Chef Britt shows you how to take your cranberry sauce to the next level with this Charred Cranberry Mostarda! This simple recipe pairs well with turkey, chicken, or pork!
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Charred Cranberry Mostarda
Yield 10-12 servings
- 1 lb. fresh or frozen cranberries
- ½ cup red wine vinegar
- ½ cup cane sugar
- ½ teaspoon yellow mustard seed
- ⅓ C dried cranberries
- ½ teaspoon garam masala (or ½ teaspoon pumpkin spice)
- ½ Tablespoon orange zest
- 1 orange, juiced
- ½ Tablespoon Grannie’s Horseradish Mustard
Over a high heat flame, char the cranberries until the skins begin to blacken and burst open. You can do this with either a torch over a sheet pan or in a fry basket over high flame on a grill.
Combine all the remaining ingredients with the charred cranberries in a medium saucepan and bring to a boil over medium high heat. Reduce to a simmer and cook down until the cranberries are softened and burst open easily. This won’t take longer than ten minutes. Serve warm or cooled. This also makes a great condiment for leftover turkey sandwiches.
You might also enjoy: Leftover Turkey Sandwich