Cranberry Mostarda

Ingredients

• 2 1/2 tablespoons yellow mustard seeds
• 3/4 cup dry white wine
• 1 small cinnamon stick
• One 1/2-inch slice of fresh ginger
• 5 whole cloves
• 1 1/2 cups sugar
• 1 cup Champagne vinegar
• 3/4 cup pure cranberry juice
• 1 tablespoon mustard powder
• 2 cups dried cranberries (1/2 pound)
• 1 teaspoon finely grated orange zest
• Salt

Steps

1. In a small bowl, soak the mustard seeds in the wine at room temperature overnight.
2. Wrap the cinnamon stick, ginger and cloves in a piece of cheesecloth and tie closed. In a saucepan, whisk the mustard seeds, wine, sugar, vinegar, cranberry juice and mustard powder and bring to a boil. Add the spice bundle and cook over moderate heat, without stirring, until the syrup coats the back of a spoon, 25 minutes. Discard the spice bundle. Stir in the cranberries and orange zest and let the mostarda cool completely. Season with salt and serve; stir in water by the tablespoon if it seems too thick.