Recipes Side Dishes Sauces Cranberry-Orange Mostarda

Cranberry-Orange Mostarda

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8

Chef Sarah Grueneberg’s introduction to classic Italian mostarda came in the best possible way—in Italy, while she was cooking at Mantua’s famed Dal Pescatore restaurant. She learned how to make apple mostarda, a piquant condiment that is said to aid in the digestion of heavy foods. Here, she updates the recipe for Thanksgiving, creating a vibrant alternative to classic cranberry sauce.


  • 1 bag (12 oz.) fresh or frozen cranberries
  • 1 cup sugar
  • 3/4 cup fresh orange juice
  • 1 Tbs. orange zest
  • 1 cup water
  • 2 bay leaves
  • 1/4 cup dry white wine
  • 1 Tbs. dry mustard, such as Colman’s
  • 1 tsp. fresh thyme leaves
  • Sea salt, to taste


In a colander, rinse the cranberries with cold water and sort through them, discarding any stems and soft berries.

In a saucepan over medium-high heat, combine the sugar, orange juice, orange zest, water and bay leaves and bring to a boil. Carefully stir in the cranberries and return the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the cranberries have softened and the mixture has reduced slightly, about 20 minutes. Remove the bay leaves and discard.

Pour the wine into a large bowl and whisk in the dry mustard, then stir in the cranberry mixture. Let cool completely. Stir in the thyme and season with salt. Makes about 3 cups.

Adapted from a recipe by Chef Sarah Grueneberg, Spiaggia, Chicago.