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Good Earth Pomegranate Burst Tea Infused Mostarda: Yum!

By on December 11, 2013

Little Put Up Jobs for Holiday Gifts: Gifts from the Kitchen

Every year, I make something from my kitchen as gifts for my friends, those who come here, and those to whom I go to visit. This year, the Good Earth tea people told me about using their Pomegranate Burst tea in a classic Italian Mostarda. What a good idea.GE 2013 3D POMEGRANATE LEFT (1) 1

Mostarda is an Italian condiment made up of jewel-like fruits put up in a bracing mustard infused syrup. Now let me tell you, this is yummy.

And this one is particularly beautiful with the addition of All-American cranberries.

Christmas dinner at my house will likely be a pork loin rubbed with cracked pepper and roasted, then served with a ribbon of this gorgeous mostarda down the middle. Now that’s a celebration. Merry Christmas.apple cranberry mostarda on a pork loin yellow plate

A quick trip to Target to buy Ball jars and some adorable napkins and containers for these little put up jobs and it was all done in a quick couple of hours work.  Yes!

I boiled the jars in a skillet on the stove, then put the jam into the jars while it was still hot.  Sealed the tops of the jars.  You can tell the seal is good because once they cool, the jar lids will “pop”.

Recommend to your recipients that they keep these little jewels in the refrigerator.  The belt and suspenders attitude to food safety.

Pomegranate Burst™ Mostarda

makes 12 4-ounce jarsmostarda 045

3 apples, Granny Smiths, Galas or Empires, chopped
1 cup cranberries
1 cup dried pineapple bits
1 cup dried mango, chopped
2 tea bags Good Earth Pomegranate Burst Tea
4 cups sugar
1 cup honey
2 shallots, minced
4 teaspoons yellow mustard seedsmostarda 002 a in jars
4 teaspoons powdered mustard
1 cup white wine vinegar
1 cup water

Chop up the apples to a small dice with skin on
Combine the apples with all of the other ingredients in a medium heavy saucepan
Bring to a simmer until apples are translucent, about 10 minutes
Squeeze out the tea bag and discard
Put up in hot, sterilized 4-ounce mason jars
Store in the refrigerator
Serve chilled or at room temperature as a meat condiment

mostarda 006 gift wrapped in ho ho napkins

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”