Condiments

Things don't get much simpler or more satisfying than apples, sugar, and spice coaxed to loveliness. A simple autumn staple made in a slow cooker.

Hot, spicy chiles are the heart and heat of this piri-piri sauce, which is used on chicken, shrimp, pork—just about any dish in Portugal.

Apple cranberry sauce. Not quite as American as apple pie. Not until you taste this version, that is. Sweetly tart and superbly lovely with turkey and pork and so, so much more.

Pantry ingredients and barely any effort yield you something that's sweetly tangy and spicy that you'll want to slather on ribs, wings, pulled pork, smoked or grilled chicken, burgers...

This indescribably must-have-more-of-this sauce boasts the complex sweetness of maple syrup and the smoky spice of chipotle peppers. Slather it at will.

Tart rhubarb and sweet peaches collide in this ode to early summer that helps you recall better days even during the doldrums of winter...provided you can make it last that long.

Finally, a mop sauce that achieves the ever elusive balance of sweet, spicy, and tangy. And you're gonna wanna slather it on everything you pull off the grill.

This tangy vinegar-based barbecue sauce, typical of eastern Carolina-style 'cue, is exactly what you want—nay, need—for anything you pull from your smoker or grill.

A creamy mayo-based barbecue sauce that's just as enticing as any of its tomato-based counterparts...due in no small part to its surprise jolt of mustard and horseradish.

Got gochujang? If not, you need to make this simple cheater's version that's a quick stand-in for when you don't have time to make the authentic Korean chile paste with a sweet heat and some serious umami.

Yes, a recipe for cinnamon sugar. Because ‪‎so often life leaves us wanting to be a kid again. And this proportion of cinnamon to sugar is the bomb.

Made the old-fashioned way, this gravy is terrific on fried chicken and even better on mashed potatoes. Cross our hearts.

Our go-to condiment for dipping sweet potato fries, slathering on chicken before roasting, dribbling on eggs, and dousing just about anything that needs some shazam!

Nothing beats perfectly sweet tart homemade orange marmalade. Tart and sweet and eminently giftable...if, that is, you can bear to part with any. (We can't!)

How to put the rest of that bunch of basil languishing in your fridge to lovely use for drizzling, dipping, and dunking.

Whatever words we try to use to capture the essence of this Moroccan spice blend, they fail to do it justice. Best to experience it firsthand.

So-called "caramelized onions" that take just 20 minutes to turn a limpid softness and a pale golden are no substitute for the complex sweetness of properly caramelized alliums. Here's how to do it right.

Schmear this simple green sauce on anything and watch it disappear. And did we mention you can toss it together in minutes?

Doesn't get much simpler than this make-ahead cranberry sauce. Simply simmer cranberries, sugar, and orange until you hear a "Pop!" Then slide it in the fridge. Your work is done.

Everyone we know who’s tried this gluten-free gravy is calling it their new “go-to” gravy, regardless of their gluten preference or tolerance. Undeniably and luxuriously rich, smooth, and silken.