Cranberry-Pear Mostarda

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  • Level: Easy
  • Total: 30 min (plus chilling)
  • Active: 30 min
  • Yield: 6 to 8 servings



  1. Put the dried pears in a small heatproof bowl. Cover with 1/2 cup boiling water and let stand until plump, 5 to 10 minutes.
  2. Toast the mustard seeds in a dry medium saucepan over medium heat, tossing occasionally, until darkened (some may start to pop), about 5 minutes. Add all but 1 cup cranberries to the pan along with the sugar, vermouth, a pinch of salt and the pears with their soaking liquid. Bring to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes.
  3. Stir in the reserved 1 cup cranberries and 1/2 cup water; simmer until the cranberries soften, 3 to 4 minutes. Transfer to a bowl and refrigerate until cooled, about 2 hours.
  4. Stir together the mustard powder and 1 teaspoon cold water to make a paste. Stir into the cranberry sauce. Refrigerate until cold, at least 2 more hours and up to 1 week.