Recipe: Cranberry Mostarda from Edible Bozeman Fall 2020

Featured in Edible Bozeman Digital Edition, Fall 2020, p. 38.
Creative Contributions: Writing, Recipe

“Mostardas are made with mustard seed and vinegar and give that delicious sweet-tart flavor that compliments everything from a cheese plate to Thanksgiving dinner. The mostarda does get stiff in the refrigerator, but will relax at room temperature. Be careful not to cook it too long or you’ll make marmalade (or hard candy!)”

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