Cranberry-Pear Mostarda

appetizer pear cayenne cranberry mustard white wine vegetarian wine

Rick Martinez

Makes about 3 cups

Source

Ingredients

½ cup dry white wine

½ cup sugar

1 Bosc pear, peeled, cored, cut into ½-inch pieces

12 ounces fresh or frozen cranberries, thawed, divided

1 tablespoon mustard seeds

1 teaspoon dry mustard

Pinch of cayenne pepper

Kosher salt, freshly ground pepper

Method

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.

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.

Do Ahead: Mostarda can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.