Welcome to the Celtnet to Sauces, Jams and Preserves Recipes Home Page

Welcome to Celtnet's Sauces, Jams and Preserves Recipes Home Page — Here you will find links to each and every recipe for a sauces, jams, pickles, preserves and chutneys listed on this site. Sauces, jams and preserves grew out of the need to make the most from what you had. A sauce was originally a way to use the drippings or juices from meat or fish to add flavour to a dish. Various preserves grew out of the deisre to store vegetables and fruit during glut times four use later in the year. Typical preserving methods were storing in oil, storing in honey, pickling in vinegar and pickling in wine. All these methods exclude oir and bacteria from the product to be preserved and therefore keep the vegetable or fruit (or even meat) fresh. With the ready availability of sugar from Elizabethahn times onwards it became possible to preserve fruit by making jams and jellies from them. These then became a mainstay of European preserving. From the Far East came recipes for catsup, the fore-runner of modern ketchups. Contact with India in the 18th Century brought Indian chutneys to Britain and these evolved into various pickles and chutneys. Here you will find links for all the various, jams, preserves, pickles, chutneys, catsups and sauces listed on this site. You will also find recipes for dishes where a sauce is a main part of the dish (even though you will not see the sauce described separately or recipes where the use of a suace or preserve is integral to the dish). You will find traditional old favourietes like marmalades, barbecue sauces and hot sauces here as well as recipes you may never have encountered before. The recipes given here come from all across the globe and you will also find dishes from many different periods in history. Enjoy...

For more information on the differences between jams and jellies and the reasons why jams and jellies actually set (and how you can ensure setting) then please read this article on Jams, Jellies and Pectin.

As well as Sauces, Jams and Preserves, you can also browse recipes by the following meal types:

Accompaniments to Main Courses Breads, Cakes and Pastries Breakfast Recipes
Dessert Drinks Main Course
Sauces and Jams Snacks Soup Recipes
Spice Blend Starters Alphabetical Listings


The alphabetical list of Sauces, Jams and Preserves recipes follows (limited to 100 recipes per page). There are 1226 recipes in total:


