Cranberry Mostarda

Unlike its sweeter cousin marmaletta, mostarda lends itself to a larger spectrum of savory foods and preparations. You can use this sweet-sour-spicy jam as a condiment for a richly flavored sandwich, or as a new version of cranberry sauce for the holidays. It would rock on a cheese board or even to enhance takeout foods that may be lacking—it’s especially nice on leftover cold meats. A classic Italian sauce using the most New England of ingredients, perfect for the winter months.

Makes about 3 cups

1 cup water
1 cup sugar
4 pints fresh cranberries
½ cup whisky
2 shallots, minced
¼ cup red wine vinegar or raspberry vinegar
¼ cup yellow mustard seeds
zest of 2 lemons
¼ cup olive oil

Combine water and sugar in a high-sided sauté pan or Dutch oven and bring to a boil. After 2 minutes of boiling, it will begin to crystalize and then about 2 minutes later it will start to turn a light caramel color. Once the caramel is completely brown, add the cranberries, carefully pouring them away from yourself so as not to burn yourself with the hot sugar.

Keep heat on high for 30 seconds. Turn the heat down to medium, add whisky and shallot and cook for 5 more minutes. Add vinegar and mustard seeds and cook for 5 minutes, stirring occasionally, on medium-low heat.

Reduce the heat to low and cook for another 2 minutes, until the mixture is jammy but not overly thick. Remove from the heat to stop the cooking and transfer mixture to a wide heat-proof container, such as a Pyrex. Once the mostarda cools to room temperature, stir in lemon zest and olive oil and stir until combined.

Transfer to a lidded jar and refrigerate; keeps about 2 weeks.

This recipe appeared in the Winter 2021 issue as part of a larger story on Preserving, Italian-Style.