Soak mustard seeds in mead/cider at room temp overnight. In a heavy-bottom saucepan, combine the soaked mustard seeds and mead/cider with sherry vinegar and cane sugar. Cut the orange in half and place it in the center of the cheesecloth with the star anise, cardamom and ginger. Tie the 4 corners together with the string to form a sachet, and leave 1 end of the string at least 12–18 inches long. Add the sachet to the pan and tie the long string to the pan’s handle (for easy recovery later).

Add the mustard powder to the pan and gently swirl the pan’s ingredients to begin combining them. Heat the mixture—without stirring—over medium heat until it begins to bubble. Once it starts to bubble in the center, lower the heat slightly. Carefully stir in the blueberries. Allow the fruit to burst in the hot mixture and stir. Allow the mixture to reduce over heat till it reaches your desired thickness. Remove from heat. When the mixture is cool enough to handle, carefully remove the sachet and squeeze to release the orange juice. Mix and allow to cool to room temperature before serving or storing covered in the fridge. (Chilling the mostarda will thicken it. If it’s thicker than you’d prefer, stir in a little more cider/mead.) Chop fresh mint and sprinkle over the blueberry mostarda just before serving.

This is perfect for a salad, accompaniment on a charcuterie board, or a condiment on a sandwich.