Yield: Yields about eight 4-oz. jars
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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This 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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?