Cranberry-pear mostarda
Votes: 2
Time: 30 min plus cooling time
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Mostarda is an Italian sauce made with fruit in mustard syrup. It's typically served with meat dishes, adding a savory-sweet, festive flavor. Try it with its delicious combination of tart cranberries and pears. It's quick and easy to make and can be refrigerated for up to a week. In addition to dry mustard and mustard seeds, add some dry vermouth to the syrup, which adds even more spice. To give the mostarda texture and a delicious appearance, some cranberries are added at the beginning of the cooking process to thicken the sauce, while others are left whole at the end.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup dried pears, chopped
- 2.5 tablespoons yellow mustard seeds
- 450 g cranberries, thaw if frozen
- 1.5 cups of sugar
- 0.5 cups dry vermouth
- 1 teaspoon mustard powder
We recommend
Recipes with similar ingredients: cranberry, vegetable relish, pears, vermouth, mustard powder, mustard seed
Cooking the dish according to the recipe:
- Place the dried pears in a small heatproof bowl. Pour 0.5 cups of boiling water over them and let them sit until plump, 5-10 minutes.
- In a dry medium saucepan over medium heat, toast the mustard seeds, stirring occasionally, until they darken (some may begin to pop), about 5 minutes. Add all but 1 cup of the cranberries, along with the sugar, vermouth, a pinch of salt, and the pears with their liquid. Bring to a simmer and cook, stirring occasionally, until the cranberries pop and the sauce thickens, 15-20 minutes.
- Stir in the remaining 1 cup cranberries and 1/2 cup water; simmer until the cranberries are soft, 3 to 4 minutes. Transfer to a bowl and refrigerate until chilled, about 2 hours.
- Mix mustard powder with 1 teaspoon of cold water to form a paste. Stir it into the cranberry sauce. Refrigerate for at least 2 hours and store for up to 1 week.
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