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Cranberry Mostarda

serves 8-10 people 12 oz. bag of fresh cranberries 1 cup sugar 1 orange zested and juiced

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serves 8-10 people

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12 oz. bag of fresh cranberries

1 cup sugar

1 orange zested and juiced

1/4 cup cranberry juice

1-inch piece of ginger

1 cinnamon stick

3 cloves

1 tablespooon mustard powder

¼ cup white wine vinegar

2½ tablespoon yellow mustard seeds

Salt to taste

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Rinse cranberries, remove stems and soft berries. In a medium saucepan, add the cranberries, sugar, orange zest, orange juice, cranberry juice, ginger, cinnamon stick, cloves. Bring to a simmer. Stir to dissolve the sugar and cook until the cranberries burst.

Dissolve the mustard powder in the white wine vinegar. Add the mustard seeds and mustard paste to the cranberries and stir until mixed through. Season to taste, let cool. Remove the ginger, cinnamon, and clove. Serve.

- From chef Joe Cicala of Le Virtù and Brigantessa

Per serving (based on 10): 120 calories; 1 gram protein; 26 grams carbohydrates; 22 grams sugar; 1 gram fat; no cholesterol; 32 milligrams sodium; 2 grams dietary fiber.EndText

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