Cranberry & Honey Ginger Mostarda

You can’t have Thanksgiving without cranberry sauce! Instead of that boring, jiggly canned stuff, we recommend this homemade version made using fresh cranberries, white wine, Herbs de Provence Infused Olive Oil, Honey Ginger Infused White Balsamic and baking spices. This delightful sauce can be made, from start to finish, in under 30 minutes.

Ingredients: 

1 tablespoon Herbs de Provence Infused Olive Oil 

2 cups fresh cranberries 

1/4 cup white wine

1 tablespoon mustard seeds 

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger 

1/8 teaspoon ground cloves 

1/2 cup granulated sugar 

1/4 cup Honey Ginger Infused White Balsamic  

1/4 cup water 

Instructions: 

Heat olive oil in a medium-large saucepan over medium-high heat. Once hot add cranberries and sauté for 2-3 minutes, or until the cranberries begin to burst. Deglaze the pan with white wine and simmer for 2-3 minutes, or until the wine reduces by half. 

Stir in mustard seeds, cinnamon, ginger, clove, sugar, balsamic and water, cover and continue to simmer (stirring occasionally) until cranberries have softened and sauce has thickened, 5-8 minutes. Remove from the heat and set aside to cool. Serve warm or refrigerate until ready to serve.