Mostarda is a sweet and spicy condiment, similar to chutney, made from fruits flavored with mustard seeds. The tiny seeds add a tangy pop of flavor. For the famous mostarda di Cremona, a variety of fruits such as clementines, cherries, and figs are preserved in a clear syrup. One fruit I have never seen used in Italy is cranberries, which, with their sweet-tartness, seem to be an ideal choice. If they even exist there, they are certainly not very common. With that in mind, I came up with this Italo-American mostarda made with cranberries and dried figs. It’s wonderful at the holiday season with roast turkey, pork, or other meats. Or serve it with fresh goat cheese or some salami for an appetizer. It’s the perfect dressing for those day-after Thanksgiving turkey sandwiches. Packed into a pretty jar, it makes a nice gift.

Cranberry-Fig Mostarda is a flavorful and versatile condiment that combines the tartness of cranberries, the sweetness of dried figs, and a hint of mustard. This delicious preserve adds a burst of tangy and sweet flavors to your meals, making it an excellent accompaniment to both savory and sweet dishes. The combination of cranberries and figs creates a delightful balance of flavors, while the addition of mustard seeds and mustard paste adds a subtle spicy kick.

With its vibrant color and rich taste, Cranberry-Fig Mostarda is not only a delicious condiment but also a visually appealing addition to your table. Whether served alongside roasted meats, spread on sandwiches, or paired with cheese and charcuterie, this mostarda is sure to elevate your culinary creations.

Making Cranberry-Fig Mostarda is relatively simple, requiring just a few ingredients and a little bit of cooking time. The cranberries and dried figs are cooked with sugar and orange juice until the cranberries burst, releasing their juices and creating a luscious texture. Mustard seeds and mustard paste are then added to enhance the flavor profile and provide a subtle hint of heat. After cooling and refrigerating for 24 hours, the mostarda is ready to be enjoyed.

Prepare a batch of Cranberry-Fig Mostarda to have on hand during the holiday season or any time you want to add a touch of sweetness and tang to your meals. Its versatility and delicious taste make it a wonderful homemade condiment that will impress your family and guests alike.

Makes about 3½ cups

INGREDIENTS

• 1 (12-ounce) bag cranberries, rinsed
• 7 ounces dried figs, stems removed and cut into ¼-inch pieces
• 1½ cups sugar
• ¼ cup orange juice
• 2 teaspoons yellow mustard seeds
• 1 tablespoon dry mustard, mixed with 1 tablespoon water

INSTRUCTIONS

1. Combine the cranberries, figs, sugar, and orange juice in a large saucepan.
2. Bring the mixture to a simmer, cover the saucepan, and cook for 10 minutes, stirring occasionally, until the cranberries pop.
3. Add the mustard seeds and mustard paste to the saucepan, and stir well.
4. Cook the mixture for an additional 5 minutes.
5. Let the mostarda cool.
6. Scrape the mostarda into an airtight container, cover it, and refrigerate for 24 hours before serving.
7. The mostarda can be refrigerated for at least 2 weeks.

Enjoy your homemade Mostarda, a delightful cranberry and fig condiment with a touch of mustard, perfect for enhancing the flavors of various dishes.