Spices/Sauces/Condiments

Creole Seasoning Mix

2 tablespoons plus 1-1/2 teaspoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon pepper

Combine all ingredients. Store in an airtight container. Use to season chicken, seafood, steaks or vegetables. Makes about 1/2 cup.

Curry Seasoning Mix

3/4 cup salt
2 teaspoons onion powder
2 teaspoons curry powder
2 teaspoons ground mustard
2 teaspoons ground turmeric
2 teaspoons paprika
1-1/2 teaspoons garlic powder
1 teaspoon sugar
1 teaspoon dried thyme

In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months. Makes about 1 cup.

Caribbean Spice Rub

2 tablespoons ground allspice
1 tablespoon ground ginger
1 tablespoon dried thyme, crushed
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper

Combine all ingredients. Store in an airtight container. Makes 1/3 cup

Blackening Spice

1/4 cup paprika
1/4 cup Old Bay seasoning
2 tablespoons ground red pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

Stir together all ingredients. Store in an airtight container up to 3 months. Makes 3/4 cup

Chinese Five Spice

2 tablespoons aniseed
2 tablespoons fennel seed
2 tablespoons ground cinnamon
2 tablespoons whole cloves
2 tablespoons whole peppercorns

In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months. Makes about 1/2 cup.

Greek Seasoning

1-1/2 teaspoons dried oregano
1 teaspoon dried mint
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried minced onion
1/4 teaspoon dried minced garlic

In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 6 months. Makes 2 tablespoons.

Pepper-Garlic Spice Rub

2 tablespoons freshly ground black pepper
1 tablespoon Hungarian sweet paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon dark brown sugar
2 teaspoons ground cumin
2 teaspoons chopped fresh sage
1 1/2 teaspoons dry mustard
1 teaspoon ground coriander
1 teaspoon ground red pepper

Combine all ingredients. Makes about 1/2 cup.

Southwestern Spice Blend

1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons pepper
1/2 teaspoon unsweetened cocoa

Combine all ingredients. Store in airtight container. Use as a meat or poultry rub or to flavor chili and soups. Makes 1/4 cup.

Dry Jerk Spice Rub

1 tablespoon dried parsley
1 tablespoon dried onion flakes
2 to 3 teaspoons ground red pepper
2 teaspoons garlic powder
2 teaspoons ground thyme
2 teaspoons brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon grated fresh nutmeg
1 teaspoon crushed red pepper
1 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground star anise
1/4 teaspoon ground cinnamon

Combine all ingredients in a bowl, stirring well. Store in an airtight container up to 4 weeks. Makes about 1/2 cup.

Salt Substitute

5 teaspoons onion powder
3 teaspoons garlic powder
3 teaspoons ground mustard
3 teaspoons paprika
1/2 teaspoon celery seed
1/2 teaspoon white pepper

In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months. Use to season meats or vegetables. Makes about 1/4 cup.

Cajun Seasoning

2 tablespoons paprika
1 tablespoon salt
1 tablespoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground red pepper
1 teaspoon dried oregano
1 teaspoon dried thyme

Combine all ingredients. Store in an airtight container for up to 6 weeks. Makes about 1/3 cup

Italian Seasoning

3 tablespoons each dried basil
3 tablespoons oregano
3 tablespoons parsley flakes
1 tablespoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

Place all the ingredients, in batches if necessary, in a spice grinder or small bowl. Grind or crush with the back of a spoon until mixture becomes a coarse powder. Store in an airtight container for up to 6 months. Makes 7 tablespoons.

Pickling Spice

2 tablespoons mustard seed
1 tablespoon whole allspice
2 teaspoons coriander seeds
2 whole cloves
1 teaspoon ground ginger
1 teaspoon dried red pepper flakes
1 bay leaf, crumbled
1 cinnamon stick (2 inches)

Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes. Makes 1/3 cup.

Almond Paste

1-1/2 cups blanched almonds
1-1/2 cups confectioners' sugar
1 egg white
1-1/2 teaspoons almond extract
1/4 teaspoon salt

Place almonds in a food processor; cover and process until smooth. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth.

Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months. Makes 1-1/2 cups.

