Sauces, creams, jams, dips, marinades, gravies, chutneys & salsas

Peach-pineapple ketchup Total time: 1½ hours plus cooling times Servings: This makes about 2 quarts ketchup Note: This recipe requires the use of a kitchen scale. 4 pounds yellow peaches 1 pound peeled and cored pineapple, about ¾ of 1 standard (3¾ pound) pineapple Scant 1½ cups (10 ounces) granulated sugar About 1 cup (7 ounces) light brown sugar 2 cups cider vinegar 1 tablespoon dry English mustard powder 2 tablespoons onion powder 1 tablespoon ginger powder 1 teaspoon grated nutmeg 1 1/2 tablespoons kosher salt 1.

Total time: 10 minutes Servings: 9 to 12 6 tablespoons tahini, stirred in the jar until blended before measuring 3 tablespoons water, more if needed 6 tablespoons date honey (also known as silan or date molasses) or bee honey, more if desired Spoon the tahini into a small bowl.

Creamy ranch dipping sauce Total time: 25 minutes Servings: Makes about 1 quart, plus 2 to 3 hours refrigeration time 1 (8-ounce) container cream cheese, softened 1 (16-ounce container) sour cream 1 cup mayonnaise 1 tablespon minced garlic 1/4 cup minced red onion 2 tablespoons chopped parsley 2 tablespoons plus 1 teaspoon chopped chives 2 tablespoons chopped dill 2 tablespoons chopped tarragon Zest of 1 lemon, finely grated or chopped 1 1/2 teaspoons red wine vinegar 1 teaspoon salt 1/2 teaspoon ground chipotle pepper Fresh ground black pepper to taste In a large bowl, whisk together the cream cheese, sour cream and mayonnaise until very smooth.

Total time: 25 minutes, plus cooling time Servings: This makes about 1½ cups chile oil Note: Adapted from “China Moon Cookbook” by Barbara Tropp. 1/3 cup dried red chile flakes 3 tablespoons fermented black beans, unrinsed and coarsely chopped 2 large cloves garlic, slightly crushed 1 tablespoon minced fresh ginger 1 1/4 cups canola oil 3 tablespoons sesame oil 1.

Total time: 15 minutes Servings: This makes a generous cup.

Recipe: Apple chipotle chutney

40 minutes.

Sriracha-style hot sauce Total time: 25 minutes Servings: Makes about 1½ cups sauce Note: This sauce should be prepared in a well-ventilated area and is best prepared at least 1 to 2 days before using.

Total time: 30 minutes Servings: Makes about 3 cups hot sauce.

Thai vinaigrette 15 minutes.

Brandied applesauce Total time: 40 minutes, plus cooling and chilling time Servings: Makes about 5 cups 4 pounds Granny Smith apples, or other cooking apples 3/4 cup dark brown sugar 1/2 cup apple cider 1/3 cup brandy, preferably applejack 2 cinnamon sticks Pinch nutmeg Pinch ground cloves Pinch dried ginger Zest and juice of 1/2 lemon 1.

Bolognese sauce Total time: About 1 hour, 15 minutes.

NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment.

NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment.

Dear SOS: At the recently opened Brendan’s Irish Pub here in Camarillo, along with the bread plate they serve a tasty condiment that the waitress described as an apricot, whiskey, onion jam.

Beer zabaglione Total time: About 15 minutes Servings: 4 4 egg yolks 6 tablespoons sugar, more or less as desired 1/2 cup Belgian ale, or another blonde or golden ale 1.

Hazelnut sherry zabaglione Total time: About 15 minutes Servings: 2 4 egg yolks 6 tablespoons sugar, more or less as desired 1/4 cup dry sherry, preferably oloroso 1/4 cup hazelnut liqueur 1.

Zabaglione Total time: 15 minutes Note: For a more traditional zabaglione, increase the Marsala wine and decrease the white wine, keeping the total amount of wine at one-half cup.

Miso-sake marinade Total time: 5 minutes, plus marinating time Servings: Makes 2 cups marinade Note: This savory miso marinade works for most meats, such as boneless pork chops, beef and chicken, as well as fish fillets such as cod and a variety of raw vegetables.

