1,232 sugar cook recipes

Strawberry yogurt ice cream with just four ingredients: pureed strawberries, sugar, yogurt, and whipped egg white. Lighter, tangy, no-cook summer treat.

Turnips and carrots are cooked in the pan and glazed with lemon, thyme and brown sugar. A quick and tasty side dish.

Fluffy skillet pancakes loaded with cinnamon-sugar apples cooked right into the batter. One pan, four gorgeous pancakes, minimal cleanup.

Raw cranberry-orange relish sweetened with sugar and spiked with whiskey at the last minute. Bold Thanksgiving condiment with zero cooking.

Orange, lemon, and grapefruit marmalade slow-cooks three citrus fruits with sugar into a glossy bittersweet preserve. British-style marmalade with no commercial pectin needed.

Cooked strawberry jam recipe uses fresh berries, dry pectin, lemon juice, and sugar for shelf-stable jars. Classic 4-minute rolling boil method, no fail.

Fig or strawberry jam cooks fresh figs and sugar with strawberry-flavored gelatin for an easy two-step preserve with a soft, spreadable set without traditional pectin.

No-cook peach freezer jam with mashed fresh peaches, sugar, liquid pectin, and lemon juice. Stovetop-free preserve that tastes like ripe summer peaches all year round.

These cookies are soft-cake like because of the pumpkin and applesauce. Dried cranberries and chocolate chips give the cookies additional deliciousness.

Sri Lankan sweet mango chutney cooks sliced mangoes with sugar, vinegar, mustard seeds, cardamom, and sultanas into a sticky, spiced preserve. Pairs with curries, grilled meats, and cheese boards.

Chocolate pudding brownies use cook-and-serve pudding mix as the cocoa base, giving fudgy bars with a tender crumb and deep chocolate flavor. Topped with powdered sugar.

Freezer strawberry jam made without cooking, using fresh berries, sugar, lemon juice and Certo liquid pectin. Bright fresh-fruit flavor that tastes like summer in a jar.

Spiced pumpkin butter: shelf-stable canned spread with cooked pumpkin, pectin, sugar, and warm pumpkin pie spice. Six half-pint jars perfect for fall gifting or toast.

Crockpot cranberry pork roast: a browned roast slow-cooked in tangy-sweet cranberry sauce with mustard and brown sugar, then the juices get thickened into a glossy sauce for spooning over.

Chocolate marshmallow fudge made the old-school way with evaporated milk, butter, sugar, chocolate, and marshmallow cream. Cooked to soft-ball stage for that classic dense, smooth fudge texture.

Apricot marmalade made from dried apricots soaked overnight, simmered to a smooth pulp, then cooked with sugar and cinnamon. A four-ingredient classic preserve with a deep amber color.