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RECIPE
8 INGREDIENTS5 STEPS1HR

Apple Cranberry Mostarda

4.0
3 Ratings

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Chef Marc Murphy

Owner and Executive Chef of Benchmarc Restaurants by Marc Murphy and Benchmarc Events by Marc Murphy
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Mostarda is similar to chutney, it's an Italian fruit and mustard condiment that I serve with my roasted pork tenderloin. You can also find the recipe of the roasted pork tenderloin in the app. Store left-over mostarda in the fridge.
1HR
Total Time

Chef Marc Murphy

Owner and Executive Chef of Benchmarc Restaurants by Marc Murphy and Benchmarc Events by Marc Murphy
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
4 cups
Dried Cranberries
4 cups
Water
2 cups
Rice Vinegar
1/2 cup
Shallots
1 cup
Whole Grain Mustard

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Nutrition Per Serving

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CALORIES
337
FAT
0.7 g
PROTEIN
0.6 g
CARBS
81.1 g

Cooking Instructions

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Step 1
Soak the Dried Cranberries (1 quart) in Water (1 quart) and Rice Vinegar (1 pint) until they are soft; roughly 20-30 minutes.
Step 2
Peel and dice the Green Apple (1 pint) and add to soaking berries.
Step 3
Reduce the liquid to half. While reducing, dice the Shallot (1/2 cup) and zest the Lemon (1).
Step 4
Add Whole Grain Mustard (1 cup), Granulated Sugar (1 cup), lemon zest, and diced shallots. Reduce for a few more minutes.
Step 5
Serve with roasted pork tenderloin and enjoy!

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Nutrition Per Serving
Calories
337
% Daily Value*
Fat
0.7 g
1%
Saturated Fat
0.1 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
81.1 g
29%
Fiber
4.5 g
16%
Sugars
72.4 g
--
Protein
0.6 g
1%
Sodium
507.1 mg
22%
Vitamin D
--
--
Calcium
25.7 mg
2%
Iron
0.4 mg
2%
Potassium
78.0 mg
2%
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