Pear, Cranberry, and Blood Orange Mostarda

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


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

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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