Taste of Home - Condiment Recipes

Raisin Sauce for Ham

Sat, 10 May 2008 23:22:37 GMT

The raisins cook up plump and soft in this savory golden sauce that will dress up ham for Easter dinner or anytime. A tart hint of lemon balances the fruit's sweetness. You can mix up this delicious accompaniment in minutes. —Lavonne Hartel Williston, North Dakota

Raspberry Vinegar

Wed, 07 May 2008 23:18:42 GMT

"Try combining the raspberry vinegar with oil and herbs or other seasonings for a lovely rosy vinaigrette you can serve over mixed greens and fruit," suggests Claudia.

Basil Vinegar

Sun, 04 May 2008 23:13:15 GMT

Never made an herb vinegar? It's easy! Our Test Kitchen came up with a super simple recipe with just three ingredients (Plus a couple of recipe below for using it). If your family prefers tarragon instead of basil, just substitute it in the same amount called for in the recipe.

Cranberry Chutney

Thu, 01 May 2008 23:10:28 GMT

Its beautiful ruby hue makes this chutney ideal for the holiday season. The interesting mix of ingredients is a zesty complement to both meat and poultry.

Jeweled Ham Glaze

Mon, 28 Apr 2008 23:07:52 GMT

When it comes to creating a gorgeous holiday entree, this glaze is tops. If your kitchen time's limited, try preparing it ahead so it's on hand in the refrigerator.

Strawberry Orange Spread

Fri, 25 Apr 2008 23:03:58 GMT

I wrap up this refreshing spread with jar toppers made from Christmasy fabric. It looks so festive tucked in a basket alongside homemade cookies.

Fruity Horseradish Sauce

Tue, 22 Apr 2008 23:02:35 GMT

Friends and family will get a "kick" out of this zippy condiment. It's sensational spooned over a hearty country ham, pork or beef roast.

Butter Hearts

Sat, 19 Apr 2008 22:55:26 GMT

Orange Barbecue Sauce

Wed, 16 Apr 2008 22:51:36 GMT

When Jerry and I got married, I worked with a friend to choose food that our farmer friends with big appetites would like. The highlight was a pig roast topped with this tangy barbecue sauce.

Berry Rhubarb Sauce

Sun, 13 Apr 2008 22:45:33 GMT

All Seasons Marinade

Thu, 10 Apr 2008 22:43:38 GMT

"This mixture is so versatile, it can be used to marinate just about anything," assures Joan Hallford of North Richland Hills, Texas. "I like to mix up a batch in a jiffy and keep it in the fridge for beef, pork, chicken or shrimp."

Sweet 'N' Tangy Freezer Pickles

Mon, 07 Apr 2008 22:34:25 GMT

Now you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. A batch of these puckery slices can keep in the freezer for up to 6 weeks—but they never last that long at my house! — Jean Vance Charlotte, North Carolina

Barbecue Sauce for Pork

Fri, 04 Apr 2008 22:27:03 GMT

Chunky Ketchup

Tue, 01 Apr 2008 22:17:55 GMT

I came up with this chunky homemade ketchup to jazz up chopped steak sandwiches and hot sausage sandwiches for my family. I gave some to our friends, too, and they enjoyed it on hamburgers and stuffed peppers. It's fresh-tasting and delicious.

Hot Pepper Jelly

Sat, 29 Mar 2008 22:17:35 GMT

We enjoy this fiery pepper spread on crackers with cream cheese. It also makes a terrific holiday gift. For a milder flavor and different color, substitute a green bell pepper, jalapeno peppers for the habaneros and green food coloring.