84 mackeral recipes

Easy mango sorbet from just three ingredients, ripe mango pureed with a light sugar syrup and frozen, no ice cream maker needed. Pure tropical fruit, naturally dairy-free and refreshingly cold.

Ben & Jerry's plum ice cream layers macerated plum juice into a sweet cream base, then swirls plum puree in at the end of churning. Vermont custard with bright fruit ribbons in every scoop.

Homemade raspberry jam made by macerating fresh raspberries in sugar, then cooking with pectin and lemon to a glossy set. Water-bath canned for the pantry, with a bright, fruit-forward flavor.

Broiled until popped, then macerated in sugar and brandy. Works as a cranberry sauce with a bit of kick for meats and also as a topping for pancakes or waffles.

Make creamy homemade yogurt without a yogurt maker, just milk, a spoonful of live yogurt as a starter, and your oven with the light on as a cozy incubator. Lightly sweetened with vanilla, set in hours.

Fresh or frozen blueberries blend with low-fat yogurt, milk, and vanilla into smooth, tangy frozen yogurt that tastes like summer in a bowl. No ice cream maker needed if you freeze and stir.

Strawberry yogurt popsicles made with frozen strawberries, plain yogurt, and a touch of gelatin for creamy, slow-melting texture. No added sugar, no ice cream maker. Just blend, freeze in paper cups, and pull them out on the hottest day.

Homemade crab apple pectin made from sliced unpeeled crabapples and water. A natural liquid pectin for jam-makers working with low-pectin fruits like peach, pear, or strawberry.

Easy almond oatmeal bread for use in bread maker or bread machine.

Homemade Italian pepperoni sticks smoked and dried from scratch with beef, anise, allspice, and hot chili peppers. A serious charcuterie project for sausage makers.

A bread maker/bread machine bread that incorporates black beans and 50% whole wheat flour.

Glazed smoked ham roasted with a jalapeño jelly and cilantro finish. Foolproof holiday ham technique with temperature markers and a spicy-sweet twist on tradition.

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.

Use this easy to make red chili gravy with enchiladas or with shredded or thinly sliced roast pork.

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.

Frozen fruit yogurt popsicles made with just three ingredients: yogurt, fresh or frozen fruit, and honey. No ice cream maker needed.