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About the Recipe: This flavorful tart cranberry condiment has a delightful flavor that compliments meats, vegetables, or can even be used as a spread for sandwiches. We served it along with our roasted Brussels’ sprouts
Recipe by: Chef Sarah Grueneberg
She discovered this classic Italian mostarda while she was cooking at Mantua’s Dal Pescatore restaurant in Italy. She learned to make apple mostarda, a condiment that is believed to aid digestion of heavy foods. Chef Sarah updated the recipe using cranberries, which is perfect to make for Thanksgiving.
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Cook’s Note: I used only 1/2 cup orange juice and frozen fresh cranberries when I made this recipe.