Cranberry-pear mostarda

Ingredients:

• 1 cup dried pears, chopped
• 2.5 tablespoons yellow mustard seeds
• 450 g cranberries, thaw if frozen
• 1.5 cups of sugar
• 0.5 cups dry vermouth
• 1 teaspoon mustard powder

Preparation:

1. Place the dried pears in a small heatproof bowl. Pour 0.5 cups of boiling water over them and let them sit until plump, 5-10 minutes.
2. In a dry medium saucepan over medium heat, toast the mustard seeds, stirring occasionally, until they darken (some may begin to pop), about 5 minutes. Add all but 1 cup of the cranberries, along with the sugar, vermouth, a pinch of salt, and the pears with their liquid. Bring to a simmer and cook, stirring occasionally, until the cranberries pop and the sauce thickens, 15-20 minutes.
3. Stir in the remaining 1 cup cranberries and 1/2 cup water; simmer until the cranberries are soft, 3 to 4 minutes. Transfer to a bowl and refrigerate until chilled, about 2 hours.
4. Mix mustard powder with 1 teaspoon of cold water to form a paste. Stir it into the cranberry sauce. Refrigerate for at least 2 hours and store for up to 1 week.