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1
Put the dried fruit and apple in a small heavy saucepan with the bay leaf and 1 1/2 cups of water. Bring to a boil, then reduce the heat. Let it simmer for about 10 minutes, stirring occasionally. Cover and let cool. Put in a lidded container and refrigerate overnight.
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2
The next day - or 2 or 3 days later, if that's more convenient - put the fruit into a small, non-reactive heavy saucepan. Turn the heat on to medium low.
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3
Mix the mustard with the wine and vinegar. Add to the saucepan and bring to a boil, stirring frequently. Simmer for at least 10 minutes, stirring occasionally. Taste and add more vinegar or mustard, or both, if you like. You could even add some sugar or maple syrup now, too, but if the cranberries and cherries you used were pre-sweetened, as all I've ever seen seem to be, that should not be necessary.
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4
This will taste better after resting a day or two, and even better in a week. Add the chopped fresh cranberries and the salt the day (or evening) before you plan to serve the mostarda. Refrigerate in a covered container. Give the mostarda a good stir 3-4 hours before serving, and then shortly before putting it into your prettiest serving dish.
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5
I do hope that you enjoy ithis. Yours affectionately, AntoniaJames. ;o)
