Cranberry Mostarda

Cranberry Mostarda
Staff Writer
Cranberry Mostarda

Kathy Bechtel

Cranberry Mostarda

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.

16
Servings
76
Calories Per Serving
Deliver Ingredients

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  Cup  red wine
  • 1/4  Cup  honey
  • 1 1/2  Teaspoon  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.

Nutritional Facts

Total Fat
3g
4%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
19mg
6%
Carbohydrate, by difference
5g
4%
Protein
6g
13%
Vitamin A, RAE
8µg
1%
Vitamin C, total ascorbic acid
9mg
12%
Calcium, Ca
17mg
2%
Choline, total
22mg
5%
Fiber, total dietary
1g
4%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
2mg
14%
Phosphorus, P
64mg
9%
Selenium, Se
12µg
22%
Sodium, Na
123mg
8%
Water
29g
1%
Zinc, Zn
1mg
13%

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.