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Narrow Results You've Selected: Condiments and Sauces Spring Fruit Remove all Source Saveur (13) Sunday Suppers (1) The Jew and the Carrot (1) Difficulty Easy (14) Cuisine American (8) Cajun/Creole (1) Cuban (1) Greek (1) Indian (1) Show all... Mediterranean (1) Mexican (1) Moroccan (1) Tex-Mex (1) Vegan (1) Vegetarian (1) Occasion Backyard BBQ (1) Birthday (1) Cocktail Party (1) Technique Chill (6) Slow Cook (5) No Cook (3) Braise (1) Topic Recipe (15) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Fruit"; var omni_prop8 = "Course:Condiments and Sauces,Season:Spring,Main Ingredient:Fruit"; var omni_pageName="saveur:"+omni_prop12; 03/19/2013 Spiced Braised Rhubarb Orange juice, honey, and aromatic spices reduce into an intense syrup while tenderizing the rhubarb in this fruit compote. Issue #155 10/09/2008 Satsuma Sauce This sauce, made with the citrus fruit native to Louisiana and harvested in the fall and early winter, pairs well with spiced cakes. Issue #115 03/06/2007 Mango and Queso Blanco Salsa Ordinary salsa gets an extraordinary twist with the addition of fresh mango and mild Mexican cheese. Issue #85 12/15/2005 Sweet and Spicy Tamarind Chutney This chutney is a popular dipping sauce for fried foods in northern India. Issue #79 03/06/2007 Black Currant Coulis This simple condiment is tasty on everything from ice cream to croissants. Issue #67 03/07/2007 Ripe-Mango Chutney Mangos add just the right amount of sweetness to this warm, spicy chutney. Issue #64 07/03/2007 Raspberry Jam Fresh jam is like summer preserved, to be enjoyed all winter long. Issue #52 12/12/2000 Sweet-Cherry Spoon Sweet Greek food writer Aglaia Kremezi, who gave us this recipe, cooks the cherries with a beet to give them a rich red hue. Issue #41 08/08/2007 Candied Orange Slices with Syrup These chewy orange slices and their vividly spiced syrup are essential ingredients of our Pumpkin–Walnut Cake. Issue #14 06/28/2007 Wild Berry Jam Wild berries make the best jams, of course, but if you can’t get them, good store-bought berries will do. Issue #13 06/28/2007 Rhubarb–Ginger Jam Rhubarb isn’t just for pies—add some spicy-sweet ginger, and you’ve got the makings of a lovely jam. Issue #13 03/22/2007 Strawberry Jam Preserve the flavor of fresh strawberries year-round with this preparation. Issue #6 01/30/2012 Blood Orange Salsa This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado. Does Not Apply 09/17/2009 Date Honey This date honey is a sweet alternative to regular bee honey during the Jewish holidays. Does Not Apply Source: The Jew and the Carrot 08/18/2009 Preserved Lemons Preserved in salt and olive oil, these Moroccan-style lemons from Sunday Suppers lend a softer, more submissive citrus flavor than fresh squeezed lemon juice to summer dishes. Continue... Does Not Apply Source: Sunday Suppers