I am not an intellectual. An intellectual is someone who looks at a sausage and thinks of Picasso, whereas I just say 'pass the mustard'.

Cranberry-Pear Mostarda

½ cup dry white wine 
½ cup sugar
1 Bosc pear, peeled, cored, cut into ½-inch pieces
12 ounces fresh or frozen cranberries, thawed, divided
1 tablespoon mustard seeds
1 teaspoon dry mustard
Pinch of cayenne pepper
Kosher salt, freshly ground pepper

Cook wine and sugar in a medium saucepan over medium-high heat, stirring occasionally, until mixture boils, about 4 minutes. 

Add pear and half of the cranberries and cook, stirring frequently, until cranberries have burst and pears begin to soften, 5–8 minutes. 

Stir in remaining cranberries and bring to a boil.

Remove pan from heat and stir in mustard seeds, dry mustard, and cayenne; season with salt and pepper. 

Let sit, uncovered, at room temperature until cool (flavor will develop as it sits). 

Transfer to a medium serving bowl and serve at room temperature.

Do Ahead: Mostarda can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.

You can't serve up hearts like cherries jubilee

 Cherry Almond Refrigerator Cookies

½ cup sliced almonds

1 cup butter, room temperature

1 cup sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon almond extract

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup chopped maraschino cherries

Finely chop the almonds in a food processor; set aside. 

In a large mixer bowl, beat the butter, sugar, and brown sugar on medium until light. 

Add the egg and almond extract and beat again until combined. 

With the mixer running on low, add the flour, baking powder, and salt. 

Add the chopped almonds and cherries and stir with a spatula to combine.

Divide the dough into two halves; shape each half of dough into an 8-inch log. 

Wrap each dough log in plastic wrap and refrigerate for at least 2 hours.

Preheat the oven to 375 degrees. Line two baking sheets with silicone baking mats.

Slice the dough into ¼” slices and place on the prepared baking sheets. 

Bake for 8-10 minutes, until lightly browned along the edges. 

Allow to cool on the baking sheets for several minutes before removing to a wire rack to cool completely.