Cranberry-Pear Mostarda
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 338
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 81
- Dietary Fiber
- 6
- Sugar
- 72
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 414
- Total: 30 min (plus chilling)
- Active: 30 min
Ingredients
1 cup dried pears, chopped
2 1/2 tablespoons yellow mustard seeds
1 pound cranberries, thawed if frozen
1 1/2 cups sugar
1/2 cup dry vermouth
Kosher salt
1 teaspoon mustard powder
Directions
- 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.
- 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.
- 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.
- 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.