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


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

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


Neno

I can be reached by phone or text 8am-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

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cranberry-Orange Mostarda

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Cranberry-Orange Mostarda Empty Cranberry-Orange Mostarda

    Post by Lobo Thu Jan 21, 2016 1:52 am

    Cranberry-Orange Mostarda Img65l
    Cranberry-Orange Mostarda
    Cranberry-Orange Mostarda Rating

    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.






    • 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


      Current date/time is Tue Mar 28, 2023 8:27 am