  • Sodium 1,530mg 64%
  • Calcium 213mg 21%
  • Magnesium 128mg 32%
  • Potassium 1,260mg 36%
  • Iron 6mg 31%
  • Zinc 2mg 13%
  • Phosphorus 270mg 39%
  • Vitamin A 78µg 9%
  • Vitamin C 81mg 135%
  • Thiamin (B1) 0mg 21%
  • Riboflavin (B2) 0mg 19%
  • Niacin (B3) 3mg 13%
  • Vitamin B6 1mg 27%
  • Folic Acid (B9) 30µg 8%
  • Vitamin E 6mg 30%
  • Vitamin K 21µg 26%
Have a question about nutritional data? Let us know.
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