Spices/Sauces/Condiments

Chunky Cinnamon Applesauce

8 medium tart apples, peeled and quartered
1 cup water
1 cup sugar
1/4 cup red-hot candies

Place apples and water in a 5-qt. saucepan. Cover and cook over medium-low heat for 20 minutes or until tender. Mash the apples. Add sugar and candies. Cook, uncovered, until sugar and candies are dissolved. Remove from the heat; cool. Refrigerate until serving. Makes 6 cups.

Pineapple Chutney

2 cans (20 ounces each) pineapple tidbits, drained
4 cups diced onion
3 cups packed brown sugar
2 cups golden raisins
2 cups white vinegar
4 teaspoons grated orange peel
2 teaspoons salt
2 teaspoons mustard seed
2 teaspoons ground turmeric
2 teaspoons grated lemon peel
2 medium yellow banana peppers, seeded and chopped, optional

In a large saucepan over medium heat, combine the first 10 ingredients; add peppers if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until chutney reaches desired thickness. Refrigerate. Serve with meat or with cream cheese as an appetizer spread. Makes 6 cups.

Sweet-and-Sour Mustard

1 cup packed brown sugar
1 cup cider vinegar
1/3 cup ground mustard
2 tablespoons water
2 eggs, lightly beaten

In a large saucepan, whisk together all ingredients. Cook over low heat, stirring constantly, until thickened. Pour into small jars. Cover and refrigerate. Makes 1-1/2 cups.

Onion Cheese Sauce

1 small onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste
1-1/4 cups milk
1-1/4 cups shredded cheddar cheese

In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. Makes 1-3/4 cups.

Molasses Barbecue Sauce

1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 cup molasses
1/2 cup cider vinegar
1/4 cup vegetable oil
1 tablespoon dried minced onion
1 tablespoon grated orange peel
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1-1/2 teaspoons paprika
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Store in the refrigerator. Makes 3-1/2 cups.

Meatless Spaghetti Sauce

4 medium onions, chopped
1/2 cup vegetable oil
12 cups chopped peeled fresh tomatoes
4 garlic cloves, minced
3 bay leaves
4 teaspoons salt
2 teaspoons dried oregano
1-1/4 teaspoons pepper
1/2 teaspoon dried basil
2 cans (6 ounces each) tomato paste
1/3 cup packed brown sugar
Hot cooked spaghetti

In a Dutch oven, saute onions in oil until tender. Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add tomato paste and brown sugar; simmer, uncovered, for 1 hour. Discard bay leaves. Serve with spaghetti. Makes 2 quarts.

Sausage Gravy

1 pound sage-flavored bulk pork sausage
2 tablespoons finely chopped onion
6 tablespoons all-purpose flour
1 quart milk
1/2 teaspoon poultry seasoning
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Dash Worcestershire sauce
Dash hot pepper sauce
Biscuits

Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings.

Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves. Makes 4-6 servings.

Pear Raspberry Jam

2 cups coarsely chopped peeled ripe pears (about 2 medium)
2 cups fresh or frozen raspberries
6 cups sugar
2 tablespoons lemon juice
2 teaspoons finely grated orange peel
1 pouch (3 ounces) liquid fruit pectin

In a large kettle, combine the first five ingredients; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot into hot jars, leaving 1/4-in. headspace. Adjust caps. Process 15 minutes in a boiling-water bath. Makes 6 half-pints.

Sweet Peach Sauce

1 tablespoon olive oil
2 cups sliced red onion
3 cups chopped peeled peaches
2 cups chopped tomato
2 tablespoons minced peeled fresh ginger
1/2 cup cider vinegar
1/2 cup fresh orange juice (about 1 orange)
1/3 cup packed brown sugar
1 teaspoon ground allspice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, and sauté for 10 minutes, stirring frequently. Add peaches, tomato, and ginger, and cook for 2 minutes.

Add the vinegar and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 20 minutes. Place the peach mixture in a food processor, and process until smooth. Makes 3 cups

Cinnamon Apple Jelly

7 cups unsweetened bottled apple juice
1 package (1-3/4 ounces) powdered fruit pectin
2 teaspoons butter (no substitutes)
1 cup red-hot candies
9 cups sugar

Place the apple juice in a large kettle. Stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in candies until dissolved. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.

Remove from the heat; skim off foam. Pour hot mixture into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath. Makes about 13 half-pints.

