Cranberry-Quince Mostarda Recipe
Photo: Jake Rosenberg of The Coveteur
Makes about 6 cups
½ cup yellow mustard seeds
2 Tbsp. extra-virgin olive oil
1 pound cranberries
2 quinces or Gala apples (about 1 pound total), peeled, cored, and cut into ½" cubes
1 cup dry white wine
½ cup apple cider vinegar
½ cup sugar
¼ cup orange juice (from 1 orange)
5 cups raisins (about 1½ pounds)
1 Tbsp. chopped sage leaves
1 Tbsp. chopped thyme
2 tsp. dry mustard, such as Coleman’s, mixed with 2 tsp. water
1½ tsp. kosher salt
1 tsp. finely grated orange zest (from 1 orange)
¼ tsp. ground black pepper
Active time: 30 minutes
Total time: 45 minutes
In a small pot, bring 2 cups of water to a boil. Add mustard seeds and set aside to let plump for 30 minutes. Drain well, discarding water, and set aside.
Meanwhile, heat oil in a large, deep skillet over medium-high heat. Add cranberries and quinces and cook, stirring occasionally, until very juicy and just beginning to stick to the pan, 8 to 10 minutes. (Reduce heat to medium if needed.) Stir in wine and cook for 2 minutes. Add vinegar, sugar, and orange juice and continue to cook, stirring occasionally, until thickened, 6 to 8 minutes.
Remove from heat and stir in raisins, sage, thyme, mustard paste, salt, zest, pepper, and reserved mustard seeds. Serve warm or at room temperature.
Ingredients
Directions
Active time: 30 minutes
Total time: 45 minutes
In a small pot, bring 2 cups of water to a boil. Add mustard seeds and set aside to let plump for 30 minutes. Drain well, discarding water, and set aside.
Meanwhile, heat oil in a large, deep skillet over medium-high heat. Add cranberries and quinces and cook, stirring occasionally, until very juicy and just beginning to stick to the pan, 8 to 10 minutes. (Reduce heat to medium if needed.) Stir in wine and cook for 2 minutes. Add vinegar, sugar, and orange juice and continue to cook, stirring occasionally, until thickened, 6 to 8 minutes.
Remove from heat and stir in raisins, sage, thyme, mustard paste, salt, zest, pepper, and reserved mustard seeds. Serve warm or at room temperature.
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