Brandied Mustard

by Melissa Clark
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

Lightly sweet from the honey mustard and heady from orange zest and brandy, this unusual condiment is elegant enough to adorn your holiday table (if you don't give it all away, that is). It goes perfectly with any kind of roasted meat, fowl, or game. Yields about eight 4-oz. jars

To learn more, read the article:
Savory Gifts from the Kitchen
Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients whole-grain mustard oranges brandy more more
3 cups whole-grain mustard
3/4 cup honey mustard
1/4 cup brandy
1-1/2 tsp. finely grated orange zest

In a large bowl, combine all the ingredients and mix well. Divide among 8 clean 4-oz. glass jars.

Variations

For a spiced brandied mustard, stir in a pinch each of ground cloves, mace, and cinnamon. The subtle spice amounts nicely round out the mustard's other flavors.

photo: Scott Phillips
From Fine Cooking 96 , pp. web only
October 27, 2008

user reviews

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Star Star Star Star Star by kancook, 12/23/2010This has been a hit for 2 Christmases now, plus requests for it, in between. It's really good on every meat I've put it on (especially the leftover tenderloin beef on rye bread). This year I've made a double batch to give away.
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