Black Bean-Mango Salsa

1 can (15 oz.) black beans, rinsed and drained
1 cup diced firm-ripe mango
1 Roma tomato (about 1/4 lb.), rinsed, cored, and coarsely chopped
1/2 cup each diced orange and yellow bell pepper (or all 1 color)
1/4 cup finely diced onion
1 tablespoon minced fresh jalapeño chili
1 tablespoon chopped fresh cilantro
1 clove garlic, peeled and minced
2 tablespoons lime juice
1 tablespoon red wine vinegar
Salt and pepper

In a bowl, mix beans, mango, tomato, bell peppers, onion, jalapeño, cilantro, garlic, lime juice, and vinegar. Add salt and pepper to taste. Serve, or cover and chill up to 1 day. Makes about 4 cups

Apricot Butterscotch Sauce

4 tablespoons butter
1 cup brown sugar
1 tablespoon corn syrup
1/2 cup apricot jam
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt

In a small saucepan, over medium heat, heat the butter, sugar, corn syrup, and jam, stirring, for 2 minutes. Remove from heat. Add the cream, vanilla extract, and salt. Cool slightly. Spoon over ice cream. Makes 1 1/2 cups

Cranberry-Orange Relish

1 1/2 cups fresh cranberries
1 small thin-skinned Valencia orange, quartered and seeded
1/2 cup sugar
3 tablespoons chopped walnuts
1 tablespoon Grand Marnier or other orange-flavored liqueur (optional)

Combine cranberries and orange in a food processor, and pulse 5 times or until chopped. Combine cranberry mixture, sugar, walnuts, and Grand Marnier in a bowl, and let stand at least 30 minutes before serving. Cover and store in refrigerator for up to 2 weeks. Makes 2 cups

Classic Tzatziki

1 cup grated seeded peeled cucumber
1/8 teaspoon salt
1 cup plain fat-free yogurt
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh dill
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 garlic cloves, minced

Place cucumber on several layers of paper towels; sprinkle with 1/8 teaspoon salt. Let stand 30 minutes. Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least 1 hour before serving. Makes 14 servings

Sicilian Spaghetti Sauce

1/2 pound mild Italian sausage
1/2 pound lean ground beef
1 large onion, chopped
2 cloves garlic, minced
4 (8-ounce) cans tomato sauce
1 (6-ounce) can Italian-style tomato paste
3 cups water
1/4 cup sugar
1 to 1 1/2 teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried basil
1/4 to 1/2 teaspoon ground red pepper
1 cup sliced fresh mushrooms
Hot cooked linguine
Shredded Parmesan cheese
Breadsticks (optional)

Remove casings from sausage, and discard. Cook sausage and ground beef in a large skillet or Dutch oven over medium heat 6 minutes, stirring until meat crumbles. Add onion and garlic, and sauté 4 minutes or until beef and sausage are no longer pink. Drain and set aside. Wipe skillet clean.

Combine sauce and next 7 ingredients in skillet or Dutch oven; cook, stirring occasionally, 1 hour. Add sausage mixture and mushrooms. Cook, stirring occasionally, 1 hour and 30 minutes or until mixture thickens. Serve over linguine; sprinkle with cheese. Serve with breadsticks, if desired. Makes 4 to 6 servings

Jalapeno Pepper Jelly

5 cups sugar
2 medium tart apples, peeled and coarsely chopped
1-1/2 cups cider vinegar
3/4 cup finely chopped green pepper
8 to 10 jalapeno peppers, seeded and chopped
1/4 cup water
6 to 8 drops green food coloring
2 pouches (3 ounces each) liquid fruit pectin
Cream cheese and assorted crackers

In a large saucepan, combine the sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain mixture and return to pan. Stir in food coloring. Return to a rolling boil over high heat. Stir in pectin; boil for 2 minutes, stirring constantly.

Remove from the heat; skim off foam. Pour hot liquid into sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Serve with cream cheese on crackers. Makes About 5 half-pints.

Triple Berry Jam

4 cups fresh or frozen blueberries
2-1/2 cups fresh or frozen red raspberries
2-1/2 cups fresh or frozen strawberries
1/4 cup lemon juice
2 packages (1-3/4 ounces each) powdered fruit pectin
11 cups sugar

Combine the berries and lemon juice in a large kettle; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly.

Remove from the heat; skim off any foam. Pour hot into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Makes about 6 pints.

Bread and Butter Pickles

4 pounds cucumbers, sliced
8 small onions, sliced
1/2 cup canning salt
5 cups sugar
4 cups white vinegar
2 tablespoons mustard seed
2 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/2 teaspoon ground cloves

In a large container, combine the cucumbers, onions and salt. Cover with crushed ice; mix well. Let stand for 3 hours. drain; rinse and drain again.

In a large kettle, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Ladle hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Remove jars to a wire rack to cool completely. Makes 4 pints.

