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Rhubarb and dried apricots are an excellent combination for jam, as the tartness of the rhubarb and the mellow taste of the apricots work well together.
Ingredients: apricots, water, rhubarb, sugar
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This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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An easy, elegant hors d’oeuvre topped with crispy fried sage leaves.
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Red cabbage (Blaukraut) is flavored with apples and cider vinegar in this traditional and popular German side dish especially for Christmas.
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Ruby red cranberry sauce becomes a tangy glaze in this easy summertime recipe!
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Cranberry studded gelatin is allowed to partially set before whipped topping is folded into the mixture and spooned into a pre-baked pie shell in this easy holiday pie.
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BEST Grilled Cheese Panini! With nutty gruyere cheese, tart green Granny Smith apples, and sweet fig jam.
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Cranberry sauce is given an extra zing with the addition of orange juice and zest.
Ingredients: cranberries, oranges, sugar
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Little tarts with jam in the bottom and a coconut filling are a delicious old-time treat.
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Cranberries and sugar are soaked in gin for six weeks creating a festive cranberry liqueur for the holiday season.
Ingredients: cranberries, sugar, gin, vanilla
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Apple cider, a hint of orange, and warm spices make this cranberry sauce very special indeed.
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The Damson plum makes a tart, flavorful, soft-setting jam that is a rich, deep wine-colored spread for cookies, waffles, bread, or anything else, really. Cardamom adds an unusual and subtle perfume to these preserves. Though this recipe does take some time to complete, the majority of the cooking time is hands-off. The best part? You will not need to purchase pectin from the store!