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Lowfat Sour CreamThis low fat sour cream is easy to make and only requires a few ingredients. It is a perfect substitute for store bought sour cream.

 

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Black Bean SalsaA fresh hearty salsa that is easy to make. Next time you need salsa, try making your own with fresh ingredients.

 

Watermelons

Watermelon SalsaDelicious summer salsa recipe using watermelon instead of tomatoes.

 

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Quick and Simple Fresh Tomato SalsaIf you have an abundance of tomatoes from your garden as I do right now, here is a quick simple fresh tomato salsa. There are no precise measurements of ingredients here.

 

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Apple Butter the Easy WayIn a microwave safe bowl, combine apples, maple syrup and cinnamon. Microwave on high for 15 minutes.

 

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Mom's Strawberry JamBoil strawberries and vinegar for 3 minutes, then add sugar. Boil vigorously 6-8 minutes. Put in a crock and stir every now and then. Let stand 24 hours, then put in glass jars and seal without re-boiling.

 

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Strawberry Mousse PieIn blender puree thawed strawberries and sugar; transfer to large bowl. In microwave safe bowl, sprinkle gelatin over juice; let stand until softened, 5 minutes. Mixture will have a soft gumdrop like texture.

 

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Avocado Corn RelishPreheat oven to 350 degrees. Arrange fresh or frozen kernels on baking sheet and toast for 1/2 hour to 45 minutes. Stir as needed. For Dip: Combine all ingredients in a bowl and mix well. Add salt and pepper to taste.

 

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Sauerkraut RelishDrain sauerkraut. Heat sugar and vinegar until sugar dissolves. Pour over sauerkraut. Add rest of vegetables and stir. Refrigerate in tight container. Keeps for a long time.

 

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Black Olive MayonnaiseI like to put black olives on my sandwiches. I found this great recipe incorporating olives and mayo. I take my sandwiches to work so I leave out the garlic.

 

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Strawberry Breakfast SalsaIn medium bowl whisk jam, water and cinnamon; add strawberries. Toss gently to combine. Serve salsa over pancakes, waffles, french toast or hot cereal, or mix into plain yogurt. Makes 4 servings.

 

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Kool-Aid JellyMix water, Kool-Aid, and pectin together in a large pan, like a stock pot as the liquid will boil up high, several quarts at least.

 

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Restaurant Style Green SalsaBoil ingredients, then blend in blender. Add lemon and salt to taste.

 

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Peach ButterSpoon into jars, cover and store in refrigerator. Serve with pancakes, biscuits or toast.

 

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How to Make Dilled Garlic Vinegar Use this delicious herbal vinegar in sauces, marinades, salad dressings, on seafood and any other ways you normally use vinegar. It will also make a delightful gift to a cook or homemaker - just attach a ribbon and a recipe.

 

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Skillet JamsPrepare freezer safe jars and lids by slowly pouring boiling water into and over the exteriors. Invert onto a kitchen towel and let dry. Meanwhile in heavy nonstick skillet combine fruit, pectin and butter.

 

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Strawberry ButterThis strawberry butter is a great topping for your morning toast or even on waffles.

 

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Maple ButterBeat together sugar, syrup and butter. Add beaten egg yolk. Serve with pancakes, waffles, toast, french toast, etc. Refrigerate when not using.

 

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Slow Cooker Apple ButterPlace apples in a slow cooker. Combine sugar, cinnamon, cloves, and salt; pour over apples and mix well. Cover and cook on high for 1 hour...

 

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Easy Hot Fudge SauceMix together dry ingredients in a 2 cup glass measure. Stir in water. Cook on full power 1 1/2 minutes. Stir halfway through the cooking time...

 

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Fudge SauceMelt butter. Add and melt chocolate chips. Add milk and powdered sugar alternately...

 

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Maple-Cranberry SyrupHeat syrup and cranberry sauce in 1 qt. saucepan, stirring occasionally, until cranberry sauce is melted. Stir in walnuts. Serve warm. Store covered in refrigerator up to 4 weeks...

 

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Fudgy Peanut Butter SauceIn 4 cup microwave-safe measuring cup, combine all ingredients except peanut butter. Microwave on high for 3 to 4 minutes or until mixture boils...

 

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Pecan ButterMix ingredients in blender or food processor until smooth.

 

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Strawberry ButterMix ingredients in blender or food processor until smooth...

 

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Spirited Apple ButterHeat apple juice concentrate and apples to boiling in Dutch oven; reduce heat. Simmer uncoverd, about 1 hour, stirring occasionally until apples are very soft.

 

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Green Chili RelishGreat served with a pot of cooked dried beans and a pone of cornbread or hushpuppies.

