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Sauces and Condiments

A Sweet Rite of Spring

Managing editor Kathleen Childers travels with her family from Minnesota to northern New York to make maple syrup, a tradition that’s endured since the 1830s.

Afghani Coriander-Walnut Chutney

Order kabobs in Afghanistan, Pakistan or northern India, and you’ll be served some version of this soulful chutney.

Amazingly Decadent Chocolate Sauce

Two simple ingredients—chocolate and cream—make up this luscious sauce.

Apple-Beet-Horseradish Jam

Tart and tangy, this attractive jam goes well with roasted or smoked meats.

Apple-Maple-Cognac Sauce

Serve this sauce with Pork Tenderloin with Apple-Maple-Cognac Sauce.

Apricot and Lavender Compote

When using lavender for the first time, add it gradually as it can be very strong, depending on the weather conditions under which it was grown. (You can always add more at the end of cooking or while cooling.) Lavender’s flavor is stronger when it’s been heated and after it has been stored for a few days. This compote also works well over sponge, pound or angel food cake.

Apricot-Ginger Glaze with Balsamic Vinegar

This glaze also makes a wonderful sauce. Mix all the ingredients in a small saucepan, cook over medium heat until hot and melted, stir in 1 cup diced fresh mango and then serve the sauce with grilled meat.

Asian Pesto

This lemony pesto is packed with a trio of fresh herbs: basil, mint and cilantro.


Avocado-Mango-Coconut Chutney with Mint and Cilantro

Serve this chutney with chicken, fish pork, naan or curries, or spread it in pita breads.

Balsamic Onion Jam

Serve with steaks, burgers and sandwiches, or as a condiment to sharp cheese.

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