Cranberries Aren’t Just For Thanksgiving

This time of year, when fresh cranberries are in the grocery store, I always buy extras and put them in my freezer. That’s because there’s so many ways to use fresh cranberries, all winter long.

I cook and bake with cranberries in many different ways and love them as a sauce, a relish, in breads and cookies, cakes and pies.

I’ve found that turning cranberries into “cranberry sauce“ is like having a blank canvas. It’s easy to make and lends itself to so many variations with just about any other flavor ingredient you can think of.

The first sauce that I created on my own was a “cranberry chutney” and it’s still one of my favorites. I wanted to make a version of cranberry sauce that was more like a preserve with lots of fruit and layers of flavor. I called it chutney because I like the alliteration of cranberry chutney and to me, chutney is synonymous with big chunks of fruit even if it’s s not an authentic chutney. I make it for Thanksgiving and I make it for topping oatmeal all winter long. It is also a great condiment for roast pork.

Over the years, this recipe became one of my signature dishes, and I have taken it to many a holiday celebration. I always include a pretty bowl and give it to the hostess as my contribution to dinner and their hostess gift.

This brand-new Cranberry Mostarda is a variation on my Cranberry Chutney and one that is made for cheese and charcuterie but can do double duty on any holiday.

I’ve always loved the idea of mustard and fruit, but had never made a cooked version until this year. Mostarda di Frutta is Italian for spicy mustard and fruit preserves. It is often made with candied fruit and mustard oil, but has become synonymous with a spicy sweet tangy condiment and can be served with everything from meats to cheese.

There are lots of recipes, and numerous ways to prepare an Italian Mostarda di Frutta. Some have glistening fruits that look candied, and a lot of them are a collection of small chunks of fruit in a spicy-sweet syrup. Occasionally, you find a recipe for one that is more like jam, and these are the recipes that I gravitate towards.

I love using cranberries because the high amount of pectin in cranberries makes the final condiment more jam-like in the sense that everything is stuck together. I am using the term Mostarda loosely because it has all of the identifying ingredients including whole mustard seeds, fruit, and vinegar, but this is a decidedly American version.

It comes together very quickly and only needs 10-15 minutes to cook down but takes several hours to completely cool before you can serve it. This recipe will make a little more than 2 cups and I used one 12-ounce bag of fresh cranberries. It can be easily doubled if you want to keep a jar and give one away—and once you taste it, you probably will!

If you want to make this as a homemade holiday gift, I would suggest buying smaller jars and gifting it with a nice condiment spoon, cheese knife or pretty bowl.

Fresh Cranberry Mostarda

This is your new multi-purpose condiment! Mostarda is a spicy, tangy, sweet condiment from Northern Italy and making it with fresh cranberries is both simple and spectacular! Tart cranberries, dried cherries and crystallized ginger contribute tang, a little sweetness and a little spice. Whole mustard seeds, nutmeg, clove and cinnamon fill out the spice and the lemon juice, balsamic vinegar provide more tang! Good port rounds everything out and brings all the fall flavors together in a cranberry condiment that is tailor-made for a cheese board but will be a hit served with any holiday meal, and the next day on a leftover sandwich.

Makes about 2 cups

1 12-ounce bag of cranberries, washed and cleaned

Juice and zest of a lemon, about 2 tablespoons

1 tablespoon balsamic vinegar

1/2 cup good Port

½ cup filtered water

1/2 cup white sugar

1/2 cup crystallized ginger, cut into slivers

1/2 cup dried (unsweetened) cherries

1 tablespoon whole mustard seeds

¼ scant teaspoon nutmeg

¼ scant teaspoon clove

1 cinnamon stick

Pinch of salt, about 1/8 teaspoon

½ teaspoon dry mustard powder, optional

1. In a large, heavy bottomed pot, add the cranberries, juice and zest of a lemon, balsamic vinegar, Port, filtered water, sugar, ginger, cherries, mustard seeds, and spices. Bring to a simmer, stirring occasionally. Reduce the heat to low and put the lid on the pot.

2. Cook until the cranberries start to pop, stirring occasionally, about 10-15 minutes. Taste and adjust seasonings if necessary. If using the optional dry mustard powder, add it now.

3. Cool in the pot, and store in a glass jar in the refrigerator for up to a week.

4. Serve with cheese, charcuterie, the Thanksgiving meal, and slather on your favorite sandwich.