Easy Holiday Recipe I Cranberry Mostarda I Cooking with Joe & Frankie featuring Charlie

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a fruity note.

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: yellow mustard

Ground mustard can be used for a smoother texture.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: pumpkin pie spice

Nutmeg provides a warm spice flavor.

Zest a lemon using a zester, zesting the entire lemon.

Cut the top and bottom off the lemon, then use a pairing knife to filet the lemon, removing the outer peel and cutting along the membrane to release the segments.

Rough chop the lemon segments and add them to a large bowl.

Dice 3 oz of prunes and add them to the bowl with the lemon.

In a food processor, combine the lemon zest, 12 oz of cranberries, 1 cup of sugar, and 1/2 teaspoon of salt.

Pulse the mixture until the cranberries are broken up but not pureed, checking for consistency.

Repeat the process for the second batch of cranberries, adding the prunes to the mixture afterward.

Weigh out 2 oz of mustard seeds and add them to the mixture.

Add 2 tablespoons of brandy to the mixture and stir to combine everything.

Taste the mixture to check for flavor and adjust if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens