Sauces and Condiments

Managing editor Kathleen Childers travels with her family from Minnesota to northern New York to make maple syrup, a tradition that’s endured since the 1830s.

Order kabobs in Afghanistan, Pakistan or northern India, and you’ll be served some version of this soulful chutney.

Two simple ingredients—chocolate and cream—make up this luscious sauce.

Tart and tangy, this attractive jam goes well with roasted or smoked meats.

Serve this sauce with Pork Tenderloin with Apple-Maple-Cognac Sauce.

When using lavender for the first time, add it gradually as it can be very strong, depending on the weather conditions under which it was grown. (You can always add more at the end of cooking or while cooling.) Lavender’s flavor is stronger when it’s been heated and after it has been stored for a few days. This compote also works well over sponge, pound or angel food cake.

This glaze also makes a wonderful sauce. Mix all the ingredients in a small saucepan, cook over medium heat until hot and melted, stir in 1 cup diced fresh mango and then serve the sauce with grilled meat.

This lemony pesto is packed with a trio of fresh herbs: basil, mint and cilantro.

Serve this chutney with chicken, fish pork, naan or curries, or spread it in pita breads.

Bananas are cooked in a brown sugar syrup, becoming a gooey topping for pancakes and waffles.