Mostarda

• 1 tablespoon butter
• ½ shallot, minced
• 1 clove garlic</

In a saucepan, add the butter, shallot, and garlic; cook gently over a low heat for 5 minutes. Add the wine, sherry, and mustard seeds.

Simmer the sauce for 10 minutes.

Add the cayenne and sugar; cook another 5 minutes. Add the apples and cranberries and cook, covered, for 40 minutes, until it thickens to a cranberry sauce–like consistency.