Pear, Cranberry, and Blood Orange Mostarda

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


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

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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