This is a wonderful complement to the root veggie latkes because it uses yet another root vegetable — beets — and the eye-catching color combo of beets and apples is an exciting alternative to sour cream.Read More
Making chutney may not be on your bucket list, but if you taste this version, you will want to make it.Read More
Here's an amazingly fresh-tasting jam that doesn't need cooking, takes less than 20 minutes to prepare and can be frozen up to one year. I was never a jam maker before I discovered instant pectin, but now I have a freezer full of the most delicious strawberry jam imaginable.Read More
Not too tart and not too sweet, this vibrant sauce has a lively combination of flavors. It's great with turkey, but just as good with chicken and duck. It can also be a nice complement to canned jellied cranberry sauce for those who won't eat the Thanksgiving bird without it.
12 to 16 oz. fresh cranberries
2 tart green apples, halved, cored, and coarsely chopped
3/4 cup sugar
1/2 cup orange marmalade
1 (10 oz.) package frozen raspberries, thawed and drained
1 teaspoon fresh lemon juice, or to taste
1. In a food processor, pulse cranberries until finely chopped. Remove to a bowl. Pulse apples into small pieces and remove to cranberries.
2. Stir in sugar, marmalade, raspberries and lemon juice. Cover and refrigerate for at least 1 hour. (Relish may be refrigerated for several days.) Drain off excess juices before serving.
Makes 6 cups.