It must be the colors of the leaves out my kitchen window, or the pile of pears on my counter, but I figured that today was the day to make a batch of pear and cranberry mostarda for the winter pork roasts and broiled chicken breasts that will be coming along when there's a real snap in the air. Besides, I have a cold and need something strongly scented to get to my sense of smell. It seems non-existent right now. I've lined up most of the ingredients on the shelf and have pulled out my canning equipment, so let's get to it!
Pear - Cranberry Mostarda - printer friendly
The spices are so crisp and homey ... mustard seed, ginger, cloves, black pepper, lemon peel, and salt.
Peel, core, and do a coarse chop on your pears. This is the biggest pain in the neck with this recipe. Others may look at peeling apples, pears, potatoes, etc as therapy. Not me... I need a prep guy in my kitchen and unfortunately, Silent Bob was nowhere to be seen this afternoon. He was 'out woodin' in the back forty ... damn! So... I persevered and did the peel and dice on my own. Applause, please...
Throw the pears into the softened cranberries and watch it from here on in ... don't make mushy pears. keep a bit of a bite in the pears, as they will finish in the hot water canning bath. I also thicken the sauce a bit with a cornstarch and water slurry. That goes in just at the last minute and bubbles a bit before putting the mostarda up in the jars.
And there you have it! Listen for the satisfying 'pop' of a successful seal after you place the jars in a ten minute water bath and you will have a spicy yum treat in the dead of winter ... that's all. TTFN!