Fruit recipe collection

Roast venison loin rubbed with juniper berries and black pepper, served with a citrus-ginger cranberry sauce finished with red wine and cold butter.

Roasted asparagus with olive oil, Parmesan, and lemon at high heat for crisp-tender spears in just 20 minutes. A simple, elegant vegetable side dish that works with any main course.

Roasted chicken with apricots braised in white wine, thyme, and paprika. A classic Jewish-style holiday main with sweet-savory pan sauce and tender carrots and onions underneath.

Old-fashioned oatmeal cookies loaded with figs, nuts, and warm spices create hearty, chewy treats perfect for holiday baking or lunchbox snacks.

Rosehip, Hibiscus & Currant Pie or Cake Filling recipe

Royal coconut cookies: chewy oatmeal-coconut drop cookies built on brown sugar and butter. Crisp edges, tender centers, and toasty coconut flavor in every bite.

Reuben casserole layers crisped rye bread, corned beef, Swiss cheese, Granny Smith apples and sauerkraut with Dijon and mayo for a baked take on the deli sandwich classic.

Rum raisin bundt cake made with ripe bananas, dark rum, walnuts, and allspice. A moist, no-fuss batter baked in a fluted tube pan and dusted with powdered sugar.

No-cook rum-flavored fruit sauce blended from ripe bananas, orange, plumped raisins, and lemon juice. A naturally sweet topping for pancakes, waffles, and French toast.

Curried ground beef and rice one-pot supper with peanut butter, raisins, honey, and warm spices. Cook it stovetop or bake it as a casserole for an easy weeknight dinner.

Indian sago and vermicelli kheer with golden raisins and cardamom simmered in milk. A creamy, fragrant pudding dessert served hot or chilled.

Cowboy pot roast braised with dried apricots, blanched leeks, and lemon zest in beef stock. A Western-style braise with sweet-savory depth and fork-tender beef.

White sangria built on dry white wine, cinnamon simple syrup, sparkling water, and citrus and apple slices for a chilled summer pitcher that pours light and crisp.

Indonesian chicken sateh skewers marinated in lemongrass, garlic, and curry, grilled over fire and drenched in a silky coconut-peanut sauce with fish sauce and lime.

Apple bread made in a bread machine with apple cider, applesauce, diced Granny Smith apples, and walnuts. Triple apple flavor in a honey-sweetened loaf with crunchy nut bits.

Sauerbraten meatballs: cooked beef meatballs simmered in a tangy-sweet German-style gravy thickened with crushed gingersnaps. A 30-minute weeknight riff on the slow-braised classic.