 

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Quick Tomato SalsaPlace all ingredients except tortilla chips in blender. Cover and blend on medium speed until blended but still chunky. Cover and refrigerate until serving...

 

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Fresh SalsaChop ingredients, combine and keep refrigerated.

 

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Blushing MayonnaiseCombine egg, seasonings, vinegar, lemon juice and 1/4 cup vegetable. oil in a blender. Blend thoroughly. Pour in remaining oil in a slow and steady stream...

 

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Chow ChowMix above ingredients and let stand in the refrigerator overnight. Rinse and drain.

 

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Garden ChutneyTry serving this canned chutney recipe with meat from your inside grill. It's just as good as in the summer!

 

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Country Pepper JellyPlace green pepper, red pepper, and vinegar into a blender container and blend until smooth. Pour into a large kettle; add sugar...

 

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Microwave Apple ButterIn 3 qt. microwave container, stir together applesauce, fruit pectin, pumpkin pie spice and cinnamon. Cover container. Microwave power level 10 for 8-10 minutes, stirring after 5 minutes until mixture boils...

 

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Freezer Jam with JelloLet stand until sugar dissolves. Boil over medium heat for 10 minutes. Remove from heat. Stir in 1-3oz. box of strawberry Jello. Stir until Jello dissolves...

 

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Apricot Peach ChutneyDrain peaches, reserving three-quarter cup syrup. Chop peaches. Place peaches, vinegar, spice, salt, pepper and reserved syrup in a 2 quart glass measure or casserole. . .

 

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Pumpkin ButterCombine all ingredients in a heavy saucepan. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes or until mixture thickens. . .

 

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Grandma's Shrimp ButterBeat all ingredients with mixer until light and fluffy. Serve on bread rounds or with crackers.

 

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Honey Cinnamon ButterA delicious alternative to plain butter. Use it at breakfast on your toast or serve it with warm rolls at dinner.

 

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Roasted Tomato SalsaTo roast tomatoes, place tomatoes on broiler pan, and broil 4 inches from heat for 5 minutes. Turn, and roast 5 minutes more. Cool 10 minutes. Peel away charred skin; halve and core tomatoes.

 

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Fruit Flavored SyrupsIn a bowl, combine white corn syrup with unsweetened fruit flavored powdered drink mix such as Kool-Aid. You be the judge on how much drink mix to combine with the syrup.

 

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Cranberry Mayonnaise Spread for SandwichesA tasty spread for sandwiches is cranberry sauce mixed with mayonnaise. It's especially nice on turkey sandwiches. . .

 

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Fruited Cream Cheeses and SpreadsFruited Cream Cheeses and Spreads. In small mixer bowl, beat butter at medium speed to soften. Beat in honey until well blended. Gradually beat in cream. Serve at room temperature.

 

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Jezebel SauceA friend who relishes holiday entertaining will adore a gift of Jezebel sauce. This zesty condiment offers an unusual blend of pineapple preserves, apple jelly, horseradish, and mustard, and it's delicious with meats or appetizers.

 

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Cranberry-Orange JellyIn a large Dutch oven, combine sugar and juices; stir until well blended. Stirring constantly over high heat, bring mixture to a rolling boil. Stir in liquid pectin.

 

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Creamy Veggie SpreadA nutritious, tasty spread for crackers, bagels or bread.

 

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Honey-Cinnamon SpreadIn medium bowl, blend all ingredients until smooth. Serve on muffins, warm bagels or your favorite breakfast bread.

 

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Quick And Easy Peach JamCombine peaches, sugar and pineapple. Boil for 15 minutes, then add gelatin. Stir until well dissolved. Pour into jars and seal. They can be refrigerated.

 

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Mock Apple ButterPeel and seed zucchini and puree in blender. Pour into saucepan. Add vinegar and lemon juice. Stir in sugar, cinnamon, ground cloves and the red food coloring.

 

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Garden SpecialCut celery, onions and peppers in small pieces and cook in water 20 minutes. Add chopped tomatoes, salt and sugar. Bring to a boil and pour into jars. Process in boiling water for 30 minutes for quarts or 25 minutes for pints.

 

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Pepper JellyCombine pepper strips, vinegar and jalepano peppers in a blender. Process to desired fineness. Combine with sugar in saucepan and bring to a boil. Boil 5 minutes. Remove from heat and skim to remove foam.

 

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Peach Raspberry JamPlace peaches in a large bowl. In a small bowl, mash the raspberries; strain to remove seeds, if desired. Add raspberries and lemon juice to peaches. Stir in sugar.

