How To Make Cranberry Mustard for the Holidays
We’ve been featuring great homemade food gifts here on The Kitchn this week, and with holiday leftovers abound one can always appreciate a savory condiment to freshen things up and add new flavors.
Today we’re going to show you how to make a Cranberry Mostarda, with the help of Chef Mat Clouser of Swift’s Attic. Then we’re going to wrap things up and gift some to our friends for the holidays.
A cranberry mostarda is an Italian condiment that is exactly what it sounds like — pureed cranberries with mustard and ‘ahhh.’ At Swift’s they use it with smoked ham to add tart and sweet flavors that complement the natural saltiness of the pork. The best thing is making it is easier than you might think — Mat Clouser shows us how.
Makesfive (8-oz) mason jars
- 2 1/2 pounds
- 1 cup
- 1 1/2 teaspoons
brown mustard seed
- 1 1/2 teaspoons
- 1 1/2 teaspoons
- 2 1/2 tablespoons
ground yellow mustard
- 1/2 teaspoon
- 1/2 cup
whole grain mustard
Shallow baking pan
Food Processor or blender
Fine mesh strainer
(8-oz) mason jars
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.
Pour cranberry mixture into a few mason jars and wrap up to present as a gift. Here we added some festive silver ribbon, a demi spoon and knife, a snip of greenery from our home, and a small christmas ornament to make a happy gift. Tell your friends to try the mostarda on leftover ham or turkey sandwiches, or perhaps on the bed of a cracker underneath a salty parmesan. Don't forget to save some for yourself!
Recipe courtesy of Swift's Attic
Special Thanks to Mat Clouser and Swift’s Attic for sharing this great recipe with us.
→ Visit Swift’s: Swift’s Attic
(Images: Chris Perez)