Type what you have

Ingredients

• ✓ sugar
• orange juice
• cranberry

Instructions

1. 1 Heat sugar and juice in a medium saucepan over medium heat until sugar dissolves.
2. 2 Add cranberries; cook until they start to pop and sauce starts to thicken, 8 to 10 minutes.
3. 3 Remove from heat and transfer sauce to a bowl; it will thicken as it cools.

By Toni

Ingredients

• ✓ sugar
• apple
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Place apples in a microwave-safe bowl; cook in the microwave for 30 seconds. Sprinkle sugar and cinnamon over apples and stir to coat.
3. 3 Continue cooking apples in the microwave until soft and warm, about 1 minute more.

By ilovebaking

Ingredients

• ✓ sugar
• water
• cranberry

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a saucepan; add sugar and cook until sugar is dissolved, about 5 minutes.
3. 3 Stir cranberries into the saucepan and bring to a boil. Reduce heat to low, and simmer until cranberries have popped and sauce is chunky, about 10 minutes or longer for desired consistency. The longer you cook it, the less chunky it will be.
4. 4 Pour sauce into a serving dish or jars and cover until ready to use; the pectin in the cranberries will make the cranberry sauce gel as it cools.
5. 5 Mix cranberry sauce with a fork before serving.

By Josef Plavjak

Ingredients

• ✓ sugar
• rhubarb
• blueberry pie filling
• strawberry gelatin
• raspberry flavored gelatin mix

Instructions

1. 1 Combine rhubarb, sugar, and pie filling in a large pot. Bring to a rolling boil over medium-high heat; continue boiling 10 minutes more. Stir in gelatin powders until dissolved.
2. 2 Pack jam into sterilized jars, filling to within 1/4 inch of the top. Run a clear knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Freeze any jam you don't intend to use right away.

By Karen

Ingredients

• ✓ sugar
• water
• quince
• lemon
• apple

Instructions

1. 1 Inspect two 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until applesauce is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine water, quinces, and lemon juice in a pot over medium heat; bring to a boil. Reduce heat; simmer until softened, 8 to 10 minutes. Add apples and sugar; simmer until quinces and apples are very soft, 10 to 15 minutes.
3. 3 Strain apple-quince mixture through a fine-mesh sieve. Return apple-quince solids to the same pot; heat until hot, stirring constantly.
4. 4 Pack quince-apple sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Marianne

Ingredients

• ✓ sugar
• corn
• butter
• salt
• black pepper

Instructions

1. 1 Stir corn, butter, and sugar together in a saucepan over low heat; cook and stir until simmering, about 5 minutes. Season with salt and black pepper.

By heather215

Ingredients

• ✓ sugar
• apple
• brown sugar
• honey
• cinnamon
• allspice

Instructions

1. 1 Stir apples, white sugar, brown sugar, honey, cinnamon, and allspice together in a slow cooker.
2. 2 Cook on High for 1 hour. Change heat to Low and continue cooking until apples are easily mashed with a fork, 9 to 11 hours.

By jodee

Ingredients

• ✓ sugar
• macintosh apple
• water
• lemon juice
• cinnamon
• nutmeg

Instructions

1. 1 Place apples, sugar, water, and lemon juice in a large pot; bring to a boil, then reduce heat to medium-low, and simmer, uncovered, stirring occasionally, until apples are very soft and lose their shape, about 25 minutes.
2. 2 Remove the pot from the heat; cool apples slightly. Transfer apples to the bowl of a food processor or a food mill; purée. If using a food processor, strain apples through a sieve to remove skins. Transfer applesauce to a large bowl.
3. 3 Stir cinnamon and nutmeg into applesauce. Serve at room temperature or refrigerate and serve cold.

By FutureChefShay

Ingredients

• ✓ sugar
• water
• cranberry
• jalapeno pepper
• lemon juice
• sherry

Instructions

1. 1 Gather the ingredients.
2. 2 Mix water and sugar together in a saucepan over medium heat until sugar is dissolved and mixture is boiling, about 5 minutes.
3. 3 Add cranberries, jalapeño peppers, and lemon juice; return to boil.
4. 4 Reduce heat to a gentle simmer and cook, stirring occasionally, until cranberries have broken down and sauce has thickened, 10 to 25 minutes. Stir in sherry.
5. 5 Remove from the heat and let cool to room temperature. Serve or transfer to a glass container, cover, and refrigerate until ready to serve.

By William Uncle Bill Anatooskin

Ingredients

• ✓ sugar
• mayonnaise
• buttermilk
• celery seed
• black pepper
• coleslaw mix

Instructions

1. 1 Stir together mayonnaise, buttermilk, sugar, celery seed, and black pepper in a large bowl until well combined. Fold in coleslaw mix until evenly coated. Refrigerate before serving, at least 2 hours.