Cherry-Zinfandel Barbecue Sauce

1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons chopped garlic
1 1/2 cups dry red Zinfandel
1 cup ketchup
2/3 cup dried tart cherries
3 tablespoons cider vinegar
3 tablespoons Worcestershire
3 tablespoons lightly packed light brown sugar
2 tablespoons Dijon mustard
2 tablespoons chopped fresh ginger
1 teaspoon freshly ground black pepper
1 teaspoon anise seeds
1/4 teaspoon cayenne
About 3 tbsp. lemon juice

Pour olive oil into a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until limp, 3 to 4 minutes.

Add Zinfandel, ketchup, cherries, vinegar, Worcestershire, brown sugar, mustard, ginger, black pepper, anise seeds, and cayenne. Bring to a boil, then reduce heat and simmer, stirring occasionally, until liquid begins to thicken slightly, about 20 minutes. Let cool slightly.

Pour mixture into a blender and add 2 tbsp. lemon juice; whirl until very smooth. Taste and add more lemon juice if desired. Use warm or at room temperature. Makes 3 1/2 cups

Caramelized Onion Jam

4 whole garlic bulbs
1 teaspoon vegetable oil
5 cups chopped sweet onions (1-1/2 pounds)
1/4 cup butter, cubed
3/4 cup cider vinegar
1/2 cup lemon juice
1/4 cup balsamic vinegar
1-1/2 teaspoons ground mustard
1 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
6 cups sugar
1 pouch (3 ounces) liquid fruit pectin

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.

In a Dutch oven, saute onions in butter for 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in the cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a rolling boil. Gradually add sugar, stirring constantly. Return to a boil for 3 minutes.

Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand for 3 minutes. Skim off foam. Pour hot mixture into hot jars, leaving 1/2-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Makes about 3-1/2 pints.

Candy Apple Jelly

4 cups apple juice
1/2 cup red-hot candies
1 package (1-3/4 ounces) powdered fruit pectin
4-1/2 cups sugar

In a large kettle, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.

Remove from the heat; skim off any foam and undissolved candies. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath. Makes about 6 half-pints.

Watermelon Rind Relish

3 quarts water
6 cups shredded watermelon rind
1 cup sugar
1 cup cider vinegar
1 1/2 tablespoons dry mustard
2 teaspoons ground turmeric
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon celery seeds

Bring 3 quarts water to a boil in a large saucepan. Add rind; cook 3 minutes. Drain well. Combine sugar and remaining ingredients in pan; bring mixture to a boil. Reduce heat, and simmer 2 minutes.

Stir in watermelon rind; simmer, uncovered, 30 minutes or until most of liquid is absorbed, stirring frequently. Cool; pour relish into airtight containers. Refrigerate Watermelon Rind Relish in airtight containers up to two months. Makes 3 1/2 cups

Port-Wine Mushroom Sauce

1 1/2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
1 tablespoon all-purpose flour
1/3 cup port or other sweet red wine
1/4 cup minced shallots
1 tablespoon balsamic vinegar
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon dried rosemary
1/2 teaspoon Dijon mustard

Combine mushrooms and flour in a bowl; toss well. Combine wine, shallots, and vinegar in a medium skillet. Bring to a boil; cook until thick (about 3 minutes). Reduce heat to medium.

Add broth, Worcestershire, tomato paste, and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Stir in mustard. Makes 1 cup

Homemade Baking Powder

1/4 cup cream of tartar
2 tablespoons baking soda

Sift 1/4 cup cream of tartar and 2 tablespoons baking soda through fine strainer 3 times into small bowl. Store airtight at room temperature. Makes about 1/3 cup

Tomato Gravy

3 tbsp. rendered bacon fat
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 tsp. kosher salt, plus more to taste
1/2 tsp. freshly ground black pepper
2 tsp. finely chopped fresh thyme
1 tbsp. flour
2 lbs. tomatoes, cored, halved, seeded, finely chopped
1/4 cup milk
1/4 cup heavy cream
Buttermilk biscuits, split

Heat bacon fat in a 12" skillet over medium-high heat. Add onions and cook, stirring frequently, until soft, about 10 minutes. Add garlic, 1 tsp. of the salt, pepper, and thyme and cook, stirring occasionally, until the flavors meld, about 2 minutes.

Sprinkle in flour and cook, stirring vigorously with a wooden spoon to combine, for another 2 minutes. Stir in the tomatoes and the remaining salt and cook until the tomatoes begin to soften and release their juices, 6 minutes.

Slowly stir in the milk and heavy cream and bring to a simmer. Cook, stirring frequently, until gravy thickens, about 5 minutes. Season with salt and pepper. Serve over biscuits. Makes 4 servings