3,647 can ding recipes

Homemade blueberry marmalade with real orange and lemon slices. This small-batch canning recipe yields 9 half-pint jars of jewel-toned spread that's half jam, half citrus marmalade.

Old-fashioned pickled peaches: small ripe peaches studded with cloves and put up in a sweet, spiced cider vinegar syrup. The Southern relish tray classic that bridges canning season and Christmas dinner.

Cilantro Waffle Chips with Chunky Guacamole recipe

Green chili sauce made from scratch with diced green chiles, garlic, onion, and a simple flour roux. Ready in 15 minutes for enchiladas, burritos, and smothered anything.

Homemade coffee liqueur with vodka, instant coffee, sugar, and real vanilla bean. A DIY Kahlua-style drink that steeps for two weeks in the bottle.

Frothy chocolate breakfast shake blended with banana, egg, and skim milk for protein. Homemade cocoa sauce sweetened with artificial sweetener keeps it low-calorie.

Spicy cranberry relish sweetened with honey and simmered with a whole chopped orange, ginger, cinnamon, and cardamom. A warmly spiced, refined-sugar-free relish for Thanksgiving turkey and beyond.

Home-improved tomato sauce doctors canned tomato sauce with sauteed onion, garlic, and fresh herbs. Tastes like scratch-made in 30 minutes.

Five-ingredient Texas-style bean soup with ground chuck, canned minestrone, Rotel tomatoes, and ranch-style beans. Ten minutes of prep, one hour of simmering, zero fuss.

Salt-free seasoning blend with garlic powder, basil, star anise, oregano, and lemon zest. A homemade spice mix for low-sodium cooking that adds real flavor without the salt.

Vegan eggplant dal with roasted eggplant folded into red lentils simmered with popped mustard seeds, cumin, coriander, and cinnamon. A smoky Indian lentil sauce.

Homemade chocolate Irish cream with whiskey, rum, creme de cacao, sweetened condensed milk, and a touch of chocolate syrup. A blender-based copycat of Bailey's that costs less and tastes richer. Serve over crushed ice.

Indian nut masala paste made from toasted cumin, cardamom, poppy seeds, and peppercorns ground with almonds, garlic, and fresh ginger. Keeps for a month.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Pink lavender lemonade naturally colored with hibiscus flowers or strawberries, infused with fresh lavender leaves. A floral, refreshing summer drink from scratch.

Gourmandise cheese topped with butter-toasted pine nuts for a rich, three-ingredient appetizer that comes together in under 15 minutes.