By Allrecipes Member

Ingredients

• ✓ sugar
• red wine
• olive oil
• salt
• onion
• thyme

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk together wine, oil, sugar, and salt in a 3-qt. rectangular baking dish. Add onions. Cover with foil. Roast for 30 minutes.
3. 3 Stir onions. Roast, uncovered and stirring once, until onions are tender and caramelized and liquid in the bottom of dish is thickened, about 30 minutes more. Garnish with thyme.

By Betty Soup

Ingredients

• ✓ sugar
• green cabbage
• green bell pepper
• salt
• vinegar
• celery seed

Instructions

1. 1 Toss cabbage and bell pepper together in a large bowl; season liberally with salt. Stir; allow to sit 45 minutes. Drain; return to the bowl.
2. 2 Bring sugar and vinegar to a boil in a saucepan; immediately remove from heat. Stir into cabbage mixture; stir in celery seeds. Chill completely before serving.

By Carol Reese Hardbarger

Ingredients

• ✓ sugar
• salad dressing
• mayonnaise
• horseradish
• white vinegar
• dill weed
• coleslaw mix

Instructions

1. 1 Mix salad dressing, mayonnaise, sugar, horseradish, vinegar, and dill together in a large bowl. Stir in coleslaw mix until well coated. Cover and refrigerate until flavors have blended, at least 3 hours.

By Kristy Hopkins

Ingredients

• ✓ sugar
• white vinegar
• salt
• mustard seed
• celery seed
• turmeric
• cucumber
• onion

Instructions

1. 1 Stir sugar and vinegar together in a large microwave-safe bowl until sugar dissolved; stir in salt, mustard seeds, celery seeds, and turmeric. Stir in cucumbers and onion.
2. 2 Microwave on high, stirring twice, until cucumbers are tender and onion is translucent, 7 to 8 minutes. Chill before serving.

By Lisa S

Ingredients

• ✓ sugar
• corn
• salt
• white vinegar
• pickling spice
• bay leaf
• cinnamon stick

Instructions

1. 1 Rinse corn and place in a large bowl with salt and enough water to cover. Refrigerate. Sterilize two 1-quart jars in simmering water for 5 minutes.
2. 2 Stir vinegar, sugar, and pickling spice together in a large stock pot: add bay leaves and cinnamon stick. Bring to a boil over medium heat, stirring occasionally until sugar dissolves.
3. 3 Drain and rinse corn under cold water. Add to boiling pickling mixture. Reduce heat to low, and simmer for 10 minutes. Remove corn with a slotted spoon, and fill the sterile jars. Remove cinnamon stick and bay leaves from the liquid and discard. Fill the jars of corn with the vinegar mixture to within ½ inch of the top. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Refrigerate after opening.

By TRISH

Ingredients

• ✓ sugar
• pineapple
• egg
• milk
• bread
• vanilla extract
• butter
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix pineapple, sugar, eggs, milk, bread, and vanilla extract together in a casserole dish. Pour melted butter over the pineapple mixture. Sprinkle cinnamon over the top.
3. 3 Bake in preheated oven until set in the middle, about 30 minutes.

By Angel Eyes

Ingredients

• ✓ sugar
• cranberry
• orange
• celery
• walnut
• pineapple
• raspberry flavored gelatin mix
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place cranberries, orange (including rind), and sugar in a food processor. Pulse together until cranberries and orange are coarsely chopped and well combined with sugar.
3. 3 Transfer to a bowl. Stir in celery, walnuts, and pineapple until thoroughly mixed.
4. 4 Place gelatin in a bowl and pour hot water over top; whisk immediately to dissolve completely.
5. 5 Pour gelatin over the cranberry mixture. Stir to combine.
6. 6 Pour into the mold of your choice and chill until you are ready to serve.
7. 7 Enjoy!

By Jackie

Ingredients

• ✓ sugar
• delicata squash
• vegetable broth
• salt
• lime
• sriracha sauce
• sesame oil
• fish sauce

Instructions

1. 1 Place delicata squash halves, cut-sides down, in a microwave-safe bowl. Pour in vegetable broth, season with salt, and cover with a lid.
2. 2 Microwave until squash easily pierced with a knife, about 8 minutes. Carefully uncover bowl; drain broth. Flip squash; let cool 5 minutes then cut into smaller pieces.
3. 3 Whisk lime juice, Sriracha, sugar, sesame oil, and fish sauce together in a small bowl until sugar dissolved; pour over squash.

By LauraF

Ingredients

• ✓ sugar
• ground beef
• onion
• garlic
• tomato sauce
• chili powder
• beef bouillon
• cumin

Instructions

1. 1 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in the onions and garlic. Cook and stir until onions are tender. Mix in tomato sauce, chili powder, beef bouillon, cumin and white sugar. Cover and reduce heat to simmer. Simmer 20 minutes before serving hot over frankfurters.