 

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Baked Cranberry RelishToss cranberries and sugar; place in a lightly greased 2 qt. baking dish. Cover and bake at 350 degrees F for 1 hour. Stir in walnuts, marmalade and lemon juice. Refrigerate.

 

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Pineapple Apricot Zucchini JamBoil another 15 minutes. Add 1 large and 1/2 of 1 small package apricot Jello Mix well and seal as for jam. I like apricot flavor Jello the best, but any flavor works equally well.

 

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Cherry Rhubarb JamIn a large saucepan, combine the rhubarb and sugar; let stand for 1 1/2 hours, stirring occasionally. Bring to a boil; cook, uncovered, for 10 minutes or until rhubarb is tender. Remove from the heat; stir in gelatin until dissolved.

 

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Georgia Peanut SalsaIn a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 8 hours. Just before serving, stir in peanuts and pepper sauce, if desired.

 

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Peppered Spanish RelishIn a large bowl, combine the first six ingredients. Cover and refrigerate overnight. Drain vegetable mixture. Rinse in cold water and drain again.

 

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Cucumber RelishCombine vegetables, cucumbers, green peppers, onion, celery and pimentos. Make a bring of salt and cold water. Pour over vegetables and let stand 4 hours; drain well.

 

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Never Fail Cranberry JellyAdd water to cranberries. Cook until done; mash through colander. Put back on stove and cook 5 minutes. Add sugar and cook 5 minutes longer. Pour in small glasses, cover and put in refrigerator.

 

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Hot MustardSoak mustard and vinegar together overnight. Add sugar. Stir well and add eggs. Cook in double boiler until thickened. Stir often.

 

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Tomato and Pepper SalsaUsing a blender or food processor, put 1 each of all vegetables and pulse, until it is still chunky. Drain, reserving the liquid. Repeat until it is all done. Mix drained salsa, adding sugar and salt, and at this point, add some of the drained liquid to make it to suit your taste.

 

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Hot Pepper JellyMix sugar, vinegar and peppers and boil 1 minute. Cool 5 minutes. Add fruit pectin. Pour in jars and seal while hot. This makes a pretty jelly for gifts!

 

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Orange Butter SpreadMix butter, powdered sugar and powdered orange peel and let stand 24 hours. Add orange juice concentrate. Stir and spread.

 

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Onion MayonnaiseHave eggs at room temperature. Beat eggs in mixer. Add all ingredients except oil and vinegar. Add slowly and continue mixing. Add vinegar a little at a time; mix well.

 

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Herb ButterMix all ingredients well and chill. Remove from refrigerator a few minutes before serving.

 

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Jerusalem Artichoke RelishScrub and chop artichokes. Add ground onions, peppers and cauliflower. Soak overnight in water and salt mixture. Drain well in colander and rinse with clear water.

 

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Pimento Cheese SpreadTwo recipes for Pimento Cheese Spread

 

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Chow ChowPut cabbage, onions, green peppers, tomatoes and red peppers in alternate layers in an enamel pan. Sprinkle each layer with salt and top with a complete covering of salt; let stand 12 hours.

 

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Low Sugar Freezer Jam or JellyI am hoping to find a recipe for freezer jam or jelly that doesn't contain lots of sugar. I do not want to use artificial sweeteners, either. Does anyone know of such a thing?

 

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Strawberry Rhubarb MarmaladeCut 4 cups of rhubarb into 1 inch pieces and put into granite, not aluminum, pan. Add 4 cups sugar; let stand about 1/2 hour. Cook on medium heat until rhubarb is dissolved.

 

A Is For Apple Butter

A Is For Apple ButterWhen temperatures drop, there's nothing like the warm, comforting aroma of simmering apple butter to brighten the gloom of a dark winter day. Try this easy crockpot version that doesn't skimp on taste.

 

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Spicy Cranberry RelishGrind cranberries and onion. Add sugar, sour cream, horseradish. Mix. Taste for horseradish content; add more if desired. Let stand in refrigerator overnight. Serve chilled. May be frozen.

 

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Watermelon Fire and Ice SalsaCombine and mix all ingredients, chill. Serve with tortilla chips or topping for grilled chicken or fish.

 

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Blackberry Rhubarb JamI wanted to make homemade jam this winter, so I purchased some frozen berries from the farmers market and came up with this recipe. It's a nice sweet/tart combination.

 

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Peach JellySave peeling and seeds when canning or freezing peaches. Place peach peelings and seeds (minimum 4 qts.) in heavy pan. Barely cover peelings and seeds with water. Bring to a boil and let simmer for 30 minutes.

 

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Easy Corn And Black Bean SalsaI was inspired to throw this together after a trip to Taco del Mar. It is very easy and adds some nutrition to the salsa. It is good with chips, in tacos or even on a salad.

