13 mackeral recipes

Three-ingredient seedless blackberry preserves with equal parts berries and sugar plus a splash of lemon juice. Old-school maceration method gives deep berry flavor without added pectin.

Ben & Jerry's kiwi ice cream is the homemade-cookbook copycat with macerated kiwi folded into a French-style custard of whole eggs, sugar, and heavy cream. Tropical, vibrant, and unexpectedly creamy.

Blackberry lemon ice cream made with sweetened condensed milk, half-and-half, and fresh lemon juice. No-cook five-ingredient ice cream maker recipe. Bright, tart, and creamy in equal measure.

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.

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.

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.

Whole wheat French toast with orange zest, cinnamon, and vanilla, served with sugar-macerated orange slices and a sprinkle of wheat germ. A lighter brunch option.

Raspberry sorbet spiked with Beaujolais wine, lemon juice, and a touch of cream. A jewel-toned grown-up dessert with a smooth, scoopable texture. No ice cream maker required.

Peanut butter and celery health wedge on whole wheat with grated cheese, toasted in a sandwich maker until crispy and melty. A crunchy, protein-packed snack in 10 minutes.

Rhubarb, rose, and strawberry jam macerates rhubarb and small berries with sugar overnight, then boils with scented rose petals and lemon juice for a floral, blush-pink English preserve.

Old-fashioned peach ice made with fresh peaches, sugar syrup, and beaten egg whites for a light, airy texture. A vintage frozen dessert from the days before electric ice cream makers.