Cranberry Mostarda

makes 3 cups

This sweet-savory mustard fruit condiment is magic paired with roast turkey, ham, pork, chicken, duck, or goose. It also makes for a lovely accompaniment to a charcuterie or cheese plate. And I am at a loss for a better way to elevate leftovers to a more elegant sandwich than with to slather a spoonful of fruit mostarda over sliced turkey...except if maybe you added Ancient Heritage Dairy Adelle Cheese and some crisp market salad leaves along with!

Ingredients
1 pound fresh cranberries
2 cups granulated sugar
2 cups water
3 Tbsp. dry mustard (such as Colman’s)
1 Tbsp. black or brown mustard seeds
1 Tbsp. yellow mustard seeds
salt
the zest & juice of 1 orange

Steps

1. In a small, heavy-bottomed pot, combine the cranberries with the sugar and water and bring to a simmer. Cook for several minutes, until the cranberries begin to burst.
2. Mix the dry mustard powder with enough additional water to make a thin, pourable paste. Add the reconstituted mustard, along with the seeds, to the cranberries. Season the mixture with salt. Simmer, stirring now and then to prevent scorching, until the mixture has thickened (it should be the consistency of melted jam), about 15 minutes. Remove from the heat. Stir in the orange zest and juice. Allow to cool to room temperature.
3. The mostarda will keep, in a sealed container in the refrigerator for a week.

Chef Kathryn Yeomans ~ The Farmer’s Feast
http://thefarmersfeast.me/ or visit The Farmer’s Feast on Facebook
Hillsdale Farmers’ Market’s Feed Me Fresh Cooking Class

Cranberry Bread

Ingredients
2 cups flour
¾ cup granulated sugar
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1½ cups chopped cranberries
¾ cup orange juice
¼ cup butter, melted
1 egg, beaten
1 Tbsp. grated orange peel

Steps

1. Pre-heat oven to 350°F. Butter and flour a 9x5 loaf pan.
2. Mix the flour, baking powder, baking soda, and salt in a large mixing bowl.
3. Mix together orange juice, sugar, butter, egg, and orange peel. Add to dry ingredients. Fold in cranberries.
4. Pour into prepared loaf pan. Bake at 350°F for 55-60 minutes or until done (a toothpick inserted into the center comes out clean).
5. Cool in pan for 20 minutes. Remove from pan and let cool on a wire rack.