Cranberry-Orange Mostarda
This cranberry sauce recipe is a delightful combination of sweet and tangy flavors. Fresh cranberries are simmered with orange juice, zest, and a touch of dry white wine, resulting in a vibrant and delicious side dish that pairs perfectly with your holiday meal. The addition of thyme adds a subtle earthiness to complement the bright citrus notes. Enjoy this sauce as a flavorful accompaniment to your favorite festive dishes.
— Constant Cookbook
Ingredients
- 1 bag (12 oz.) fresh or frozen cranberries
- 1 cup sugar
- 3/4 cup fresh orange juice
- 1 Tbs. orange zest
- 1 cup water
- 2 bay leaves
- 1/4 cup dry white wine
- 1 Tbs. dry mustard, such as Colman’s
- 1 tsp. fresh thyme leaves
- Sea salt, to taste
Instructions
- In a colander, rinse the cranberries with cold water and sort through them, discarding any stems and soft berries.
- In a saucepan over medium-high heat, combine the sugar, orange juice, orange zest, water and bay leaves and bring to a boil. Carefully stir in the cranberries and return the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the cranberries have softened and the mixture has reduced slightly, about 20 minutes. Remove the bay leaves and discard.
- Pour the wine into a large bowl and whisk in the dry mustard, then stir in the cranberry mixture. Let cool completely. Stir in the thyme and season with salt. Makes about 3 cups.
- Adapted from a recipe by Chef Sarah Grueneberg, Spiaggia, Chicago.
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