Homemade ricotta Total time: About 45 minutes Servings: About 1 pound, or 2 cups Note: This recipe requires the use of a thermometer. 9 cups whole milk 1 cup buttermilk 1 teaspoon salt 2 1/2 tablespoons distilled vinegar 1.

Perfumed nectarine jam Total time: 40 minutes, plus macerating time Servings: About 5 cups 2 pounds pitted, cut-up nectarines 13/4 pounds sugar (about 4 cups) 2 tablespoons lemon juice 1 teaspoon chopped lemon verbena (or 2 teaspoons chopped basil or 1 teaspoon chopped rose geranium) 1.

A refresher course on creating a lump-free and delicious gravy.

Total time: 15 minutes Servings: Makes 1 cup Note: You’ll need to start with a pan in which you’ve just roasted a bird or meat.

Total time: 15 minutes Servings: Makes 1 cup Note: From John Brenner.

Total time: 15 minutes, plus 45 minutes reducing time Servings: Makes 1 cup Note: You’ll need to start with a pan in which you’ve just roasted a bird or meat.

Tomato marmalade Total time: About 1 hour, 40 minutes Servings: Makes about 8 cups marmalade Note: Adapted from Valerie Gordon of Valerie Confections. 4 oranges (navel, Valencia or blood are all fine) 6 cups sugar, divided 1/2 cup water 10 pounds Roma tomatoes 2 teaspoons salt 1 teaspoon black pepper 1.

Plum ketchup Total time: About 11/2 hours Servings: Makes about 10 (8-ounce) jars Note: Adapted from Valerie Gordon of Valerie Confections.

Zucchini relish Total time: About 1 hour Servings: Makes a generous 9 cups Note: Adapted from Kevin West. 3 pounds small zucchini 1 pound white onions 1 pound red and yellow bell peppers 3 tablespoons kosher salt 3 cups cider vinegar 1 cup sugar 1 tablespoon pickling salt or coarse sea salt, such as Baleine brand 1 tablespoon honey (or more to taste) 1 teaspoon whole yellow mustard seed 1/2 teaspoon celery seed 1/4 teaspoon ground turmeric 1/4 teaspoon curry powder 1/2 teaspoon mixed whole black peppercorns and whole coriander, finely ground 1 dried chile pepper, finely chopped 1 clove garlic, peeled and split 1.

Hunanese chopped salted chiles Total time: 10 minutes plus 2 weeks steeping time Servings: This makes about 1 3/4 cups chopped chiles Note: Adapted from “Revolutionary Chinese Cookbook: Recipes From Hunan Province” by Fuchsia Dunlop 1 pound very fresh red Thai chiles 1/4 cup salt, divided 1.

Swedish cream Total time: 30 minutes, plus setting time Servings: 6 Note: This recipe can also be poured into oiled 1/2-cup ramekins and unmolded after chilling.

Dipping sauce Servings: 4 Note: Bonito flakes, mirin and light soy sauce are available at Japanese groceries and in the ethnic sections of many grocery stores.

Gazpacho cream, Cordoba-style (Salmorejo Cordobes) Total time: 25 minutes, plus chilling time Servings: 10 to 12 as a party dip; 6 as a starter Note: Serve this thick sauce as a dip or as a starter in individual ramekins.

Cucumber granita Total time: 15 minutes, plus freezing time Servings: Makes enough to serve as an accompaniment for 8 to 10 servings of gazpacho Note: Use this cucumber ice as a garnish for tomato gazpacho. 2 cucumbers, each about 11 ounces 2 tablespoons lemon juice 1/4 cup chopped onion 1/4 cup chopped green pepper 1 teaspoon salt 3 sprigs mint 3 tablespoons extra-virgin olive oil 1/2 cup water 1.