By Lindsay

Ingredients

• ✓ sugar
• apple cider vinegar
• vegetable oil
• paprika
• worcestershire sauce
• butter
• almond
• romaine heart
• strawberry

Instructions

1. 1 Whisk vinegar, sugar, oil, paprika, and Worcestershire sauce together in a small bowl until well combined. Cover and refrigerate vinaigrette for at least 6 hours.
2. 2 Melt butter in a medium skillet over medium heat. Add almonds; cook until toasted and golden brown. Cool.
3. 3 Toss romaine, strawberries, and toasted almonds together in a large bowl until well combined; toss with vinaigrette just before serving.

By Trina

Ingredients

• ✓ sugar
• red wine vinegar
• canola oil
• salt
• seasoned salt
• black pepper
• onion powder
• red cabbage

Instructions

1. 1 Mix red wine vinegar, canola oil, sugar, salt, seasoned salt, pepper, and onion powder in a bowl.
2. 2 Place cabbage in a large glass bowl. Pour dressing over cabbage and toss to coat. Cover and refrigerate, 8 hours to overnight, stirring occasionally. Drain before serving.

By JORGINE

Ingredients

• ✓ sugar
• macaroni
• tomato
• celery
• tuna
• mayonnaise
• salad dressing
• black pepper

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente; rinse under cold water and drain.
2. 2 In a large bowl, combine the pasta, tomatoes, celery, and tuna.
3. 3 Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar, and pepper. Add to pasta salad, mix together, and refrigerate for 1 hour.

By Annelle Majeran

Ingredients

• ✓ sugar
• green tomato
• salt
• black pepper
• milk
• egg
• all-purpose flour
• butter

Instructions

1. 1 Season each tomato slice with sugar, salt, and pepper.
2. 2 Beat milk and eggs together in a bowl. Pour flour into another bowl.
3. 3 Gently press each tomato slice into flour to coat; shake off excess flour. Dip tomato slices into egg mixture, then press again into flour. Place breaded tomato slices onto a plate while breading the rest; do not stack.
4. 4 Melt 1/2 cup butter in a large pan over medium heat. Place tomato slices in melted butter and cook until golden brown on one side, 5 to 7 minutes. Flip and cook on the other side until golden brown. Add more butter as need while frying.

By Brandi Rose

Ingredients

• ✓ sugar
• cabbage
• red onion
• vinegar
• vegetable oil
• salt
• mustard
• celery seed

Instructions

1. 1 Combine cabbage and red onion in a large bowl.
2. 2 Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
3. 3 Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

By Karen Koppy

Ingredients

• ✓ sugar
• white pearl onion
• olive oil
• salt
• black pepper
• balsamic vinegar
• garlic
• parsley

Instructions

1. 1 Adjust oven rack to low position and heat oven to 425 degrees.
2. 2 Toss onions with oil, sugar, salt and pepper in medium bowl. Transfer to a cookie sheet with rim in a single layer. Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding garlic at this point.
3. 3 Meanwhile, bring vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup - it should be a thin syrup. Put onions into a bowl, add reduced vinegar and parsley; toss to coat. Serve hot, warm or at room temperature.

By Allrecipes Member

Ingredients

• ✓ sugar
• turnip
• carrot
• parsnip
• sweet potato
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.

By Scott Koeneman

Ingredients

• ✓ sugar
• collard green
• bacon
• salt
• garlic powder
• onion powder
• cayenne pepper
• water

Instructions

1. 1 Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stockpot. Pour in enough water to cover greens completely. Bring to a boil, reduce heat to low, and cook at a simmer until greens are tender, about 2 hours.

By tammyhart

Ingredients

• ✓ sugar
• green bean
• bacon
• onion
• flour
• apple cider vinegar
• salt
• pepper

Instructions

1. 1 Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more.
2. 2 Pour vinegar and 3/4 cup of the reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.

By Debbie F.

Ingredients

• ✓ sugar
• mayonnaise
• cider vinegar
• salt
• pepper
• celery seed
• garlic powder
• onion powder
• coleslaw mix

Instructions

1. 1 Mix mayonnaise, sugar, cider vinegar, salt, pepper, celery seed, garlic powder, and onion powder together in a large bowl. Add coleslaw mix and toss to coat. Cover and chill for at least 1 hour before serving.

By Wilemon

Ingredients

• ✓ sugar
• apple
• brown sugar
• butter
• cinnamon
• ginger
• nutmeg
• canning jar
• lid
• ring

Instructions

1. 1 Place apples in a large pot and cover with water; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until apples are softened, 5 to 10 minutes.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Press apples through a food mill to separate seeds, cores, and skin from apple pulp and transfer pulp to a bowl. Stir white sugar, brown sugar, butter, cinnamon, ginger, and nutmeg into apples. Pour apple mixture into a 9x13-inch baking pan.
4. 4 Bake in the preheated oven, stirring and scraping sides every 20 to 30 minutes, until apple butter is red and thickened, 2 to 4 hours.
5. 5 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 30 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By ELEANORAFA