Cranberry Mostarda

• 2 1/2 tablespoons yellow mustard seeds
• 3/4 cup dry white wine
• 1 small cinnamon stick
• One 1/2-inch slice of fresh ginger
• 5 whole cloves
• 1 1/2 cups sugar
• 1 cup Champagne vinegar
• 3/4 cup pure cranberry juice
• 1 tablespoon mustard powder
• 2 cups dried cranberries (1/2 pound)
• 1 teaspoon finely grated orange zest
• Salt

1. In a small bowl, soak the mustard seeds in the wine at room temperature overnight.
2. Wrap the cinnamon stick, ginger and cloves in a piece of cheesecloth and tie closed.
3. In a saucepan, whisk the mustard seeds, wine, sugar, vinegar, cranberry juice and mustard powder and bring to a boil.
4. Add the spice bundle and cook over moderate heat, without stirring, until the syrup coats the back of a spoon, 25 minutes.
5. Discard the spice bundle.
6. Stir in the cranberries and orange zest and let the mostarda cool completely.
7. Season with salt and serve; stir in water by the tablespoon if it seems too thick.

yellow mustard seeds, white wine, cinnamon, ginger, cloves, sugar, vinegar, cranberry juice, mustard powder, cranberries, orange zest, salt

Taken from www.foodandwine.com/recipes/cranberry-mostarda (may not work)