Green cilantro sauce (mojo verde) Total time: 10 minutes Servings: Makes a generous half cup of sauce 2 cloves garlic 1 jalapeño pepper, or to taste 1/2 teaspoon ground cumin 1 teaspoon oregano 2 tablespoons chopped parsley 1/2 cup loosely packed cilantro leaves 3 tablespoons olive oil 3 tablespoons wine vinegar 1/2 teaspoon salt 1/4 cup water Place all ingredients in a blender container and blend until smooth.

Red chile sauce (mojo colorado) Total time: 10 minutes Servings: Makes a scant half cup of sauce 3 tablespoons pimentón or paprika 1 fresh red chile, seeded and chopped, or cayenne to taste 3 cloves garlic 3 tablespoons olive oil 3 tablespoons wine vinegar 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 cup water Place all of the ingredients in a blender and blend until smooth.

Total time: 1 1/2 hours Servings: 4 to 6 Note: Peperonata, a basic stew of tomatoes, onions and peppers, is found all over the Mediterranean.

Total time: 5 minutes Servings: 8 Note: You can substitute regular roasted red peppers for the piquillos; just increase the amount of smoked paprika.

Total time: 30 minutes Servings: 8 Note: Chervil and tarragon are traditional in this classic sauce, and you can substitute them for the chives, or use basil or dill. 2 hard-cooked eggs 1 teaspoon coarse mustard 1 tablespoon minced shallot 2 tablespoons chopped chives 2 tablespoons chopped cornichons 1 tablespoon drained large capers Salt, pepper 1/2 cup sour cream 1 tablespoon freshly squeezed lemon juice Tabasco sauce 1.

Hickory-smoked brisket with Southwestern barbecue sauce Total time: 2 hours, plus 5 to 6 hours smoking time Servings: 6 to 8 Note: This recipe calls for hickory chips and the use of a smoker, or a charcoal grill converted to a smoker.

Total time: 40 minutes, plus steeping and cooling times Servings: 2 1/2 cups sauce Note: Zaru, or “basket” in Japanese, is named for the bamboo basket in which it’s served.

Total time: 20 minutes, plus cooling and overnight chilling time Servings: 2 1/2 cups syrup Note: Although it is excellent on top of your fresh, hot soy pudding, this versatile syrup can be used to dress up everything from fruit salads to iced teas.

Active Work and Total Preparation Time: 30 minutes plus 8 hours standing This recipe works best with weights (how would you know if you were a few strawberries short of a pint?).

Total time: 20 minutes plus marinating and grilling time Servings: 6 Note: Muscovado sugar owes its rich color and deep flavor to its high molasses content, and can be found at most cooking and baking supply stores.

Total time: 20 minutes plus marinating and grilling time Servings: 6 1 tablespoon cracked black peppercorns 3 tablespoons chopped chives 1 tablespoon chopped rosemary 5 teaspoons salt 1 tablespoon chopped garlic 2 tablespoons chopped Kalamata olives 2 tablespoons chopped capers 1/4 cup chopped red onion 2 tablespoons Dijon mustard Zest of 1 lemon, finely grated Juice of 2 lemons 1/2 cup balsamic vinegar 1/2 cup olive oil 1 (4 to 6-pound) chicken, cut into 8 pieces 1.

Total time: 20 minutes plus marinating and grilling time Servings: 6 Note: Galangal (a large root similar to ginger) and Thai basil can be found at Asian markets. 2 tablespoons dark brown sugar 1 to 3 Thai chiles, stemmed, seeded and finely chopped 1 tablespoon chopped garlic 3 tablespoons grated galangal or ginger 1/4 cup chopped cilantro 1/4 cup chopped Thai purple or regular basil 1/4 cup finely chopped green onions 1/4 cup finely chopped lemongrass (tough outer leaves removed) Zest of 1 lime, finely grated Juice of 4 limes 1 (13 1/2 -ounce) can coconut milk 1/4 cup toasted sesame oil 2 tablespoons fish sauce 1 (4- to 6-pound) chicken, cut into 8 pieces 1.

The ‘mortar’ that holds the Seder meal together takes many forms.

