281 condiment recipes

Homemade beet horseradish with fresh grated beets and horseradish in a sweet vinegar brine. A fiery, vibrant condiment for roast beef, gefilte fish, or your holiday table.

Homemade honey mustard made from scratch with dry mustard powder, honey, apple cider vinegar, and turmeric. A creamy condiment that keeps refrigerated for up to a month.

Cranberry-ginger relish cooked with fresh ginger and orange juice into a thick, tangy condiment. Make it up to a month ahead for Thanksgiving or holiday dinners.

Mama Stamberg's cranberry relish with raw cranberries, onion, sour cream, and horseradish. The famous NPR Thanksgiving recipe that's frozen then thawed for a shocking pink, tangy condiment.

Homemade grainy raspberry mustard with whole mustard seeds, raspberry vinegar, white wine, and seedless raspberry jam. A sweet-sharp condiment that keeps for up to a month.

Raisin cranberry relish with Granny Smith apples, golden raisins, dried apricots, and lemon zest, simmered with cinnamon. A fruity, tangy condiment for turkey, ham, or roast pork.

Canned peach halves soaked in a warm Kahlua syrup with brown sugar, cinnamon sticks, tarragon vinegar, and citrus zest. An elegant no-bake condiment or dessert topping.

Papaya mango relish with serrano chiles, lime juice, cilantro, and garlic. A fresh, no-cook tropical condiment with serious heat that pairs with grilled fish and tacos.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.

Mint sauce for lamb pounds fresh mint with sugar and white wine vinegar for a classic British-Irish condiment. Bright, tangy, three ingredients, ready in 20 minutes.

Green olive relish with red onion, garlic, fresh parsley, and lemon juice in extra-virgin olive oil. A quick no-cook condiment for grilled fish and Mediterranean dishes.

Green pepper jelly made with fresh bell peppers, vinegar, cayenne, and Certo pectin. A sweet-hot condiment that pairs with cream cheese and crackers, grilled meats, or barbecue.

Tangy-sweet rhubarb chutney with fresh ginger, garlic, jalapeno, mustard seeds and currants in a brown sugar vinegar base. A sharp Indian-inflected condiment for grilled meats, cheese boards and curries.

Homemade orange honey mustard with dry mustard, apple cider vinegar, honey, and fresh orange zest. Cooked in a double boiler and aged overnight for a bright, tangy condiment.

Pinto bean salsa with three dried chiles, dark beer, blackened tomatoes, and caramelized onion, pureed and re-fried in smoking-hot peanut oil. A deeply smoky, complex Mexican condiment.

Old-fashioned homemade chili sauce simmered for hours from fresh tomatoes, bell peppers, brown sugar, and warm spices including cinnamon, cloves, and ginger. A classic American canned condiment recipe.