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.

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