The All New Ball Book Of Canning And Preserving: Over 200 of the Best Canned, Jammed, Pickled, and Preserved Recipes by Jarden Home Brands

Author:Jarden Home Brands [Brands, Jarden Home]
Language: eng
Format: epub, pdf
ISBN: 9780848747671
Publisher: Oxmoor House
Published: 2016-05-30T21:00:00+00:00

CRANBERRY MOSTARDA

MAKES ABOUT 4 (½-PT./250 ML) JARS

A Northern Italian condiment often made of dried fruit in a mustard syrup, today’s mostardas are being reinvented to use fresh ingredients, spices, and herbs.

¾ cup (175 mL) red wine

2 Tbsp. (30 mL) yellow mustard seeds

2 Tbsp. (30 mL) brown mustard seeds

2 (12-oz./350-g) packages fresh or frozen cranberries

1 cup (250 mL) sugar

¼ cup (60 mL) red wine vinegar (5% acidity)

2 tsp. (10 mL) salt

½ medium-size red onion, diced (6 oz./180 g)

2 Tbsp. (30 mL) Dijon mustard

½ tsp. (2 mL) freshly ground black pepper

1. Bring first 3 ingredients to a simmer in a small stainless steel or enameled saucepan over medium-high heat. Remove from heat and let stand 10 minutes or until seeds are slightly softened.

2. Bring cranberries and next 4 ingredients to a boil in a large stainless steel saucepan. Cook 10 minutes or until most of cranberry skins begin to split and mixture begins to thicken.

3. Stir in mustard seed mixture, Dijon mustard, and pepper. Reduce heat to medium-low, and simmer 15 minutes or until mixture begins to thicken.

4. Ladle hot mixture into a hot jar, leaving ¼-inch (.5-cm) headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Repeat until all jars are filled.

5. Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

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