Cranberry - Apple Mostarda

Yields: 12 - 4oz Jars

3 tablespoons yellow mustard seeds
1 small cinnamon stick
1 bay leaf
One 1/2-inch slice of fresh ginger
Small pinch of ground clove
1 1/2 cup sugar
1 3/4 cup Champagne vinegar
3/4 cup pure cranberry juice
2 tablespoons dijon mustard
1 1/2 cup dried cranberries
2 cups fresh cranberries
1 cup diced Granny Smith apples
1 teaspoon finely grated orange zest
Salt & Pepper to taste 



In a saucepan, whisk the mustard seeds, sugar, vinegar, cranberry juice and Dijon mustard and bring to a boil. Add the cinnamon, ginger and bay leaf and cook over moderate heat, without stirring, until the syrup coats the back of a spoon, 25 minutes. Discard the cinnamon, ginger and bay leaf. Stir in the cranberries and orange zest and let the mostarda cool completely. Season with salt and pepper, serve; stir in water by the tablespoon if it seems too thick.