Category Archives: Sauces/Jellies/Condiments

39 Years and Counting – Cranberry Relish

In the 1980’s, I headed to my parents’ house in Florida for the holidaze armed with Parade Magazine loaded with Julia Child’s ideas for a feast worthy of the daze. I no longer carve the breast out of the raw … Continue reading

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Iberian Tomato Sauce

Check out this sauce! It comes together in next to no time, and, trust me on this, even if you do not care for Spanish olives, I think that you will be pretty darned in favor of them in this … Continue reading

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Peach Butter

Another ever popular holidaze gift from my kitchen is peach butter; with just a bit of mango and brandy added for interest. It also happens to be, with the use of frozen pitted, peeled and sliced peaches and mango, wicked … Continue reading

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Peach Salsa

Decades ago, now, a coworker showed up at the office on a December Monday morning with a recipe he had been given by a little old lady he had run into at some holidaze fair or other. The recipe was … Continue reading

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Spicy Tomato Sauce

So, yeh, I realize that cod is not the first thing that springs to mind when one talks about tomato sauce, but it really does work a treat with this sauce, and… while I am at it, this zippy little … Continue reading

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Fig Balsamic BBQ Sauce

When you’ve been making a recipe for close to half a century, things will change. Sometimes, on purpose, like when I started adding a bit of spicy organic ketchup to the base mix; making for a nice, and slight (I … Continue reading

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Banana Ketchup

Back in the day, before tomato came to rule the roost, there were all sorts of different ketchups, from mushroom to… well who knows what? This version, loosely based on a recipe popular (so I read) in The Philippines, turned … Continue reading

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Medianoche Mayonnaise

As I understand it, Medianoche (“Midnight”) Mayonnaise was made for adding a nice bit of flavor to the classic Cuban (ham or pork, cheese, pickles, and mustard), samich and it does. Here at our house, it goes much, much farther … Continue reading

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A (Slightly) Adjusted Take on Jezebel Sauce

Earlier this year, I posted about making Jezebel Sauce with the goal of making a couple of different, but coordinating, munchies for a gathering. This time, I’ve made a *slightly* less zippy batch, due to the fact that my mom-in-law … Continue reading

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Donair Sauce

Originating in Halifax, Nova Scotia, Donair, and this sauce, is a tasty, and simple to make at home, take on gyros. We will cover the actual Donair recipe tomorrow, but today, let us handle the sauce, which is a little … Continue reading

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