976 grape recipes

Santa Claus cookies are soft drop cookies with bright lemon zest, baked then frosted and decorated into jolly Santa faces. A Christmas cookie tray classic for kids.

Lemonade wafers: crisp, egg-free drop cookies bright with fresh lemon zest and juice, optional coconut topping. Light, sunny cookie that tastes like summer in a single bite.

Honey-kissed pears: canned pear halves warmed in a cinnamon-orange syrup with brandy, raisins, and honey. A low-effort dessert that pairs with ice cream or yogurt.

Traditional Polish cwikla: pickled beets layered with fresh horseradish, whole cloves, and caraway seeds in a tangy vinegar brine. Ready after 24 hours.

Enjoy all summer long as a topping for burgers, sandwiches and cold meats. This relish is so yummy and easy to make, you'll want to keep some on hand all year long.

Rice pudding with brandy-soaked currants, orange zest, and cinnamon, set with gelatin for a silky chilled dessert. Low-fat, make-ahead, and lightly boozy.

A traditional English fruit loaf where dried fruit soaks overnight in hot tea, then bakes low and slow with self-rising flour, mixed spice, nutmeg, and marmalade. No butter needed. Keeps brilliantly.

Homemade meatless mincemeat with green tomatoes, tart apples, raisins, currants, and warm spices. Heritage holiday filling for pies and tarts. Freezes for months.

Lemony ham and rice soup made in the microwave in just 20 minutes. A quick one-dish meal using canned chicken rice soup, chopped ham, lemon juice, and nutmeg.

Old-fashioned eggplant marmalade with cinnamon, nutmeg, and lemon cooked to a thick, spiced preserve. A unique canning project that turns eggplant into something like fig jam.

Baked winter squash and fruit roasts butternut, yam, apple, pear, and banana with cider and warm spices. A naturally sweet, oil-free Thanksgiving side dish.

An old family recipe, from Josephine Bowles Shepard, 1894-1966.

Ginger barbecue chicken baked in a homemade sauce of tomato paste, fresh ginger, dark brown sugar, soy sauce, and liquid smoke. Sweet, tangy, and smoky.

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Petite cheesecakes baked in mini muffin tins with a vanilla wafer base and cherry pie filling on top. Bite-sized, freezer-friendly, and perfect for parties and potlucks.