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.
Recipe information
Yield
8–10 servings
Ingredients
1
1
16
1
1
¾
3
2
1
1
3
Preparation
Step 1
Using a vegetable peeler, remove zest from lemon in 3"-long strips. Shave off any white pith and set zest aside. Cut any remaining white pith from lemon, then cut along sides of membranes to release segments onto a cutting board; remove seeds. Coarsely chop segments; place in a medium bowl. Pulse reserved lemon zest and sugar in a food processor until lemon zest is finely chopped, about 1 minute. Mix into lemon segments.
Step 2
Place cranberries and prunes in food processor (no need to wash out) and pulse until coarsely chopped; add to lemon mixture. Mix in brandy and ¾ tsp. salt. Transfer cranberry mixture to an airtight container, cover, and let sit at room temperature 12 hours. Mix mustard powder, mustard seeds, vinegar, and 1 Tbsp. oil into cranberry mixture.
Step 3
Place a rack in middle of oven; preheat oven to 450°. Toss brussels sprouts and ½ cup oil on a rimmed baking sheet; season with salt and pepper. Roast until browned and tender, 25–30 minutes.
Step 4
Add 1 cup mostarda to brussels sprouts and toss to combine. Transfer to a platter or large bowl; drizzle with oil.
Step 5
Do Ahead: Mostarda can be made up to 1 month ahead. Keep chilled.
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Reviews (7)
Back to TopHow does the sugar disolves? there is no boiling in this recipe so i got confused, would appreciate some feedback.
Anonymous
Boston, MA
12/25/2021
This was amazing ! The combination of the brussel sprouts and cranberry mostarda was so tast. The mostarda stands on its own as a condiment to serve with grilled meats and or cheese.
Pilar
Huntington Beach, Ca
12/21/2021
Pss...If you want more zip/heat, try black mustard seeds!raf
Berta Anne
LA, Ca.
12/21/2020
Hello, Mostarda could always be found in my Italian kitchen when I was, a lot, younger. I am so happy to see this recipe as no one wrote it out. This will be on my condiment tray forever. I do believe there might have been a little wine involved. Perhaps it was to drink as they worked, not sure. Thank You! I can now pass this to my family. I will need to look for 4 pretty jars, I still have my Great Grandmother's jar. As I am the oldest female in my generation I have much beautiful glassware. At this place in time I was not much looking forward to making a full dinner for Christmas, now I can not wait! As I live in a multi culture apart building I will share this with my neighbors as they share with me!raf Please stay Happy and Healthy!!!
Berta Anne
Fallbrook, Ca.
12/21/2020
I loved it When I first made the Mostarda IT was sooo spicy but it definitely mellowed out as it sat
Oceane
Lund canada
12/24/2019
Totally didn’t let the mostarda sit the whole 12 hours before eating, and it was still incredible on the roasted Brussels 😍 I just made sure to give the fruit a hand by smashing the mixture a bit with an avocado masher. Also, I only used about 24 oz. of brussels for me and my partner. So, there’s so much delicious mostarda left over. Think I might try it with some roasted asparagus next
Anonymous
Richmond, Virginia
12/6/2019