226 clear recipes

Apricot pineapple pie fills a double crust with sweet-tart cooked dried apricots and crushed pineapple in a clear cornstarch glaze. A vintage diner-style fruit pie with intense jam-like flavor.

Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.

Champagne jelly: a sparkling four-ingredient preserve with bright wine flavor and a clear, jewel-toned set. Brilliant on a cheeseboard or glazing roast chicken.

This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

South African sasaties: pork or lamb cubes marinated 12 hours in a curried dried apricot sauce with vinegar and onion, then broiled and basted. Sweet, tangy, and warmly spiced.

Old-fashioned pumpkin preserves with lemon and mixed spices, slow-macerated overnight in sugar then boiled until clear and glossy. A heritage canning recipe for fall.

Homestyle chicken barley soup with carrots, celery, onion, and thyme in a clear chicken broth. Hearty one-pot dinner that uses up leftover chicken.

Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.

Crock-made crystal sweet pickles brined for 2 weeks, then dressed in a cinnamon and clove vinegar syrup over 5 days. A labor of love from grandma's kitchen that yields jars of glass-clear, spiced pickles.

Homemade apple pie filling for freezing or canning combines sliced apples with cinnamon, nutmeg, and a clear cornstarch syrup. Make-ahead pantry filling for instant pies all year.

Basic apricot glaze simmers apricot preserves with sugar and water into a clear, golden lacquer for fruit tarts, danish pastries, and croissants. Essential pastry kitchen building block in 15 minutes.

Rhubarb conserve with orange, lemon zest, and chopped nuts simmered until thick, glossy, and clear. A chunky fruit preserve with citrus brightness and nutty crunch for toast, scones, or gifting.

Clear chicken broth infused with ginger and white wine, loaded with sauteed shiitake mushrooms, napa cabbage, and wilted spinach finished with sesame oil.

Heritage crystal pickles brined for 5 days, boiled with ginger and alum, then simmered in sweet pickling spice syrup until glass-clear. A Southern canning tradition worth the wait.

Homemade horseradish relish made from fresh horseradish root, white vinegar, and salt. Sharp, sinus-clearing condiment for roast beef, prime rib, and Bloody Mary cocktails.