143 preserving recipes

Traditionally a dessert, these delicious filled pancakes may also be served at brunch.

I made these bars with blackberry preserves instead. I made a simple glaze and drizzled it over the bars once they cooled completely.

Traditional Moroccan chicken slow-simmered with saffron, smen (aged butter), and preserved lemon. The braising liquid becomes a silky, intensely flavored sauce.

Hearty Cantonese soup with gelatinous pigs' tails, tender peanuts, and preserved turnip simmered for hours. This traditional comfort soup is rich, nourishing, and deeply savory.

Old-fashioned orange marmalade simmers thin-sliced unpeeled oranges and lemons in water for 24 hours, then boils with sugar in small batches for sparkling jellied preserves. Heritage British-style recipe.

Frozen pudding made with vanilla ice cream, chopped walnuts, and preserved fruits, served with a creamy royal grape sauce. A vintage frozen dessert with an elegant custard topping.

A vibrant, tangy red currant jelly perfect for spreading on toast, pairing with meats, or gifting. This clear, jewel-like preserve is made by simmering fresh red currants with lemon and cloves, then straining and sweetening the juice to create a smooth, set jelly.

Breakfast pizza spreads apricot or peach preserves over a Bisquick crust and tops with breakfast sausage slices for a sweet-and-savory morning meal. Five ingredients, 38 minutes.

Aunt Bunny's Stuffing combines apple, orange, pineapple, water chestnuts, and preserved ginger with raw sausage and 13 herbs and spices for a holiday turkey stuffing that's genuinely unlike any other.

Fresh Bartlett pears cored, stuffed with minced Chinese dates and orange honey, then gently steamed until tender. A traditional Chinese dessert with just three ingredients that's elegant and naturally light.

Slightly potted cocktail franks simmer in a bourbon-spiked sweet-and-tangy sauce of chili sauce, brown sugar and Dijon. A retro chafing-dish party appetizer that disappears off the toothpicks fast.

Jam tarts press tender cream cheese pastry around dollops of fruit jam for bite-size, flaky tea-time pastries with golden browned edges. A 7-ingredient throwback for the cookie tin.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

This is one of my favorite recipe, very easy to make, and tastes very well.

Santa's Thumbprint cookies with oats, brown sugar, and chopped nuts rolled on the outside, filled with jelly. A festive holiday cookie recipe that makes 3 dozen.

Fruit Cheeses are closely related to jams and jellies but have a firmer texture and are usually served moulded and cut into chunks as an accompaniment to roast or cold meats. Quince really makes the best cheese and is a wonderful rich amber colour. It is a particular speciality of Spain and is traditionally eaten as a sweet snack. This recipe will keep for 2 years and makes a wonderful and unusual gift.