Ras el Hanout

2 1/2 teaspoons kosher salt
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground red pepper
1 teaspoon ground allspice
1 teaspoon saffron threads, crushed
1/2 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg

Combine all ingredients in a small bowl. Store in an airtight container for up to 1 month. Makes 1/4 cup

Mango Salsa

3 cups cubed peeled ripe mango
1 cup chopped green onions
1/2 cup chopped fresh cilantro
1/3 cup fresh lime juice
3 tablespoons finely chopped seeded jalapeno pepper (about 2 peppers)
1 teaspoon sugar
1/2 teaspoon salt

Combine all ingredients in a bowl; toss well. Cover and chill. Makes 6 servings

Blueberry-Chipotle Chutney

4 cups fresh blueberries
1 cup finely chopped Granny Smith apple
1/2 cup white wine vinegar
1/3 cup sugar
1/3 cup honey
3 tablespoons grated orange rind
1 tablespoon mustard seeds
2 tablespoons chopped canned chipotle chiles in adobo sauce (about 2 chiles)
1/2 teaspoon salt
1/2 teaspoon ground ginger

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until thick, stirring frequently. Cool; pour into airtight containers. Makes 4 cups

Orange Rhubarb Spread

4 cups diced fresh or frozen rhubarb
2 cups water
1 can (6 ounces) frozen orange juice concentrate, thawed
1 package (1-3/4 ounces) powdered fruit pectin
4 cups sugar

In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until rhubarb is tender. Drain and reserve cooking liquid. Cool rhubarb and liquid to room temperature.

Place the rhubarb in a blender; cover and process until pureed. Transfer to a 4-cup measuring cup; add enough reserved cooking liquid to measure 2-1/3 cups. Return to the saucepan.

Add orange juice concentrate and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil; boil and stir for 1 minute. Remove from the heat; skim off foam.

Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Makes 5 half-pints.

Barbecue Seasoning

1/4 cup beef bouillon granules
1/4 cup chili powder
1/4 cup paprika
1 tablespoon sugar
1 tablespoon garlic salt
1 tablespoon onion salt
1 teaspoon celery salt
1 teaspoon cayenne pepper
1 teaspoon pepper
1/2 teaspoon curry powder
1/2 teaspoon dried oregano

In a small bowl, combine all of the ingredients. Store in an airtight container in a cool dry place for up to 6 months. Use as a rub for ribs, chicken or pork. Makes 1 cup.

Fresh Strawberry Jam

4 cups halved strawberries
1 cup sugar
2 teaspoons fresh lemon juice

Combine strawberries and sugar in a medium saucepan, and bring to a simmer over medium-high heat, stirring frequently. Reduce heat to medium, and simmer 1 hour or until thick, stirring occasionally. Remove from heat, and stir in lemon juice. Cool to room temperature. Makes 2 cups

Barbecue Sauce with Mustard

1/2 cup sugar
1/4 teaspoon ground oregano
1/2 teaspoon ground thyme
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon cornstarch
1/2 cup vinegar
1 cup molasses
1 cup ketchup
1 cup prepared mustard
2 tablespoons vegetable oil

Combine first seven ingredients in a small saucepan. Stir in enough vinegar to make paste. Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly.

Reduce heat and simmer 10 minutes. Remove from heat; cool completely. Pour into a glass jar; cover tightly. Store refrigerated for up to 3 months. Baste over smoked chicken, turkey, ham or hot dogs. Makes 4 cups.

Muscadine Sauce

5 pounds muscadine grapes, halved
9 cups sugar
2 cups cider vinegar
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 teaspoon ground cloves

Squeeze pulp from grape halves into a bowl, reserving skins. Bring skins to a boil in a large sauce-pan over medium-high heat. Cover, reduce heat to medium, and cook, stirring occasionally, 15 minutes or until tender.

Bring pulp to a boil in a saucepan; reduce heat to medium, and cook 20 minutes or until seeds separate from pulp. Pour mixture through a wire-mesh strainer into saucepan containing skins, discarding solids.

Add sugar, and cook, stirring occasionally, over medium heat, 2 hours or until thickened. Stir in vinegar and next 3 ingredients. Cook 10 to 15 minutes or until a candy thermometer registers 225° to 230°.

Ladle hot mixture into hot, sterilized pint-size jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 20 minutes. Serve with turkey, biscuits, or toast. Makes 5 (1-pint) jars

Seasoned Bread Crumbs

4 ounces Italian bread, cubed
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed

Place all ingredients in a blender or food processor; cover and process until fine crumbs form. Transfer to a 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 8-12 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container. Makes 1 cup.

Pumpkin Pie Spice

4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Combine all ingredients. Store in an airtight container. Makes 2-1/2 tablespoons.

Apricot Pineapple Jam

12 ounces dried apricots
1 cup water
1 can (20 ounces) crushed pineapple, undrained
1/2 cup grapefruit juice
3 cups sugar

In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer for 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, for 1 hour or until thick and translucent, stirring frequently.

Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Makes 5 cups.