The sweet and sour flavors in this condiment are a perfect accompaniment to a cheese board, and we’d also happily spoon some inside a grilled cheese for a change.
Recipe information
Yield
Makes about 3 cups
Ingredients
Preparation
Step 1
Cook wine and sugar in a medium saucepan over medium-high heat, stirring occasionally, until mixture boils, about 4 minutes. Add pear and half of the cranberries and cook, stirring frequently, until cranberries have burst and pears begin to soften, 5–8 minutes. Stir in remaining cranberries and bring to a boil.
Step 2
Remove pan from heat and stir in mustard seeds, dry mustard, and cayenne; season with salt and pepper. Let sit, uncovered, at room temperature until cool (flavor will develop as it sits). Transfer to a medium serving bowl and serve at room temperature.
Step 3
Do Ahead: Mostarda can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.
