If possible, make 12-48 hours ahead of time so the sauce can sit and let flavors meld.
This recipe is very sweet which will be great on a plain cake or unsweet fruit, but if the item being topped is sweet, I would cut back on the sugar content.
It’s that time of year… We recently went apple picking at QuonQuont Farm. Then I picked up some fresh baby ginger and turmeric from the Hampshire College Farm. What better way to meld these beautiful flavors than to cook up a sauce for any occasion.
Creamy avocado blended with onion, jalapeño, cilantro, and lime.
This spicy, fruity sauce could have so many applications. Pictured above it’s atop swordfish steak, but it pairs well with so many meats, as a dessert topping (think ice cream or chocolate cake), or even as a compote on a cheese slate.
AKA Pepper Joe’s Island Hot Sauce.
Upscale apple sauce? Whatever you want to call it, this spiced up side was on everyone’s plate at Christmas dinner.
I love when I start getting pounds upon pounds of sweet, fresh, delicious tomatoes from the farm each August.
Bittersweet chocolate and cream.
Making from scratch allows for tailoring the sweet, sour, and heat levels to one’s preference.