Cranberry Currant Mostarda

Yield: 3-4 Cups

2 Cups Dried Cranberries

1 Cup Dried Currants

3 Cups Moscato Wine

3/4 Cup Red Wine Vinegar

2 1/2 Cups Organic Cane Sugar

1/4 Cup Seville Orange Peel

1 Teaspoon French Grey Sea Salt

1 Teaspoon Ground Pink Peppercorns

1/2 Cup Whole Grain Mustard

Mostarda is a favorite Italian condiment that translates perfectly into the Farmhouse Fusion food style. Made with dried fruit and spiked with mustard, it can be used in such things as a topping for baked brie, a spread for sandwiches, or a side for braised pork. We’ve simplified the process here by incorporating our Maple Bourbon Whole Grain Mustard into the recipe. And while we’ve made ours with cranberries and currants, you can use almost any dried fruit you like – apricots, cherries, and even figs all work very well in this recipe.

Place cranberries, currants, wine, vinegar, and orange peel in a saucepan placed over medium heat. Bring mixture to a boil, reduce to a simmer and cook, stirring frequently, for about 40 minutes until liquids have reduced by half.  Remove from heat; add sugar and stir to dissolve completely. Add mustard, and mix until well-combined. Cover and set aside at room temperature for 24 hours.

This recipe will keep for 2-3 weeks in the refrigerator. If you don’t plan to use it all within that time, divide into smaller portions and freeze.

MorningStar Kitchen Seasonings Featured in this Recipe

Click on images below to learn more about seasonings in this recipe