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Epicurious
Bon Appétit

Cranberry-Pear Mostarda

By Rick MartinezPhotography by Alex Lau
Image may contain Plant Fruit Food Raspberry and Cherry
Alex Lau

The sweet and sour flavors in this condiment are a perfect accompaniment to a cheese board, and we’d also happily spoon some inside a grilled cheese for a change.

Recipe information

  • Yield

    Makes about 3 cups

Ingredients

½ cup dry white wine
½ cup sugar
1 Bosc pear, peeled, cored, cut into ½-inch pieces
12 ounces fresh or frozen cranberries, thawed, divided
1 tablespoon mustard seeds
1 teaspoon dry mustard
Pinch of cayenne pepper
Kosher salt, freshly ground pepper

Preparation

  1. Step 1

    Cook wine and sugar in a medium saucepan over medium-high heat, stirring occasionally, until mixture boils, about 4 minutes. Add pear and half of the cranberries and cook, stirring frequently, until cranberries have burst and pears begin to soften, 5–8 minutes. Stir in remaining cranberries and bring to a boil.

    Step 2

    Remove pan from heat and stir in mustard seeds, dry mustard, and cayenne; season with salt and pepper. Let sit, uncovered, at room temperature until cool (flavor will develop as it sits). Transfer to a medium serving bowl and serve at room temperature.

    Step 3

    Do Ahead: Mostarda can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.

TagsCondimentPearFruitCranberryBerryFallDairy FreeGluten FreeVegetarianVeganSimmerBon Appétit
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