5,676 low sodium recipes

This bellini, we use blueberry and ginger, adding some lemon juice, you can always change ingredients' amount according to your own taste.

Opal Deneke's fig jam with ripe figs, pineapple, lemon juice, and warm spices like cinnamon, cloves, and allspice. Old-Southern hand-me-down preserve perfect for biscuits, cheese boards, or holiday gifting.

The Kaufmans' apple butter, a slow-cooked spread made from cooking apples, reduced apple cider, and sugar simmered for hours into a deep, glossy spread. The Pennsylvania Dutch farmhouse classic, ready for water-bath canning.

Spicy mango chutney simmered with apple cider vinegar, brown sugar, raisins, garlic, ginger, and dried red chiles. A bold sweet-sour Indian condiment for curries, cheese boards, and roasted meats.

Light fluffy cake with delicious berries and creamy, rich custard. A perfect dessert when you have a company to serve.

A scrumptious rice dish that's simple made with basmati rice. Tastes great alone or with any kind of meat you like.

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

Refreshingly delicious. You can use whatever seasonal veggies you have for fillings, such as mushrooms, green peppers. Serve it with tomato sauce.

An easy yet tasty sauce is made with tomatoes, almonds, chili and garlic. Toss it with pasta, top it as a topping for hot dog... YUM!

Learn how to make Easter Hot Cross buns. This easy, no-knead rendition is a sweet Easter tradition to make on Good Friday. This recipe yields subtly sweet buns studded with candied fruit, raisins, and warm spices of cinnamon and nutmeg.

No-cook strawberry freezer jam captures peak summer strawberry flavor with liquid pectin, sugar, and lemon juice. Ready in 20 minutes with no boiling and no canning equipment.

No-cook freezer jam with crushed blueberries, strawberries, and Certo liquid pectin. A bright, fresh-tasting jam that captures peak summer fruit without ever turning on the stove.

Pannacotta is a bit like like very creamy "Jello", this one is sweetened slightly with sugar and gently flavored with a real vanilla. Panna cotta has roots as an Italian dessert. It is eaten all over Italy typically being served with fresh berries, caramel and chocolate. This recipe was inspired by a recipe in one of Gordon Ramsay's cookbooks.

Mrs. Johnson's peach preserves boil ripe sliced peaches in clear sugar syrup with lemon extract for old-fashioned Texas-style preserves. Spoon over biscuits or warm over vanilla ice cream.

Regional Acadian recipe from Saint Mary's Bay Nova Scotia Canada,made of meat and potatoes

Pineapple sorbet: pure ripe pineapple pureed with simple syrup, brightened by lemon juice, and frozen into a smooth, scoopable tropical ice. No ice cream maker required.