How To Make Cranberry Mustard for the Holidays

Set out all your ingredients and have some wine: Measuring out all the ingredients beforehand will make the whole process much easier (and you'll feel like a chef). Reserve 1 cup of the white wine in a small jar, and then pour yourself a glass (or two) to enjoy while you cook.

Pour the cranberries onto a shallow baking pan: Spread the cranberries out flat in a single layer so they roast evenly.

Roast the cranberries: Place them into an oven set to 450°F. Let them roast for about 20 minutes or until the skin on the majority of the cranberries is blackened.

Toast the seeds: While the cranberries are roasting, toast the brown mustard seeds, Szechuan peppercorns and coriander seeds in a skillet set over medium heat. Make sure the seeds are in a single layer and gently swirl (and even toss if you're adventurous) to toast the seeds evenly.Toast for another few seconds after the seeds become fragrant and enjoy the aroma. Transfer the seeds to a clean dish and set aside.

Deglaze the cranberry pan: As soon as you remove the cranberries from the oven while the pan is still hot, add the reserved cup of white wine and deglaze the pan with a spatula. Make sure to scrape up all the roasted bits.

Add the cranberries into a food processor or blender: Pour the berries to the blender while they were still steaming to make sure all the juices and bits ran off into the food processor easily.

Add the the salt, toasted seeds, and ground yellow mustard. Add the salt, toasted seeds, and ground yellow mustard to the blender with the cranberries.

Puree the cranberries: Blend the mixture until smooth but the seeds are still visible.

Chef Tip: Blending the mixture while still hot will pull more flavor from the toasted seeds before we strain them out later.

Strain the cranberry puree: Place the strainer over a bowl and pour in the cranberry puree. Scrape with a rubber spatula to force all the blended puree through the strainer. This process essentially removes all the skin from the cranberries.

Scrape the backside of the strainer: Don't forget to get all the good stuff that is just sitting on the backside of your strainer.

Add the whole grain mustard: Add the 1/2 cup of a good whole grain (and coarse) mustard to the cranberry puree and blend until well combined.

Pour into jars and refrigerate: Divide the mostarda between canning jars and let it cool completely before screwing on the caps. Once cooled and capped, keep the mostarda in the refrigerator (and tell any giftees to keep their mostarda refrigerated). Jars of mostarda will keep refrigerated for up to two weeks.