126 preserf recipes

Asian-style beef and couscous with flank steak in an apricot-ginger sauce, bell peppers, and mushrooms. A sweet-savory microwave meal with crisp-tender vegetables.

A truly decadent french toast stuffed with almonds and cream cheese. Talk about kicking it up a notch!

The raspberry preserves and almond paste tucked inside these delicate muffins make them a surprising treat.

Traditional Irish ginger marmalade made with bitter Seville oranges, lemons, fresh ginger root, and preserved ginger. A bittersweet, spicy preserve that's worth the slow simmer.

Blueberry or huckleberry jam uses liquid pectin and lemon for a quick-set traditional preserve. Two-minute hard boil delivers glossy deep-purple jam by the half-dozen jars.

Moroccan tomato and roasted green pepper salad from Fez with cumin, paprika, preserved lemon, and olive oil. A smoky, bright North African appetizer or side dish.

Rhubarb and banana fool made with quark, whipped egg whites, brown sugar, and preserved ginger. A light British dessert with tangy fruit and creamy cheese.

Buttermilk-marinated chicken strips get coated in sesame-studded breadcrumbs and baked until golden, served with tangy plum preserves sauce spiked with horseradish and mustard.

Black currant tea brownies layer cassis-infused fudge squares with a glossy berry preserve and a silky black currant tea ganache. A boozy, perfumed showstopper.

Danish chocolate shortbread cookies shaped into finger-thick ropes, filled with raspberry preserves, and drizzled with melted chocolate. An elegant holiday cookie with a buttery cocoa base.

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

Almond Butter Disks: piped European-style almond cookies flavored with dark rum and lemon zest, sandwiched with raspberry-kirsch glaze. Patisserie elegance, makes 18 sandwiches.

Rose hip chutney blends foraged rose hips with apples, raisins, apple cider vinegar, ginger, and cayenne for a tangy-sweet preserve that pairs with holiday ham, turkey, or game.

Fresh apricots cooked down with raisins, onions, and warming spices into a thick, tangy chutney that needs at least a month to age before serving.

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Georgia peach conserve slow-simmered with orange, lemon, raisins, and chopped pecans. A Southern fruit preserve with citrus brightness and nutty crunch, sealed in sterilized jars.