Pear, Cranberry, and Blood Orange Mostarda

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

Ingredients

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

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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