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.