Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Cranberry-Orange Mostarda

Share

Lobo
Moderator
Moderator

Posts : 19809
Thanked : 947
Join date : 2013-01-12

Cranberry-Orange Mostarda

Post by Lobo on Thu 21 Jan 2016, 12:52 am


Cranberry-Orange Mostarda


Read Reviews

Write a Review
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.



  • Printer Friendly Version






  • 278

Ingredients:


  • 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

Directions:

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.

Related Tips


  • All About Cranberries

    Current date/time is Sun 22 Jan 2017, 10:20 pm