Pear, Cranberry & Blood Orange Mostarda By Chef Deepak
2Min to read 0 View

A Classic Northern Italian Condiment

Yield: About 2 cups
Serving Suggestion: Serve with crostini, Robiola cheese, aged cheeses, or charcuterie boards.

Homemade pear jam in a jar and fresh pears on a wooden background
Pears in wine. Traditional dessert pears stewed in red wine on black background. Pears on orange fruit slices.
A jar of pear and cranberry mostarda with slices of pear, cranberries, and small yellow fruit on a wooden table, accompanied by a wooden spoon.
Homemade pear and cranberry mostarda in a jar, perfect for pairing with crostini and cheeses.
Glass jar with freshly maked orange jam. Selective focus. Shallow depth of field.
Italian artisan mustard with figs mandarin grapes cherries slices peaches and secret juice

Ingredients

For the Mostarda

  • 1 medium blood orange
  • 2 sprigs fresh rosemary
  • 1 fresh bay leaf (or ½ dried bay leaf)
  • 1 cup dry white wine
  • 2 tablespoons mild honey (such as clover)
  • 1 tablespoon brown mustard seeds
  • 1 tablespoon yellow mustard seeds
  • Kosher salt, to taste
  • 2 medium firm-ripe pears (preferably Bosc), peeled, cored, and cut into ½-inch dice
  • 1 cup fresh cranberries

For the Crostini

  • 16 baguette slices (½-inch thick)
  • 2 cloves garlic, halved
  • 2–3 tablespoons extra-virgin olive oil
  • Kosher salt

Method

Preparing the Mostarda

  1. Prepare the Citrus Base
    Peel a 1 x 3-inch strip of zest from the blood orange. Trim away the white pith from the strip.
    Squeeze the juice from the orange into a 3-quart saucepan. Remove remaining peel and segment the fruit, allowing the membranes and juices to fall into the saucepan.
  2. Infuse the Aromatics
    Tie the rosemary and bay leaf in cheesecloth. Add to the saucepan along with white wine, honey, mustard seeds, and 1 teaspoon kosher salt.
    Bring to a boil over medium heat. Reduce to a gentle simmer and cook for about 2 minutes, allowing the honey to dissolve and flavors to infuse.
  3. Cook the Fruit
    Add diced pears and cranberries. Return to a gentle boil, then reduce heat and simmer, stirring occasionally, until the fruit is tender and the liquid becomes syrupy, about 25–30 minutes.
  4. Finish
    Remove the herb bundle and zest strip. Cool to room temperature.
    Store refrigerated in an airtight container for up to 1 week.

Preparing the Crostini

  1. Preheat broiler and position rack 6 inches from heat.
  2. Rub one side of each baguette slice with garlic.
  3. Arrange slices garlic-side up on a foil-lined baking sheet.
  4. Brush with olive oil and season lightly with salt.
  5. Broil until golden brown, about 1–2 minutes. Flip and broil 1 minute more.

Serve crostini topped generously with the pear-cranberry mostarda.

Nutrition Information

Pear, Cranberry & Blood Orange Mostarda

(Per 2 tablespoon serving – approx. 16 servings)

  • Calories: 45 kcal
  • Protein: 0 g
  • Carbohydrates: 11 g
  • Sugars: 8 g
  • Total Fat: 0 g
  • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 70 mg
  • Fiber: 1 g

Crostini

(Per 2 slices)

  • Calories: 160 kcal
  • Protein: 4 g
  • Carbohydrates: 24 g
  • Total Fat: 6 g
  • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 190 mg
  • Fiber: 1 g

Chef’s Notes

  • Bosc pears hold their structure best during cooking.
  • The mustard seeds add subtle heat without overpowering sweetness.
  • This mostarda pairs exceptionally well with soft cheeses like Robiola, Brie, or fresh goat cheese.
  • For a spicier version, add a pinch of crushed red pepper flakes.
ITALIAN FLAVOURS Top Chefs Investment Insights Top Chefs Kitchen and Wellness Top Chefs Recipe