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A rich chocolate-caramel sauce made by melting semisweet chocolate into salted caramel. Serve warm over ice cream, cakes, or desserts.
About 2 cups Serve over vanilla or chocolate ice cream, chocolate cake, or cheesecake.
A rich mocha sauce made with espresso, chocolate, and butter. Serve warm over desserts or ice cream.
About 4 half-pint jars This delicately flavored jelly is invaluable for its versatility. Use it as a glaze for chicken or pork, to glaze a fruit tart, or…
About 1 ⅓ cups For a delicious dessert, put a scoop of vanilla ice cream on a waffle and top with this sauce.
About 2 cups When poured over ice cream, this chocolate sauce hardens into a shell that can be broken with the back of a spoon into tasty chocolate shards.
About ¾ cup For baked ham, grilled or roasted poultry, or grilled sausages.
About 1 ½ cups This old-fashioned favorite is made with virtually the same ingredients as caramel sauce but is cooked in a different way.
A collection of cold and hot infusion methods for making flavored oils with citrus zest, fresh herbs, or dried chiles. These oils are used to finish fish…
About five 1-pint jars Please read Making Fruit Butters and Jellied Fruit Sauces. The method and ratios of fruit to sugar used here also work well with…
Yield varies This apple butter is an excellent accompaniment to roast pork, as it veers more toward savory than sweet, but we still enjoy it swirled into…
5 or 6 half-pint jars This chunky jam is perfectly delicious using only figs, sugar, and lemon juice, but add any of the optional aromatics for extra…
About 6 half-pint jars This ruby-red jam combines our favorite summer wine with our favorite summer fruit. The rosé adds a subtle perfume to a delicious…
About 4 half-pint jars Use this recipe with only the ripest, most flavorful seasonal fruit. The large amount of sugar reduces the overall boiling time…
About 5 cups This unusual recipe is a glimpse into catsups past, partway through their journey from Southeast Asia to America. The consistency and flavor…
Chimichurri sauce is a tangy, herbaceous condiment from Argentina, perfect for grilled meats and fish. This version blends cilantro, parsley, oregano, and…
About 1 ¼ cups A specialty of southern Thailand traditionally used in a curry made with beef and potatoes (see Beef Massaman Curry). To store and use…
About 4 half-pint jars Summer can’t last forever, but opening a jar of this butter in January or February gives winter a run for its money. Please read…
About 2 cups This recipe is easily doubled or tripled, but make only as much as you will use immediately, as it loses its texture and the heat increases…
About 3 half-pint jars Almost any sort of blackberry works for this jelly, but boysenberries, loganberries, Marionberries, and olallieberries work…
A homemade guava jelly made from slightly underripe guavas and bottled lime juice, yielding about three half-pint jars.
About 3 half-pint jars The balanced hot and sweet flavors are delicious with corn bread or biscuits. Ripe red bell peppers give the jelly a translucent…
About 5 pint jars We recommend wearing gloves when processing hot peppers. Please read about pickling and How to Process. Small, slender peppers like…
Yield varies While any plum will make delicious butter, we recommend damson or Italian plums. Please read How to Process.
Fresh recipes and planning tips from Plan n Cook.
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Ingredients combined and scaled to your household servings.
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