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Sabrina Russo
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Appetizer

Ingredients
  

For Cranberry Pear Mostarda

  • ½ C dry white wine such as Napa Cellars Chardonnay
  • ½ C sugar
  • 1-3 inch strip of orange zest*
  • 1 inch fresh ginger peeled and sliced
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 T yellow mustard seeds
  • 1 tsp dry mustard
  • 1 pinch salt
  • 1 pear firm yet ripe, peeled and cut into ½ inch pieces
  • 12 oz fresh cranberries

For Citrus Marinated Olives

  • 2 C mixed brined olives, strained
  • ½ C extra virgin olive oil
  • 2 bay leaves
  • 2 cloves garlic whole, peeled
  • Strips of zest from half a lemon*
  • Strips of zest from half an orange*

Other Cheese Board Ingredients

  • Castello cheeses such as Danish Blue and Creamy Havarti
  • Lesley Stowe Raincoast crackers such as cranberry hazelnut
  • Folie a Deux wine such as Cabernet Sauvignon
  • Cured meat such as prosciutto di parma and soppressata
  • Fresh and dried fruits such as grapes, pears and apricots
  • Nuts such as walnuts

Instructions
 

  • For the mostarda, combine wine and sugar in a medium sized pot. Wrap zest, ginger, cinnamon and cloves in a cheesecloth and add to pot. Stir in mustard seeds and dry mustard. Bring mixture to a boil, stirring occasionally. Reduce heat to medium and stir in pear and cranberries. Simmer for about 10-15 minutes or until fruit is softened and juices have thickened. Remove from pot and cool to room temperature. Discard cheesecloth and its contents. Refrigerate until ready to use.
  • For the olives, warm oil in a small pot with bay leaves, garlic and zests until mixture comes to a light simmer. Transfer to a bowl and stir in olives. Cool to room temperature and refrigerate. Remove from fridge 1-2 hours before serving so olive oil is not solidified.
  • For the cheeseboard, arrange cheeses, meats, fruits and nuts in clusters around the board. Place mostarda and olives in bowls and add to board. Serve with wine. Enjoy.

Notes

Strips of lemon and orange zest used in above recipes refer to wide (~1 inch thick) strips made by using a vegetable peeler.