A Cranberry Fig Mostarda recipe to complement a traditional Thanksgiving menu.
Soup, roast turkey, stuffing, gravy, brussels sprouts and mashed potatoes. It all sounds like the typical American holiday meal, but I can't resist adding an Italian accent to the dishes I'll be making.
My mushroom soup is accented with Marsala (the recipe is in my book
Cranberry Fig Mostarda
Makes about 3-1/2 cups
12 ounce bag of cranberries, rinsed
7 ounces dried figs, stems removed, cut into 1/4-inch pieces
1-1/2 cups sugar
1/4 cup orange juice
2 teaspoons yellow mustard seeds
1 tablespoon dry mustard mixed with 1 tablespoon water
Combine cranberries, figs, sugar, and orange juice in a saucepan. Bring to simmer. Cover and cook 10 minutes or until the cranberries pop, stirring occasionally.
Add the mustard seeds and mustard paste. Stir in well. Cook 5 minutes more. Let cool. Scrape into an airtight container. Cover and refrigerate 24 hours before serving. This keeps well for at least 2 weeks.