Sauces and Condiments

Sauces and Condiments

Showing Results 11-20 (37 Total)

Blueberry-Chipotle Chutney

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until thick, stirring frequently. Cool; pour into airtight containers. Note: Refrigerate Blueberry-Chipotle Chutney in airtight containers up to…

Chestnut Topping

This makes a great topping for pancakes, waffles, ice cream or whatever! Use your imagination.

Chicken with Ginger Oyster Sauce

This recipe uses oyster sauce in a delicious example of how to spruce up chicken breasts. It also features last month's Featured Food - ginger.

Cinnamon and Clove Cranberry Sauce

Bring all ingredients, except ginger, to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in ginger. Cover…

Clementine-Cranberry Relish

Place clementines in a food processor; process until coarsely chopped. Combine clementines, sugar, and the remaining ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat; cool…

Cranberry and Goji Berry Chutney

Makes about 3 1/2 cups Combine cranberries, goji berries, apricots and shallots in a saucepan. Add cider and enough water to cover. Bring to a boil, then turn down to a simmer. Cook for 15 minutes, or until the goji berries are soft and plump, and the…

Cranberry-Habanero Salsa

To prepare salsa, place cranberries in a food processor; pulse 3 or 4 times until chopped. Combine cranberries, onions, and the remaining ingredients in a small bowl. Cover and refrigerate. Yield:  1 cup (serving size: 1/4 cup) CALORIES 60 (2% from…

Cranberry-Tomato Barbecue Sauce

Use this sweet and tangy barbecue sauce as you would any other, brushing it on during the final few minutes of cooking. For a spicier sauce, increase the cayenne.

Date Chutney

Combine all ingredients in a blender or food processor; process until thick and smooth. Note: Chutney will keep in the refrigerator for up to 2 days. Yield:  1 cup (serving size: 1 tablespoon) CALORIES 33 (3% from fat); FAT 0.1g (sat 0.1g,mono…