Pear, Cranberry, and Blood Orange Mostarda

Pear, Cranberry, and Blood Orange Mostarda
Photo by Scott Phillips

Ingredients

  • 1 fresh bay leaf or ½ dried
  • 1 cup dry white wine
  • 2 sprigs fresh rosemary
  • 1 medium blood orange
  • Kosher salt
  • 1 cup fresh cranberries
  • 1 Tbs. brown mustard seeds
  • + 3 more ingredients
    • 1 Tbs. yellow mustard seeds
    • 2 medium firm-ripe pears (preferably Bosc), peeled, cored, and cut into ½-inch dice
    • 2 Tbs. mild honey, such as clover

Peel a 1x3-inch strip of zest from the orange. Trim off any white pith from the strip with a paring knife and put the zest in a 3-quart saucepan. Trim away the remaining orange peel and cut the segments free from the membranes, letting them fall into the saucepan. Squeeze the juice from the membr...

View full recipe at Fine Cooking

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