Skip to content

Type what you have

Cook with

allspice ×
Blackberry Jam
Pantry American

Blackberry Jam

4.8

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mash blackberries in a saucepan with a potato masher.
  3. 3 Stir in sugar until juices are released. Remove 1 tablespoon blackberry juice from the saucepan; mix with cornstarch in a small bowl. Stir cornstarch mixture back into the saucepan.
  4. 4 Bring blackberries to a boil; cook, stirring often, until jam has thickened, about 15 minutes.
  5. 5 Stir in cinnamon and allspice. Remove saucepan from the heat and allow jam to cool, 30 to 45 minutes.
  6. 6 Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice before serving.

By hulagirl

Apple Butter for the Slow Cooker
Pantry American

Apple Butter for the Slow Cooker

4.7

Prep
10 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
  2. 2 Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours.
  3. 3 Puree apple mixture with an immersion blender until smooth.
  4. 4 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.
  5. 5 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 10 minutes.
  6. 6 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 Carrie Whitney Milburn

Fresh Spiced Peach Jam
Pantry American

Fresh Spiced Peach Jam

4.8

Prep
20 min
Cook
50 min
Total
790 min

Instructions

  1. 1 Immerse the canning jars in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Mix together peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
  3. 3 Mash peaches with an immersion blender or potato masher to desired size and texture. Return the pot to heat; continue cooking jam until thickened, about 10 minutes more.
  4. 4 Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims with a clean, damp cloth. Top with the lids and screw on the rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring water to a rolling boil, cover the pot, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that the lid does not move up or down and seal is tight. Remove the rings for storage and store in a cool, dark area.

By MISSKD2

Slow Cooker Caramel Apple Butter
Pantry American

Slow Cooker Caramel Apple Butter

5.0

Prep
40 min
Cook
260 min
Total
1020 min

Instructions

  1. 1 Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
  2. 2 Cook on High until apples are tender enough to easily mash with a fork, 3 to 5 hours. Purée apple mixture with an immersion blender until smooth.
  3. 3 Microwave unwrapped caramels in a microwave-safe dish until melted, about 30 seconds. Add to slow cooker and cook for 1 to 2 hours.
  4. 4 Inspect ten ½-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple butter is ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Pack apple butter into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 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.
  7. 7 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 Darla Elizabeth

Fig Jam
Pantry American

Fig Jam

5.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring figs, water, sugar, cinnamon, allspice, and peppercorns to a boil in a saucepan over medium-high heat. Boil until figs begin to liquefy, about 10 minutes. Reduce heat and simmer, stirring frequently to break down the figs, until jam is slightly thickened, about 15 minutes more.
  2. 2 While jam is simmering, whisk lemon juice and agar-agar together. Set aside to gel.
  3. 3 Take jam off the heat and remove the cinnamon stick. Add the lemon mixture and mix well. Let cool slightly. Pour jam into a pint jar with a hermetic seal. Allow to cool completely before refrigerating.

By Buckwheat Queen

Grandma's Pear Preserves
Pantry American

Grandma's Pear Preserves

4.6

Prep
30 min
Cook
15 min
Total
765 min

Instructions

  1. 1 Inspect six (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 10 minutes. Wash new, unused lids and rings in warm, soapy water.
  2. 2 Meanwhile, combine pears, water, and lemon juice in a large saucepan. Cover and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in white sugar; boil and stir until sugar is dissolved, about 1 minute. Remove from heat; stir in brown sugar, allspice, and nutmeg.
  3. 3 Pack pear preserves into hot, sterilized jars, filling to within ½ 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 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.
  5. 5 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 Bridget

Chef John's Apple Butter
Pantry American

Chef John's Apple Butter

4.9

Prep
15 min
Cook
600 min
Total
615 min

Instructions

  1. 1 Place apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add water and mix well.
  2. 2 Cover and cook on High until apples are starting to soften and release liquid, 1 to 2 hours. Reduce heat to Low and cook, uncovered, until all the apple flesh is dissolved, 5 to 6 hours. Stir occasionally.
  3. 3 Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours more. Pass apple butter through a strainer if desired. Seal in a glass container and refrigerate until cool.

By John Mitzewich

Spiced Cranberry Jam
Pantry American

Spiced Cranberry Jam

4.8

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
  2. 2 Blend cranberry jam into desired consistency using an immersion blender.
  3. 3 Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.