Recipe: Caramelized onions Total time: 4 hours Servings: Makes about 2 1/2 cups Note: These onions will keep tightly covered in the refrigerator for at least a week. 5 pounds brown onions (about 6 large) 1/2 cup oil 1 tablespoon salt 1.

Total time: 25 minutes Servings: 12 Note: From Donna Deane.

Total time: 30 minutes, plus 2 weeks soaking time Servings: 8 cups soaked prunes Note: Adapted from “The Cooking of Southwest France” by Paula Wolfert.

Total time: 2 hours, 10 minutes plus standing time Servings: Makes about 6 cups Note: Adapted from a recipe by E.

Total time: 40 minutes Servings: Makes 3 cups salsa Note: From test kitchen manager Noelle Carter.

Total time: 15 minutes, plus sitting time Servings: Makes 3 cups Note: Serve as a dipping sauce with the grilled meatballs in grape leaves.

Total time: 1 1/2 hours, plus 3 hours roasting time Servings: Makes about 6 cups sauce, or 12 (1/2-cup) servings Note: The roasted tomatoes can be prepared in advance; they will keep up to a month covered in olive oil, stored in a wide-mouthed jar and refrigerated.

Total time: About 8 minutes Servings: Scant 2 cups Note: It’s important that all ingredients are at room temperature.

Total time: 20 minutes Servings: Makes scant 1 cup Note: Store the charmoula for up to 1 week, refrigerated, in an airtight jar or plastic bag. 4 garlic cloves, minced 1 tablespoon minced ginger 1/2 cup chopped parsley 1/3 cup chopped cilantro Zest and juice of 1 lemon 2 teaspoons sweet Spanish paprika Pinch cayenne powder 2 teaspoons ground cumin 1 dried bay leaf, crumbled Pinch saffron 1/2 cup olive oil 1/4 teaspoon salt 1.

Total time: 10 minutes, plus 30 minutes macerating time for the berries Servings: Makes about 2 cups Note: Frozen berries are not only less-expensive than fresh berries, but when thawed they can be pressed more easily through a strainer than can fresh.

Total time: 15 minutes, plus cooling time Servings: Makes about three-fourths cup Note: The spice mixture can be stored in an airtight jar or plastic bag for up to 6 weeks. 3 tablespoons cumin seeds 3 tablespoons coriander seeds 1 tablespoon black or brown mustard seeds 1 tablespoon fenugreek seeds 1 tablespoon black peppercorns 1 teaspoon whole cloves 3 tablespoons turmeric 1.

Total time: 5 minutes Servings: 1 Note: From Damian Windsor at Bin 8945 Wine Bar & Bistro 1/2 lime, cut into wedges for muddle 2 cubes sugar 6 mint leaves 3 dashes Angostura bitters 6 ounces cranberry juice 1.

Total time: 20 minutes plus cooling time Servings: About 2 cups Note: From Donna Deane 1 1/2 cups ruby Port 3/4 cup sugar 3 cloves 1/2 stick cinnamon 3 allspice berries 4 black peppercorns 2-inch-by- 1/2 -inch strip of orange peel 1 (12 ounce) package cranberries, washed 1.

Total time: About 1 hour, plus macerating and cooling times Servings: Makes about 1/2 cup sauce Note: Adapted from “Adventures of an Italian Food Lover,” by Faith Heller Willinger.

Total time: 30 minutes plus 6 to 8 hours for chilling Servings: 4 to 6 Note: Adapted from a recipe in “Please to the Table” by Anya von Bremzen.

Total time: 10 minutes, plus 30 minutes standing Servings: 12 to 14 Note: Serve this with the roast pork shoulder master recipe. 1/4 cup minced shallots 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1/4 cup finely diced cornichons 1 tablespoon capers 3/4 cup olive oil 1/2 cup minced parsley 1.

Total time: About 22 minutes (12 if using a blender) Servings: Makes three-fourths to 1 cup 2 cloves garlic, chopped 1/2 teaspoon salt 4 anchovy fillets, preferably salted 1 tablespoon capers 6 tablespoons chopped parsley leaves 2 tablespoons chopped mint leaves 1 tablespoon red wine vinegar 1/2 cup to 3/4 cup olive oil 1.