 

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Sweet Chunk PicklesDrain pickles and pour water over them in colander. Slice in chunks and return to jar. Pour the vinegar over them after adding sugar and spices. Close jar tightly and let stand upside down for 25 hours.

 

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Cranberry ChutneyPick over and rinse cranberries. Combine cranberries, sugars, raisins, spices, and water. Simmer, uncovered, in a saucepan over medium heat. Stir often until juice is released, about 15 minutes. Reduce heat. Stir in rest of ingredients.

 

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Jelly GlazeWhat do you do with leftover jelly or jam? Make a glaze for chicken or pork.

 

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Squash RelishDissolve salt in 3 quarts water in large kettle. Soak next 4 ingredients in salted water for 1 hour. Bring remaining ingredients to a boil in large kettle. Add drained vegetables to syrup mixture.

 

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Sour Cherry JamThis sour cherry jam does not require pectin.

 

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Tomato and Green Chile SalsaI like to eat it fresh, but it needs a day or two days for the flavors to blend. This can also be hot packed for canning.

 

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Horseradish RelishCook all ingredients on medium for about 5 minutes, spoon into jars. You can refrigerate or process if you make a bigger batch to can.

 

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Berry Freezer JamMy husband and I went to a farm not far from where we live and picked blackberries for about an hour. As youngsters we both remember picking wild berries with our family on the side of the road.

 

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Sweet Cucumber RelishGrind veggies through coarse blade on food grinder. Mix with the salt and let drain in plastic drainer overnight.

 

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Five Minute Skillet JamsA speedy, no fuss way to whip up a small batch (2 cups) of super-fruity jam. Follow the recipes carefully; proper setting up depends on accurate measurement of all ingredients.

 

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Black Bean and Corn SalsaIn a medium bowl, blend mayonnaise, lime juice and cumin. Stir in remaining ingredients. Serve chilled.

 

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SalsaRecipes for Salsa

 

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Freezer JamMix well and let stand 4 hours or overnight: 2-3 cups mashed strawberries (or other soft fruit), depending on desired thickness, 3 cups sugar.

 

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Fresh Grape SalsaIn medium bowl, combine grapes, onion, cilantro, jalapeno and lime juice. Cover and chill at least 30 minutes. Season with salt and pepper to taste. Serve with grilled chicken, fish or pork if desired.

 

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Sugar Free JellyHeat on medium in pan without water. Add one package of Slim Set* (or any sugar-free pectin). Dissolve and pour into clean glass jars. You can let them cool slightly and cap, or use the old fashioned way and wax cover them.

 

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Frozen Strawberry PreservesWash berries before stemming. Combine 2 cups sugar and 1/2 cup water; let boil until it spins a thread. Add 2 cups berries; boil up good. Then add 2 cups sugar; bring to boil. Add 2 cups berries. Let boil good for 10 minutes.

 

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Green Tomato Sweet PicklesSlice tomatoes and pack tightly in hot, clean jars. Mix remaining ingredients in a separate pot and bring to a boil. Pour vinegar mixture into hot jars packed with tomatoes, filling jars.

 

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Seasoned ButtersThe base for all six butters is 8 oz. of softened butter (margarine can be used, but is not as good).

 

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Rhubarb-Apple ChutneyTie cloves in small cheesecloth bag. Put rhubard, apples, raisins, onion, garlic, brown sugar, salt, ginger, cinnamon, vinegar and water in a large heavy saucepan. Add bag of cloves and bring to boil. Turn down heat and boil gently, uncovered, until thick about 1 1/2 hours Stir often.

 

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Apple ChutneyThis is the time for cheap apples so let's make chutney.

 

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Easy SalsaSalsaPut the stewed and whole tomatoes in the blender on liquefy, until you have the thickness that you want. Add all of the other ingredients and push chop on the blender 2-3 times, depending on how chunky you want your salsa.

 

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Quick and Fresh SalsaEven with canned tomatoes, this is the freshest tasting salsa you've ever eaten. You probably won't buy a jar from the store again.

 

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Homemade Peanut Butter Prep time: about 10 minutes.

 

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Garlic SpreadMicrowave the margarine until it's soft enough that you can easily stir it with a wooden spoon. Pour entire contents of garlic into margarine and mix well then place back in refrigerator. Margarine will harden back up and you'll have enough garlic butter easily for a month.

 

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Old Fashioned Apple ButterCook apples in cider until tender. Press through a sieve or food mill; measure 3 quarts apple pulp. Cook pulp until thick enough to round up in a spoon. As pulp thickens, stir frequently to prevent sticking. Add sugar and spices.

 

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