54 jewel recipes

Cranberry-orange gelatin salad mold with red wine, fresh orange puree, and cranberry sauce. A jewel-toned retro side dish for holiday tables.

Pickled Zante grapes (Champagne grapes) in a sweet champagne vinegar brine with allspice. Cocktail garnish and cheese-board jewel that keeps for months.

Homemade strawberry jelly from fresh berries, sugar, and liquid pectin. Crush, strain through a jelly bag, boil hard for 30 seconds, and you've got jewel-bright jelly ready to jar.

A tangy, jewel-toned tomato aspic loaded with crunchy celery, green peppers, and green beans. This vintage molded salad brings old-school Southern charm to any potluck or holiday spread.

Barbecued pork ribs with currant glaze rubs ribs in ginger, coriander, and paprika, then bastes them with a sweet-tart red currant, orange juice, and Dijon mustard glaze in the final 15 minutes. Glossy ruby-jeweled finish.

A jewel-red Christmas borscht simmered with beets, garlic, bay leaf, and lemon juice, then topped with cool sour cream and fresh dill. Light, earthy, and ready in 45 minutes for your holiday table.

Baked spiced apple rings in cranberry juice with cinnamon sticks, whole cloves, and lemon. Slow-baked until transparent and jewel-toned, served hot or cold as a garnish or vegan side dish.

Poached pears in a raspberry-apple juice sauce with lemon zest. An elegant, light fruit dessert served warm or chilled with a jewel-toned syrup that needs no added sugar.

Aunt May's pickled green tomatoes is a heritage four-day sweet pickle recipe that turns 15 pounds of unripe tomatoes into translucent, cinnamon-and-clove spiced jewels in cider vinegar syrup. Old-school canning that fills the pantry.

Greek poached oranges in spiced mavrodaphne wine syrup with bay leaf and clove. A jewel-toned, make-ahead dessert that lets winter citrus shine without the oven.

Pickled figs in a spiced syrup with clove, allspice, cinnamon, and mace. Old-Southern preserve that turns whole figs into glossy, jewel-like jars for cheese boards and roasted meats.

Pickled red beets in a sweet brown sugar and vinegar brine. Old-school canning recipe that yields jewel-toned jars perfect for sandwiches, salads, and holiday relish trays.

A vibrant Christmas conserve with cranberries, whole oranges, pineapple, and dried apricots cooked into a chunky, jewel-toned spread. Jar it up for holiday gifting or slather on toast all season long.

Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.

Port wine jelly made with port, fresh grape juice, sugar, and liquid pectin. A jewel-toned preserve that pairs with cheese boards, roasted meats, and holiday gift giving.

Whole apples poached in red wine with cinnamon and honey until jewel-toned ruby. A five-ingredient French bistro dessert that looks stunning and requires only a saucepan.