61 mackeral recipes

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.

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.

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.

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.

Light honey gelato made with skim milk, whipped egg whites, and unflavored gelatin. No ice cream maker needed. A fluffy, low-fat frozen dessert sweetened entirely with honey.

Spirited fruit macerated in orange liqueur, lemon juice, and sugar. A boozy fruit topping for cheesecake, pound cake, ice cream, or sherbet.

Fresh peach pie with a buttery crumb topping, cinnamon, and lemon juice. Sliced peaches macerate before baking for concentrated juicy flavor under a crispy streusel crust.

Homemade apricot liqueur infused from smashed apricot pits with vodka, cinnamon, and coriander. A two-month maceration creates a fragrant, almond-toned spirit similar to amaretto.

Fresh peaches macerated in white wine, port, sweet vermouth, citrus juice, and sugar. An elegant Italian-style no-cook fruit dessert served chilled in glass cups.

Nectarine sorbet with fresh blueberries and strawberries, made without an ice cream maker. Blended smooth and frozen for a light, fruity no-churn dessert.

Fresh strawberries macerated with thin orange slices, orange juice, and sweet vermouth for a boozy, citrus-kissed fruit dessert. Diabetic-friendly with optional sweetener.

Strawberries Italian style macerate ripe berries with sugar, lemon, orange juice, port, and white wine. Boozy fragole al vino dessert that needs nothing more than a chilled glass.

Strawberry wine fruit punch with honey, lemon, and a splash of cognac. Fresh strawberries macerate in sugar before mixing with white wine and 7-Up for a fizzy party drink.

Pineapple mint sorbet blends fresh pineapple, orange juice, lime, and mint into a smooth, tangy frozen dessert. A light palate cleanser or refreshing warm-weather finish, no ice cream maker required.