5,662 can ding recipes

Excellent and easy easy barbeque sauce that was handed down from my Grandmother.

Port wine, fig, and blue cheese sauce: a glossy reduction of caramelized aromatics, ruby port, and orange that melts tangy blue cheese into a velvety pour for pork roast or meatballs.

Tart, aromatic marmalade made from bitter Seville-style oranges. Tender peel strips suspended in jewel-bright jelly that's perfect on morning toast or stirred into tea.

Honeyed peach preserves: ripe peaches and orange peel cooked down with honey, sugar, and a touch of almond extract. Old-fashioned canning project for biscuits, toast, and gifting.

Slow cooker apple butter simmers unpeeled apples and cider for 10 hours, then adds sugar and warm spices for the last hour. Yields ten 6-ounce jars of deep, spiced spread for toast or biscuits.

Mango and tamarind chutney: slow-simmered jammy preserve with mango, golden raisins, ginger, mustard seed, and sour tamarind. Water-bath canned for a year of shelf life.

Good as a quick barbecue sauce but we use it for a dipping sauce for chicken fingers or homemade chicken nuggets.

Brandied raspberry sauce made with frozen raspberries, sugar, and cornstarch thickened with brandy. A quick dessert topping for cheesecake, ice cream, or pound cake.

Refrigerated biscuit dough is used in this recipe. Fill with your favorite jam or preserves, if you like.

Delicate and flaky Tilapia with an orange tarragon cream sauce, perfect for two servings for a quick and seemingly sophisticated dish. Serve with a rice pilaf to make it a meal.

No-cook strawberry freezer jam captures peak summer strawberry flavor with liquid pectin, sugar, and lemon juice. Ready in 20 minutes with no boiling and no canning equipment.

If you like sweet and buttery, you'll love these little gems. Quick and easy if you use store-bought mini tart shells. Or your could make your own shells out of pastry dough and bake them in a mini muffin pan.

Sugar-free refrigerator grape jelly made with unsweetened grape juice, unflavored gelatin, and lemon juice. No pectin, no canning, no special equipment. Ready in 35 minutes, keeps for 2 weeks.

Homemade fig jam with fresh figs, sugar, and lemon juice. A classic four-ingredient preserve, water-bath canned for shelf-stable storage. The Mediterranean breakfast staple.

Easy-peesy! This is the perfect holiday gift for neighbors and friends. It's a never-fail recipe.

Red raspberry jam is a no-cook freezer jam made with fresh mashed raspberries, sugar, and powdered pectin. Captures summer berry flavor with bright, fresh color that cooked jam cannot touch.