makes 2 cups; adapted from Food & Wine magazine, November 2014
Soak the mustard seeds in the wine at room temperature overnight. (There's no reason why you can't soak the mustard seeds in the cranberry juice instead and add the wine the next day.)
In heavy-bottomed saucepan add the soaked mustard seeds and wine, sugar, vinegar, cranberry juice, and mustard powder and cook without stirring until the syrup coats the back of a spoon, approximately 25–30 minutes.
Remove from heat and add the dried cranberries and orange zest. Let cool then store in covered container in the refrigerator.