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Categories:
yellow mustard seeds cranberry juice prosecco cinnamon ginger anise sugar apple cider vinegar mustard cranberries orange zest kosher salt
Viewed: 126 - Published at: 4 years agoIngredients
- 2 1/2 tablespoons yellow mustard seeds
- 3/4 cup cranberry juice
- 3/4 cup prosecco
- 1 cinnamon stick
- 1 (1/2-inch) slice of ginger
- 3 star anise
- 1 1/2 cups sugar
- 1 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 cups dried cranberries
- 1 teaspoon orange zest, from 1/2 orange
- 1/8 teaspoon kosher salt
Method
- Place the mustard seeds in a small bowl. Bring the cranberry juice to a boil over medium heat. Pour the hot juice over the seeds and soak for 1 hour.
- Place the cinnamon stick, ginger and star anise in a piece of cheese cloth and tie it shut with a piece of string. Place the soaked mustard seeds and their juice, prosecco, sugar, vinegar and spice bundle in a medium sauce pan and bring to a simmer over medium heat. Whisk in the Dijon mustard, reduce the heat to medium low and simmer the mixture until it begins to thicken, about 25 minutes. Add the cranberries and cook for an additional 10 minutes. Stir in the orange zest and salt and allow the mostarda to cool to room temperature. Refrigerate until ready to use.
