CONDIMENT RECIPES - The Health is Wealth Cookbook

Yogurt Dill Salad Dressing * Honey Mustard * Apricot Salsa * Sweet and Sour Sauce * Blackberry BBQ Sauce * Apple Syrup * Blackberry Syrup * Brown Sugar/Imitation Maple Syrup * Colored Sugar * Thousand Island Dressing * Tahini * Tahini Sauce * Pickled Beets * Blackberry Jam * Pickling Spice *

1 1/2 cups plain yogurt * 3 Tablespoons apple cider vinegar * 1 Tablespoon water * 2 heaping Tablespoons dill weed * 1 Tablespoon diced cucumber
Blend all in a blender then chill. This dressing is especially refreshing in hot weather and is wonderful with tomatoes and green salads. (From Judi and Shari Zucker's "How to Eat Without Meat Naturally")

3/4 c dijon-style prepared mustard * 1/4 c vegetable oil * 1/4 c honey * 1-2 T dry mustard

Heat the ingredients together until just boiling, stirring constantly. Take off of heat, cool and spoon into jars. Store in the refrigerator. Great on sandwiches and on crackers with cheese.

2 T. oil * 2 t. black mustard seeds (available at Asian and Middle Eastern stores * 1 pound fresh apricots * 2 1/2 T. fresh lemon juice * 1 1/2 t. honey * 1/2 c. diced red onions * 1/4 c. chopped fresh cilantro * 1/8 - 1/4 jalapeno pepper, seeded, stemmed, and minced * 1 - 2 t. salt

Heat oil in pan and add mustard seeds, cover and heat over medium high heat until they begin to pop. When the popping dies down, remove from heat, and let cool, uncovered. Halve and pit the apricots, and cut them into inch pieces. Put the diced apricots into a bowl and mix in the lemon juice, onion, cilantro, pepper, and mustard seeds with oil. Stir in salt, and chill for up to 2 hours, but at least one hour.

1 1/2 c. pineapple, orange or apple juice ** 1/4 c. maple syrup, honey or brown sugar ** 1/3 - 1/2 c. cider vinegar ** 1/4 c. soy sauce ** 1 clove garlic, minced ** 2 T. cornstarch dissolved in 2 T. cold water

Mix all sauce ingredients (except the cornstarch in water) together in a saucepan and bring to a slow boil. Stir in dissolved cornstarch in water slowly and stir until sauce is clear and thick. Pour sauce over rice, steamed tofu, veggies, tempura, etc.

(Makes 2 cups)
1/2 c. blackberry preserves (jam or jelly) * 1 1/2 c. ketchup * 2 T. brown sugar * 1/4 - 1/8 t. cayenne pepper * 1/4 t. mustard powder * 2 T. vinegar

In a bowl, mix all ingredients together and let sit for a while, then use as a sweet and fruity basting sauce for meats, poultry, veggies, tofu, etc.

2 cups apple cider * 2 t cornstarch * 4 t water * 1 T butter or margarine

Bring the cider to a boil and boil over med-high heat until it is reduced in half, to one cup. Mix cornstarch and water in cup, then add to the reduced syrup, as it still boils, stirring as it thickens, for one minute. Then remove the pan from heat and stir in the butter or margarine. Mix until it becomes a uniform syrup. Can serve warm or cold. Great for pancakes, waffles, ice cream, etc.

Stew blackberries, 3 lb fruit to pt. water, until juice is drawn...strain, add for every pint of juice, 6 oz sugar. Boil 15 min, then bottle after cooling.

3/4 c. water ** 2 c. packed brown sugar

In a small pan, bring water to boil. Turn heat to low, and add sugar, stirring constantly until the sugar dissolves and it begins to thicken like syrup. Remove and use like syrup. This is pretty much the base for most of the commercial imitation maple syrup you see at the store.

Colored sugar always makes cookies and desserts more festive. You can make your own colored sugars. Put the colored sugars in pretty containers and give them to friends who enjoy baking, or use them yourself to make beautiful colored cookie creations. To make colored sugar, combine 1/4 t. food coloring, 1/4 t. water, 1/2 t. vanilla extract and 1/4 c. granulated white sugar. Mix the ingredients together, then spread out in a thin layer to dry. Rub the lumps between your fingers to make the powder uniform. Use more food coloring for darker colors, and less food coloring for lighter hues.

1/8 c mayonnaise (use vegan mayo if desired) * 1 1/2 T relish * 1 T ketchup

Mix together the mayo, relish and ketchup in a small bowl. Use on salads, sandwiches, burgers, etc.

1 1/2 c sesame seeds or sesame meal * 2-4 T oil * 1 t. tamari

Put oil and tamari in blender and blend, slowly add seeds, adding more oil if necessary.

Tahini * water * garlic

Mix tahini with minced garlic and some water to make a sauce to pour over veggies, rice, falafels, etc...

1 c. cider vinegar * 1/2 c. water * 1/2 c. sugar * Severa lheads of dill seed * 1/8 t. pickling spice * 1/4 t. mustard seeds * 1/4 onion, halved * 1 small bay leaf * 3/4 t. whole black peppercorns * 3 large beets (more if small)

Bring all ingredients except the beets to a boil in a 2-3 quart pan stirring until the sugar dissolves. Lower heat and simmer, covered, for 30 minutes. Cool the marinade, then chill, covered for one day to allow flavors to develop. Strain marinade into a bowl. Cook beets by roasting, steaming or boiling in a pan of salted water until tender which should take about 1 hour. Drain and cool. Cut beets into 1/2 inch pieces. Put the beets into the bowl with the marinade cover and chill for one day. Makes about 3 cups.

3 lbs. Blackberries ** 1 lb cooking apples, diced ** 4 lbs. Sugar ** 1/2 pt water

Cook berries and apples slowly until soft. Add sugar, boil until set, then can properly or use within few weeks refrigerated.

1/2 c orange juice * 2 tomatoes, chopped * 1/4 c chopped red onion * 1 T lime juice * 2 T fresh basil, chopped * 1 t. minced jalapeno pepper * salt and pepper to taste

In a saucepan over high heat, bring orange juice to a boil, cook until it is reduced to about a c, about 4 minutes. Then pour into a bowl to cool. Once cool, add the remaining ingredients.

2 T black peppercorns * 2 T mustard seeds * 2 T coriander seeds * 2 T crushed dried red peppers * 2 T allspice berries * 1 T ground mace * 2 cinnamon sticks (broken into pieces) * 24 bay leaves (broken into a few pieces) * 2 T whole cloves * 1 T ground ginger

Combine peppercorns, mustard seeds, coriander seeds in a small dry pan. Place medium heat and stir until fragrant but don't burn them...use a lid if the seeds begin to pop. Place peppercorns and seeds in a mortar and pestle and grind until the peppercorns are cracked. Combine with the rest of the ingredients and then store in a tight glass jar.

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