Peach Ginger Marmalade by Salad Foodie

Over time I have tweaked this recipe and have looked forward to making a batch whenever golden ripe peaches are in season - and that would be now! I don't always use commercial pectin for sweet spreads, and this is an example of one such recipe. There is some natural pectin in peaches if not over-ripe, and the addition of orange…

Rhubarb-Strawberry Jam by Robyn Savoie

The fresh navel orange juice gave this jam just the right amount of pop.

Orange Chipotle Vinaigrette by Bob Vincent

This recipe is adapted from one by Julie Campoy in her book Julienne. I made some changes to it. I added garlic, used more honey and reduced 50% more orange juice. I also added Mexican oregano and cut back on the cumin a bit. This produces a thin vinaigrette. If you want it thicker whisk in a couple of tablespoons of mayonnaise.…

Cranberry Ice by Robyn Savoie

The cold tart treat is a wonderful accompaniment to a traditional turkey dinner.

Quick & Easy Fruit Compote with Vanilla Sauce (and a no-added sugar or low-sugar variation) by Salad Foodie

A fruit compote on the table in 15 minutes? Here's a dessert kids (and kids of all ages) will love. Start with a can of fruit cocktail, add some chopped fruit in season, and make a simple vanilla sauce to top it. (This dessert converts easily to a…

Maple Blueberry Spiced Syrup-Sauce-Compote by Amos Miller

So you're going to have a brunch and want to serve a knockout meal to your guests. One component is needed to set the morning off to a vibrant start. A perfect syrup - sauce - compote! This recipe is a knockout - fresh, fragrant blueberries and pure maple syrup married in a shower of fresh-squeezed orange juice, a kiss of orange…

Summer Pudding by Guilt Free Cuisine by Fergyhun

A delicious classic English dessert which is completely fat free.

Lemon Curd by Now We're Cooking!

When made correctly, lemon curd - despite its rather unfortunate sounding name - is a creamy smooth explosion of tangy wow-ness for the palate. I tried this recipe for the first time to accompany some pound cake as a nice summery sweet with morning coffee. All I can say is Wow!!! Quick note - as I whisked in the ingredients, as I…

Plum Pudding by Brett Ede

Thai Vegan Coconut Ice Cream by The Blender Girl

This vegan coconut ice cream was inspired by my many trips to Thailand and is absolutely divine! One really important thing about making coconut ice cream – the base must be really well chilled before churning in the ice cream maker or the ice cream will be too soft and slushy. Try and chill it for a minimum of three or fours hours.…

Fig Jam with Balsamic Vinegar and Rosemary by goodkarmamama

Homemade fig jam is simple and totally delicious.

Peach Rhubarb Jam by Robyn Savoie

This rhubarb jam is "just peachy" with a touch of cinnamon.

Qubani Ka Meetha / Sweetened Apricot by Swapna

Qubani ka Meetha is a very popular dessert in Hyderabadi cuisine. It is a common feature at Hyderabadi weddings.

Elderberry Cordial by anna d

I remember my grandmother making this every autumn. I found elderberry bushes growing wild on abandoned train tracks in Illinois when I lived there, and when I spotted them from the car on a trip through the Spanish countryside, I returned with buckets from my sister-in-law to pick the berries and strip them and stuff in Ziplock bags…

Bush Berry Parfait by Kiki Thompson

I came up with this parfait because I wanted something sweet and not so heavy and the Bush Berry Parfait was the ending result. It is tofu-based made with blackberries and blueberries.