9,390 freeze recipes

Sweet red pepper jalapeño jelly cooks chopped peppers with cider vinegar, sugar, and pectin into a sweet-and-spicy jelly. Cream cheese and crackers' best friend.

Quick pickled green peppers with garlic and bay leaves in a simple vinegar brine. Pack into canning jars for a crunchy, tangy condiment that lasts for months.

Traditional slow-cooked polenta finished with butter and Parmesan cheese. Stirred low and slow for up to 45 minutes until thick, creamy, and impossibly smooth.

Old Virginia wassail simmers apple cider, orange juice, pineapple juice, and warm cinnamon-clove spices in a stovetop percolator. A fragrant Southern holiday punch for a crowd.

Three-layer mint chocolate candy with dark chocolate on the top and bottom and a green peppermint white chocolate center. No-bake fudge-style squares made with sweetened condensed milk and just six ingredients.

Sauteed pork chops over sauerkraut braised with bacon, onion, caraway and apple juice, finished with fresh dill. A classic Central European dinner for two that balances rich pork against tangy, aromatic kraut.

Homemade pepper jelly with sweet bell peppers, banana peppers, and apple cider vinegar. Colorful marmalade-style slices suspended in a sweet, tangy jelly.

Sugar-free cranberry orange gelatin salad made with whole orange, raw cranberries, and sugar-free gelatin. A light, low-calorie holiday side that's tangy, refreshing, and guilt-free.

Avocado banana baby food mashes equal parts ripe avocado and banana into a smooth, naturally creamy first food for babies. Two ingredients, no cooking, packed with healthy fats and potassium for growing little ones.

Carrot and rhubarb preserve combines pureed sweet carrots with tart sliced rhubarb. A three-ingredient old-country jam with vibrant color and a bright sweet-tart flavor.

A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.

Texas smoked beef brisket rubbed overnight and slow-smoked for 7 hours with beer in a water smoker. Fat side up, foil-wrapped halfway through for bark and tenderness.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Stewed California figs cooked low and slow in water, with variations using orange, lemon, sherry, ginger, or cinnamon. Serve warm or chilled for breakfast or dessert.

Cranberry tea punch with spiced black tea, cranberry juice, orange juice, and lemon juice served over ice. A big-batch party drink with warm cinnamon and clove notes.

Roast pork loin rubbed with caraway, mustard, and sage, finished under a brown sugar applesauce glaze. The bone-deep Sunday dinner roast that fills the house with autumn smells.