678 preserf recipes

Slight sweet with fresh clean flavor from lemon zest and a bit of kick from ground ginger. Perfect for spreading onto zucchini bread.

Sweet and fiery pineapple mustard horseradish sauce with apple jelly and dry mustard. A no-cook condiment for ham, roast beef, or charcuterie boards.

Apricot mustard combines prepared sweet-hot mustard with apricot preserves and dry mustard for an aged condiment with serious bite. A three-ingredient project that mellows beautifully over weeks.

Low-calorie blueberry parfaits layered with vanilla frozen yogurt, warm blueberry-apricot sauce, and slivered almonds. Four ingredients, 15 minutes, and gorgeous in a glass.

Lemon blossom cookies are buttery thumbprint cookies made with lemon juice and powdered sugar, rolled in chopped nuts, and filled with fruit preserves or pecans. A classic holiday cookie tray staple.

Apricot baked ham with a sweet-savory glaze of apricot preserves, dry mustard, and brown sugar. Score, stud with cloves, and bake for a showstopping holiday centerpiece.

Rugalach rolls cream cheese dough around apricot preserves, cinnamon-sugar, ground pecans, and currants into bite-sized crescent cookies. The Jewish-American holiday cookie passed down through generations of bakers.

Russian chicken baked with Russian dressing, apricot preserves, and dry onion soup mix. A 4-ingredient, dump-and-bake classic that creates its own sweet-tangy sauce.

Soft cream cheese cookies studded with pecans and swirled with apricot preserves, topped with matching apricot frosting and coconut for pillowy sweetness.

Sweet and spicy onion glaze from just three pantry ingredients: apricot preserves, onion soup mix, and zesty dressing. A no-cook brush-on glaze for chicken, ribs, kabobs, burgers, and franks.

Homemade duck sauce from peach preserves, white vinegar, fresh ginger, and scallions. Four ingredients, 20 minutes, and far better than the takeout packets.

Indulgent challah French toast dipped in heavy cream, eggs, vanilla, and a splash of Triple Sec, then griddled golden with cinnamon. Weekend brunch that earns its name.

Sweet cream cheese spread blended with apricot preserves and golden raisins, garnished with walnuts for crackers or bagels.

Danish pastry twisted through with apricot preserves and topped with walnuts for a bakery-style breakfast treat that rises beautifully.

Three-ingredient grilling glaze made from onion soup mix, apricot preserves, and salad dressing. Brush it on chicken, spareribs, kabobs, or burgers during the last few minutes for a sticky, sweet-spicy finish.

Butter-sautéed bananas in an apricot-orange sauce, flambéed tableside with rum or brandy. A dramatic 20-minute French dessert served over ice cream or with whipped cream.