Condiments and Sauces
Orange juice, honey, and aromatic spices reduce into an intense syrup while tenderizing the rhubarb in this fruit compote.
This sauce, made with the citrus fruit native to Louisiana and harvested in the fall and early winter, pairs well with spiced cakes.
Ordinary salsa gets an extraordinary twist with the addition of fresh mango and mild Mexican cheese.
This chutney is a popular dipping sauce for fried foods in northern India.
This simple condiment is tasty on everything from ice cream to croissants.
Mangos add just the right amount of sweetness to this warm, spicy chutney.
Fresh jam is like summer preserved, to be enjoyed all winter long.
Greek food writer Aglaia Kremezi, who gave us this recipe, cooks the cherries with a beet to give them a rich red hue.
These chewy orange slices and their vividly spiced syrup are essential ingredients of our Pumpkin–Walnut Cake.
Wild berries make the best jams, of course, but if you can’t get them, good store-bought berries will do.
Rhubarb isn’t just for pies—add some spicy-sweet ginger, and you’ve got the makings of a lovely jam.
Preserve the flavor of fresh strawberries year-round with this preparation.
This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado.
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