Pear, Cranberry, and Blood Orange Mostarda

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Yield: Yield: Yields about 2 cups


Serve this punchy northern Italian condiment with roast pork, turkey, or game birds, or spread it on crostini with Robiola or Camembert cheese.


1 medium blood orange

2 sprigs fresh rosemary

1 fresh bay leaf or 1/2 dried

1 cup dry white wine

2 Tbs. mild honey, such as clover

1 Tbs. brown mustard seeds

1 Tbs. yellow mustard seeds

Kosher salt

2 medium firm-ripe pears (preferably Bosc), peeled, cored, and cut into 1/2-inch dice

1 cup fresh cranberries


Peel a 1×3 inch strip of zest from the orange. Trim off any white pith from the strip with a paring knife and put the zest in a 3 qt saucepan. Trim away the remaining orange peel and cut the segments free from the membranes, letting them fall into the saucepan. Squeeze the juice from the membranes into the saucepan.

Tie the rosemary and bay leaf into a cheesecloth bundle and add to the saucepan along with the wine, honey, mustard seeds and 1 tsp of salt. Bring to a boil over medium heat. Reduce the heat to maintain a simmer and cook until the honey dissolves and the flavors meld a bit, about 2 minutes.

Add the pears and cranberries and return to a gentle simmer over medium high heat. Cook, stirring occasionally, until the fruit is tender and the liquid is syrupy, 25 to 30 minutes. Remove from the heat, discard the herb bundle and zest and let cool. Serve at room temperature. It will keep in the refrigerator for 1 week.