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Grilled Eggplant Antipasto With Creamy Walnut Sauce, Tomato, and Feta from Modern Sauces

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Apricot Chutney

(Field of Greens by Annie Somerville, 1993)

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Apricot Liqueur

(La Cucina Italiana, August, 2011)

liquore di albicocche
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Apricot Mostarda

(La Cucina Italiana, August, 2011)

mostarda di albicocche
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Apricot-Ginger Sprinkles

(Southern Living, October, 2007)

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Blueberry Topping

(Martha Stewart Living, August, 2007)

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Bourbon Cherries

(EatingWell, May/June, 2010)

A boozy fire emanates from these drunken cherries that get better with age. Serve them with cheese or combine the cherry-infused bourbon with seltzer or other soda to make a special cocktail. Fill a 12-ounce rocks glass with ice, add 1 1/2 ounces (3 tablespoons) of the cherry-infused bourbon (or rum), top with seltzer and garnish with the bourbon cherries.
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Brandied Dried Cranberries And Cherries

(Gourmet, December, 1996)

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Butternut Squash Mostarda

(Secrets Of A Restaurant Chef, Episode: The Secret to Poached Salmon, Season: 7)

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Candied Citrus Peel

(Everyday Food, January, 2010)

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Candied Citrus Peel

(Fine Cooking, December/January, 2010)

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Candied Grapefruit Peel

(Food & Wine, April, 2007)

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Candied Grapefruit Peel

(Martha Stewart Living, February, 2012)

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Candied Lemon Slices

(Southern Living, February, 2013)

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Candied Lemons

(Real Simple, May, 2011)

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Candied Meyer Lemons

(Martha Stewart Living, April, 2010)

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Candied Meyer Lemons

(Sunset, February, 2013)

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Candied Orange Peels

(Food & Wine, November, 2004)

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Candied Orange Slices

(Food & Wine, January, 2005)

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Caramelized Ginger Pears

(Southern Living, December, 2011)

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Citrus Mostarda

(La Cucina Italiana, May, 2009)

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Cranberry Fruit Conserve

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Cranberry Pear Fruit Jellies

(Gourmet, November, 2004)

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Cranberry Pineapple Salsa

(Gourmet, November, 2008)

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Cranberry Tangerine Conserve

(Gourmet, November, 2008)

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Cranberry Vinaigrette

(Food & Wine, October, 2011)

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