By LauraF

Amazing Apple Butter
Pantry American

Amazing Apple Butter

4.9

Prep
10 min
Cook
625 min
Total
640 min

Instructions

  1. 1 Combine apples and apple juice in a stockpot; bring to a boil. Reduce heat and cook at a simmer until apples are soft and mushy, 20 to 30 minutes.
  2. 2 Spoon apples into a food mill and process into puree while discarding the cores and peels remaining in the mill. Transfer process apples to a slow cooker.
  3. 3 Cook on High with the lid off until the moisture evaporates and the volume reduces by about half, overnight to 24 hours.
  4. 4 Stir sugar, apple cider vinegar, cinnamon, cloves, and allspice through the apple puree.
  5. 5 Continue cooking on High until mixture mounds on a chilled plate without any water separating from the edges, another 2 to 6 hours.
  6. 6 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the 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.
  7. 7 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 5 to 10 minutes.
  8. 8 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 YUMMYNUMMY

Rachel's Sugar Plum Spice Jam
Pantry American

Rachel's Sugar Plum Spice Jam

4.7

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Heat plums, pineapple, orange juice concentrate, apple juice, and lemon juice in a large pot over medium-low heat, covered; cook until plums are soft, 15 to 20 minutes. Mash plums and pineapple with a potato masher until thoroughly broken up, leaving small chunks in mixture.
  2. 2 Bring mixture to a slow simmer; stir in pectin, butter (to reduce foaming), cloves, and allspice. Increase heat to high; bring to a full, rolling boil for 1 minute, stirring constantly. Stir in sugar, stirring constantly; cook at a full, rolling boil, 1 minute more. Off heat, stir in red food coloring until evenly colored; skim off any foam.
  3. 3 Inspect 10 (12-ounce) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. and lids in boiling water for at least 5 minutes.
  4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or a 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.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully 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 the pot, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

By Rachel Dobbs

Best Homemade Chow Chow
Pantry American

Best Homemade Chow Chow

4.8

Prep
60 min
Cook
20 min
Total
320 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine green tomatoes, onions, bell peppers and salt in a large stockpot; mix well, cover, and refrigerate for 4 hours to overnight.
  3. 3 Drain green tomato mixture; add hot chile peppers, vinegar, sugar, and horseradish. Wrap cinnamon, allspice, and cloves in cheesecloth or a porous bag; add to tomato mixture.
  4. 4 Bring tomato mixture to the boil over medium heat and simmer until vegetables are tender, stirring often, about 15 minutes. Remove from heat.
  5. 5 Pack relish 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 residue. Top with lids and screw rings on tightly.
  6. 6 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.
  7. 7 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 for up to 1 year.
  8. 8 Store any opened jars of chow chow in the refrigerator for up to 3 months.

By SLT

Apple Jam
Pantry American

Apple Jam

4.4

Prep
25 min
Cook
55 min
Total
140 min

Instructions

  1. 1 Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil. Cook at a boil, stirring occasionally, until fruit is soft and jam gelling point (220 degrees F (104 degrees C) is reached, at least 45 minutes. Put a small amount of jam on a cold plate; freeze for several minutes. If the mixture is gelled, it is ready to process in a canner.
  2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or 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.
  3. 3 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 10 minutes.
  4. 4 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 Art Kautz

Calypso Hot Sauce
Pantry American

Calypso Hot Sauce

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Wear gloves to remove stems and seeds from habanero peppers.
  2. 2 Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in the hot skillet until onion is translucent, about 5 minutes.
  3. 3 Combine onion mixture, habanero peppers, lime juice, brown sugar, apple cider vinegar, tequila, salt, mustard powder, and allspice in a blender. Purée until smooth.

By Jordan VanDijk

Pear Jam
Pantry American

Pear Jam

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix pears, lemon juice, fruit pectin, cinnamon, cloves, allspice, and nutmeg in a large heavy pot; bring to a boil, stirring constantly.
  3. 3 Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute.
  4. 4 Mix in butter to settle foam.
  5. 5 Sterilize the jars and lids in boiling water for at least 5 minutes.
  6. 6 Pack the pear jam 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.
  7. 7 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 10 minutes.
  8. 8 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 for up to one year.

By foodinmybelly

Spicy Tomato Jam
Pantry American

Spicy Tomato Jam

4.1

Prep
10 min
Cook
65 min
Total
110 min

Instructions

  1. 1 Fill a large bowl with ice and cold water; set aside. Place tomatoes in a large pot; pour boiling water over tomatoes and set aside for 5 minutes. Transfer tomatoes to the prepared ice water bath; immerse until cool enough to handle. Slip skins and stems off.
  2. 2 Transfer tomatoes to the bowl of a food processor; pulse until coarsely chopped, reserving any juices.
  3. 3 Combine brown sugar, vinegar, apple juice, salt, black pepper, mustard, allspice, cumin, and cayenne pepper in a large non-reactive pan over medium heat; cook and stir until sugar dissolves completely. Stir in chopped tomatoes and juices; bring to a boil. Reduce heat; simmer, stirring frequently, until liquid has reduced by half, 30 to 45 minutes. Add lemon slices; cook 15 minutes more.
  4. 4 Meanwhile, sterilize 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of 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.
  6. 6 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 30 minutes.
  7. 7 Remove jars from the stockpot and place on a cloth-covered or wood surface, several inches apart, until cool. Press tops of lids with a finger to ensure lids do not move up or down. Remove rings and store in a cool, dark area.

