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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.