Cranberry-Quince Mostarda Recipe
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.