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Tamarillo Sauce for Roast Pork
(Tamarillo Sauce for Roast Pork)
     Origin: British
Ameijoas na Cataplana
(Steamed Clams and Sausage in Tomato Sauce)
     Origin: Portugal
Baby Carrots and Onions in Cream
     Origin: Ireland
20-minute Icing
     Origin: American
Annatto Oil
     Origin: South America
Bagna Caôda
(Anchovy Dipping Sauce)
     Origin: Piedmont
A dauce egre
(Fish in Sweet and Sour Sauce)
     Origin: English
Aper ita conditur
(Roast Pork in Celery Seed Sauce)
     Origin: Roman
Baked Cod and Egg Sauce
     Origin: Scottish
Aam ki Hari Chatni
(Green Mango and Apple Chutney)
     Origin: India
Apfelkraut
(Home-made Apple Syrup)
     Origin: German
Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves
     Origin: British
Acapulco Chicken Pizza
     Origin: American
Apple and Mint Jelly
     Origin: British
Baked Parsnips Irish Style
     Origin: Ireland
Achar
     Origin: Guyana
Apple and Parsley Jelly
     Origin: British
Baked Red Snapper
     Origin: Australia
Adobo Sauce
     Origin: Mexico
Apple Butter
     Origin: American
Baked Salsify
     Origin: British
African Hot Sauce
     Origin: sub-Saharan Africa
Apple Chutney
     Origin: British
Baked Snapper
     Origin: Bahamas
Afritadang Manok
(Watermelon Barbecue Sauce)
     Origin: Philippines
Apple Jelly
     Origin: British
Balsamic Reduction
     Origin: Fusion
Agneau Provençal au Jus Menthe Verte
(Roast Lamb Provençal with Mint Gravy)
     Origin: France
Apple Sauce
     Origin: American
Baltic German Beet Relish
     Origin: German
Akume with Ademe Sauce
     Origin: Togo
Apple, Tamarillo and Prune Chutney
     Origin: British
Bamia Okra Relish
     Origin: Zanzibar
Alfredo Sauce
     Origin: Italian
Apple, Tomato and Prune Chutney
     Origin: British
Banir, Spanagh, Yev Yerishta
(Cheese, Spinach and Noodle Casserole)
     Origin: Armenia
Algerian Dried Apricots in Syrup
     Origin: Algeria
Apple-smoked Barbecue Ribs
     Origin: American
Barbecue Beef Stew
     Origin: American
Algerian Escabeche
     Origin: Algeria
Apricot and Pineapple Conserve with Cherries
     Origin: American
Barbecue Brisket
     Origin: American
Algerian Roast Pepper Sauce
     Origin: Algeria
Apricot Chutney
     Origin: British
Barbecue Chicken
     Origin: American
Aliter Assaturas
(Another Sauce for Roast Meat)
     Origin: Roman
Apricot Curd
     Origin: British
Barbecue Fish Mariande
     Origin: American
Aliter carduos
(Artichokes with Herbs)
     Origin: Roman
Apricot Jam
     Origin: British
Barbecue Pork Roast
     Origin: American
Aliter carduos elixos
(Artichokes with Spiced Sauce)
     Origin: Roman
Apricot Nectar
     Origin: Australia
Barbecue Sauce
     Origin: American
Aliter Caroetas
(Carrots with Cumin Sauce)
     Origin: Roman
Apricot Preserve
     Origin: British
Barbecue Steak
     Origin: American
Aliter in cervum assum iura ferventia
(Plum Sauce for Venison)
     Origin: Roman
Aromatic Lamb
     Origin: Mediterranean
Barbecued Baby Back Ribs
     Origin: British
Aliter in grue vel in anate vel in pullo
(Roast Duck with Damson Sauce)
     Origin: Roman
Arrabiata Pasta Sauce
     Origin: Italian
Barbecued Beef Roast
     Origin: Australian
Aliter porros
(Boiled Leeks in Cabbage Leaf Salad)
     Origin: Roman
Asparagus au Gratin
     Origin: British
Barbecued Halibut with Oriental Sauce
     Origin: Fusion
Aliter porros II
(Salad of Leeks Boiled with Juniper)
     Origin: Roman
Asparagus in Egg Sauce
     Origin: British
Barbecued Leek and Sweet Pepper
     Origin: American
Aliter porros III
(Salad of Leeks with Broad Beans)
     Origin: Roman
Asparagus in Orange Sauce
     Origin: Spanish
Barbecued Pork Strips
     Origin: American
Alkovendressing
     Origin: German
Asperges Marinées à la Niçoise
(Asparagus in Garlic, Lemon and Herbs)
     Origin: France
Barbie Sauce
     Origin: Australia
Alligator in Sauce Piquante
     Origin: Cajun
Atchar
     Origin: Southern Africa
Basic Sugar Syrup
     Origin: British
Almond Curd
     Origin: British
Aurore
     Origin: British
Basic White Sauce
     Origin: British
Almond Mylk
(Almond Milk)
     Origin: English
Austro-Asian Roast Chicken
     Origin: Australia
Basil Pesto
     Origin: British
Aloco
     Origin: Cote dIvoire
Avgolemno
(Egg and Lemon Sauce)
     Origin: Greece
Basturma II
(Georgian Pomegranate Marinated Grilled Lamb)
     Origin: Ukraine
Aloha Seafood Dish
     Origin: Hawaiian
Ayam Bumbu Rujak
(Mixed Spicy Chicken)
     Origin: Indonesia
Bavarian Veal
     Origin: German
Aloobukhara Chutney
(Prune Chutney)
     Origin: Pakistan
Béarnaise Sauce
     Origin: France
Bayou Bread Pudding with Hot Rum Sauce
     Origin: Cajun
Alter Haedinam Sive Agninam Excaldatam
(Steamed Lamb)
     Origin: Roman
Béarnaise Sauce
     Origin: France
Bayou Smoky Creole Mustard Sauce
     Origin: Louisiana
Amb Halad Ka Achar
(Zedoary Pickle)
     Origin: India
Béchamel
     Origin: British
Ambelofassoula Salata
(String Bean Salad)
     Origin: Greece
Béchamel Sauce
     Origin: France

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Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

Chilli and Chocolate Sauce for Game

By gwydion | Published 2008-02-10 20:08:40 | 2008 Recipes and Cookery Articles |

Recipe Information:

I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.

Drinks Recipes - The Quest for Safe Drinks

By gwydion | Published 2008-11-03 14:22:44 | 2008 Recipes and Cookery Articles |

Recipe Information:

When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.


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