By DLAMB3

Tomato Juice Spaghetti Sauce
Pantry American

Tomato Juice Spaghetti Sauce

2.8

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Saute onions and garlic until lightly browned. Season with allspice, cloves and cayenne. Stir in wine, and cook until liquid is reduced. Add tomato juice, tomato paste and sugar. Season with oregano, salt and pepper; bring to a boil. Reduce heat, and simmer 90 minutes, or until thickened.

By Cass

Autumn Apple Pear Chutney
Pantry American

Autumn Apple Pear Chutney

5.0

Prep
30 min
Cook
85 min
Total
120 min

Instructions

  1. 1 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until chutney is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Combine apples, pears, vinegar, sugar, cherries, onion, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat; bring to a boil. Reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Stir every minute or so toward the end of cooking to prevent scorching.
  3. 3 Pack chutney into hot, sterilized jars using a wide-mouth funnel, filling to within ½ inch of tops. Run a clean wooden chopstick around insides of jars to remove any air bubbles; add more chutney if necessary to bring level to ½ inch of tops. Wipe 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. Turn off heat, uncover pot, and let jars stand in cooling water for 5 minutes to help ensure a good vacuum seal.
  5. 5 Transfer jars from stockpot to a folded kitchen towel or wooden cutting board to cool and let rest, several inches apart to cool completely. Press centers of lids with a finger to ensure lids do not move up or down. Any unsealed jars should be refrigerated and eaten promptly. Remove rings for storage and store in a cool, dark area. Sealed jars are shelf-stable for at least 1 year.

By Marisa McClellan

Garbage Plate Sauce
Pantry American

Garbage Plate Sauce

4.6

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Cook ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Transfer cooked beef to a blender and process until finely minced.
  3. 3 Return minced, cooked beef to the skillet. Add 1 1/4 cups water, vinegar, paprika, black pepper, chili powder, cayenne pepper, salt, allspice, cloves, cumin, thyme, and cinnamon. Bring to a simmer over medium heat, then cook for at least 30 minutes, adding water as needed to keep the mixture moist and gravy-like.

By trishwa77

Bob's Habanero Hot Sauce - Liquid Fire
Pantry American

Bob's Habanero Hot Sauce - Liquid Fire

4.8

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Combine peaches, vinegar, habaneros, molasses, mustard, brown sugar, salt, paprika, black pepper, cumin, coriander, ginger, and allspice in the bowl of a food processor: pulse until blended.
  2. 2 Pour hot sauce into sterilized jars or bottles with lids; refrigerate 8 hours to overnight.

By Bob Miller

Watermelon Pickles
Pantry American

Watermelon Pickles

4.7

Prep
15 min
Cook
60 min
Total
1275 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely.
  3. 3 Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside.
  4. 4 Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved.
  5. 5 Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside.
  6. 6 Sterilize 6 (1-pint) jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar.
  7. 7 Pack the watermelon rind with the vinegar mixture 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.
  8. 8 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 10 minutes.
  9. 9 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 KERYNE

Sweet and Kickin' Mango-Habanero Hot Sauce
Pantry American

Sweet and Kickin' Mango-Habanero Hot Sauce

5.0

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
  2. 2 Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
  3. 3 Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.

By DBWood

Rib Dry Rub
Pantry American

Rib Dry Rub

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk brown sugar in a medium bowl with a fork until texture is consistent.
  2. 2 Mix in kosher salt, black pepper, onion powder, garlic powder, mustard powder, ginger, cumin, chili powder, paprika, white pepper, celery salt, allspice, cinnamon, and cayenne pepper until combined.

By Cheph

Peach Bourbon BBQ Sauce
Pantry American

Peach Bourbon BBQ Sauce

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine peaches, ketchup, bourbon, apple cider vinegar, hot honey, brown sugar, Worcestershire sauce, liquid smoke, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, pepper, and allspice in a high-powered blender. Blend until mixture is smooth, 15 to 20 seconds.
  2. 2 Pour mixture into a medium saucepan. Bring to a light boil over medium heat, whisking constantly. Reduce heat to medium-low and simmer until thickened, 15 to 20 minutes. Sauce will thicken further upon cooling.

By France Cevallos

Mango Chutney
Pantry American

Mango Chutney

4.4

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine white sugar, brown sugar, vinegar, chile peppers, allspice, ground ginger, nutmeg, cinnamon, cloves, and salt in a large saucepan. Bring to a boil; boil for 30 minutes.
  3. 3 Stir in onions, golden raisins, raisins, fresh ginger, and garlic; boil for another 30 minutes.
  4. 4 Stir in mangos (and almonds if using); reduce heat to low and simmer for 30 minutes.
  5. 5 Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top.
  6. 6 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 residue. Top with lids and screw rings on tightly.

By Shirley Crowley