Total time: About 8 minutes Servings: Makes about one-third cup Note: This recipe is based on an idea from Hugh Fearnley-Whittingstall’s “River Cottage Meat Book.” 1/4 cup finely chopped mint leaves 1 teaspoon minced shallots 2 tablespoons cider vinegar 1/4 teaspoon sugar 1/4 teaspoon salt 1/2 teaspoon dried mustard 1 tablespoon canola or vegetable oil 2 tablespoons plain yogurt Put the mint, shallots, vinegar, sugar, salt, mustard and oil in a small jar with a tight-fitting lid.

Total time: 35 minutes, plus overnight soaking Servings: Makes about 2 cups Note: From “The Bombay Café” by Neela Paniz.

Total time: 10 minutes Servings: Makes 2 cups Note: Molcajetes, lava stone mortar and pestles, are widely available at Latino markets and selected cookware stores. 2 heaping tablespoons finely chopped white onion 3 serrano chiles, seeded and finely chopped 4 heaping tablespoons roughly chopped cilantro plus cilantro leaves with little stems for garnish 3/4 teaspoon salt or to taste 3 large avocados or 4 small avocados 4 ounces ripe tomatoes, finely chopped (about 2/3 cup) 1 tablespoon freshly squeezed lime juice 1.

Total time: About 15 minutes Servings: 10 2 teaspoons kosher salt, divided 4 medium tomatillos, husked 1/2 cup cilantro leaves 1/4 cup coarsely chopped onion 1 to 2 teaspoons seeded, coarsely chopped serrano chile 1 ripe Hass avocado, peeled and cut into large chunks 1 tablespoon freshly squeezed lime juice 1.

Total time: 25 minutes plus cooling time Servings: Makes 2 1/2 cups syrup Note: From Regina Schrambling.

Total time: 1 hour, plus 2 months to steep Servings: 18 Note: From Lou Amdur; his recipe was inspired by Paula Wolfert’s.

Total time: 1 hour, 15 minutes Servings: 6 to 8 Note: Adapted from “The Book of New Israeli Food” by Janna Gur.

Total time: 15 minutes Servings: Makes about 1 1/4 cups to fill 3 rugelach pastry rolls (see accompanying recipe) Note: From Times test kitchen director Donna Deane 1/4 cup walnuts 1/2 cup dried apricots, chopped 1/2 cup golden raisins, chopped 1/2 teaspoon grated orange zest 2 tablespoons packed light brown sugar 1.

Total time: 20 minutes Servings: Makes about 3 cups Note: From Mary Ellen Rae, Times Test Kitchen recipe tester 1 (12-ounce) bag fresh cranberries 1 seedless tangerine 1/2 cup sugar or more to taste 1/2teaspoon Chinese five-spice powder (star anise, cloves, cinnamon, fennel seed and pepper) 1.

Total time: About 35 minutes, plus 30 minutes chilling time Servings: 8 Note: Adapted from “I Love Crab Cakes!”

Total time: 20 minutes Servings: Makes two-thirds cup Note: From “The Bombay Café” by Neela Paniz.

Total time: 55 minutes Servings: 4 to 6 Note: From Raunaq Savur of Rasa Catering.

With just a little extra effort, you can create a really special sauce.

Total time: 10 minutes, plus chilling time THANKSGIVING dinner without cranberries would be as forlorn as if the turkey were missing.

Total time: 20 minutes plus cooling time Servings: About 2 cups Note: From Donna Deane 1 1/2 cups ruby Port 3/4 cup sugar 3 cloves 1/2 stick cinnamon 3 allspice berries 4 black peppercorns 2-inch-by- 1/2 -inch strip of orange peel 1 (12 ounce) package cranberries, washed 1.

Total time: 25 minutes, plus 2 hours chilling Servings: Makes 6 cups Note: From Lydia Shire 2 cinnamon sticks 30 whole cloves 8 whole allspice 3 cups water 3 (12-ounce) bags cranberries 3 cups sugar 1.