I'm excited to be sharing this recipe as part of Cranberry Week - now in its third year! See all the tasty cranberry recipes being shared today below and follow #CranberryWeek on social media for more ideas all week long.
- Bourbon Cranberry Sauce from Cookaholic Wife
- Cranberry Apple Pie from The Redhead Baker
- Cranberry Almond Shortbread Tart from Karen's Kitchen Stories
- Cranberry Cheese Ball from A Kitchen Hoor's Adventures
- Cranberry Chipotle Glazed Baked Salmon from Palatable Pastime
- Cranberry Cream Cheese Spread from Our Good Life
- Cranberry Ice Cream from Kate's Recipe Box
- Cranberry Orange Bread from The Saucy Fig
- Cranberry-Orange Glazed Ham from Cooking For My Soul
- Cranberry Squares from Family Around the Kitchen
- Fall Pizza with Sausage and Squash from Caroline's Cooking
- Fresh Cranberry Orange Scones from A Joyfully Mad Kitchen
- Hot Spiced Cranberry Orange Cocktail from The Gingered Whisk
- Lamb Lollipops with Cranberry-Apple Mostarda from Culinary Adventures with Camilla
- Maple Honey Cranberry Sauce from Jolene's Recipe Journal
- Quinoa with Turkey, Brussels Sprouts & Cranberries from Books n' Cooks
- Real Cranberry Gummy Bears from Daily Dish Recipes
Lamb Lollipops with Cranberry-Apple Mostarda
This dish just requires a rack of lamb - or two - cooked however you like to cook yours. I had originally planned to do these on the grill on an annual Halloween camping trip, but D wasn't feeling well, so we postponed our departure and I ended up roasting them in the oven instead.
These were rubbed with a mixture of ground sumac, smoked paprika, and ground coriander. Then they were drizzled with olive oil and left to sit overnight.
After cooking to your desired doneness, let the rack stand for 10 minutes before slicing into lollipops! Serve with cranberry-apple mostarda.
Though a cognate for what comes out of a bright yellow squeeze bottle, this relish has very little in common with that Easter egg-colored condiment. Mostarda is a chunky agrodolce (sour-sweet) sauce made with whatever fruit you have on hand and is a delicious topping for everything from cheese to roasted meats. For #CranberryWeek, naturally, I added in some vinegar-soaked dried cranberries...
- 1 small onion, peeled and diced (approximately 1 C)
- 1 small apple, diced (approximately 1 C)
- 1 T crushed garlic
- 1/4 C dried cranberries soaked in vinegar for 15 minutes and drained (I used apple cider vinegar)
- 2 T raw organic honey
- 4 T vinegar (I used apple cider vinegar)
- 2 t water
- 1 t ground mustard
- 1 t yellow mustard seeds
- 1 t dill seeds
- 2 pinches sea salt flakes
In a large flat-bottom pan, soften the garlic and onion in a splash of olive oil. Once softened, add in the apples, dried cranberries, honey, vinegar, water, mustard seeds, and dill seeds. Whisk in the ground mustard until completely dissolved. Simmer for 50-60 minutes, until the onions are translucent and the sauce syrupy. To finish, season to taste with salt. This keeps in the fridge for two weeks or so.