The mostarda—an Italian sweet-and-sour mustardy condiment—improves with age, so you can get ahead of the game and make this many days (or even weeks!) ahead. Then use it on all your roasted vegetables, or in place of cranberry sauce with Thanksgiving turkey. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.
Category: not set
Cuisine: not set
1 lemon
1 cup sugar
16 oz. fresh (or frozen thawed) cranberries
1 cup pitted prunes coarsely chopped
1 Tbsp. brandy or Armagnac
¾ tsp. kosher salt plus more
3 Tbsp. mustard powder
2 Tbsp. mustard seeds
1 Tbsp. red wine vinegar
1 cup extra-virgin olive oil, plus more for serving
3 lb. brussels sprouts
Freshly ground black pepper
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