You can either freeze or can extra sauce. It keeps for at least a week in the fridge.

20 oz frozen raspberries, thawed with juice
½ cup fresh ginger root, peeled and cut into about 1-inch
chunks
1 cup Molasses
¼ cup Agave
½ cup organic ketchup
¼ - ¾ teaspoon freshly ground black pepper to taste
Ground cayenne pepper to taste

In a food processor, finely mince the ginger. Add the raspberries and their juice and puree. Add remainder of ingredients and process until smooth. Remove mixture to a large glass bowl and cover with plastic wrap. Slit the top for steam release. Microwave on high for 8 minutes, stirring occasionally. Sauce will be thick and ready to use. If you wish, instead of microwaving, you can simmer on a low heat for about 10 minutes.

Fresh or frozen berries (any kind)
Sugar (to taste)

For a very simple and fast dessert sauce or waffle topper, combine sliced fruit in a saucepan with sugar (approx 1 tablespoon per cup of berries, more if berries are tart, less if very sweet) and heat until berries break down about half way, stirring occasionally.

You can cook them longer, until broken all the way down, and run them through a sieve, pressing out the juice with a spoon, for a smooth seedless sauce.

16 ounces fresh cranberries
2 cups granulated sugar
1/2 cup cranberry juice
1/2 cup fresh orange juice
1 tablespoon grated orange zest

Combine ingredients in a saucepan. Cook over medium heat until the berries pop open (about 10 minutes). Skim the foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.

1 6 oz can tomato paste, about 10 Tbsp
1 cup water
3 Tbsp dijon mustard
2-4 Tbsp chipotle in adobo
2/3 cup Agave
1/4 cup cider or white vinegar
zest and juice of one orange
11/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

Place all ingredients in a blender and puree till smooth. Remove to a medium saucepan and bring to a low boil, reduce the heat and simmer for about 15 minutes. Taste and adjust seasonings. Make at least one day in advance for best results. Allow to cool and refrigerate. Keeps for several weeks, covered tightly and refrigerated. Makes about 11/2 cups.

turkey neck and giblets
6 cups chicken broth
2 large onions, sliced
1 cup sliced carrots
1 cup dry white wine, or water
1/2 cup celery leaves
6 tablespoons margarine
roasted turkey drippings
salt and pepper, to taste
cornstarch and water (mixed)
1/2 teaspoon Kitchen Bouquet, to taste

Put neck and giblets, broth, onions, carrots, wine and celery in pot. Bring to a boil, reduce heat. Simmer gently uncovered 90 minutes. Remove giblets to a cut board to cool. Strain broth, pressing vegetables to extract juice and flavor. Discard vegetables. Add water to broth, if necessary, to make six cups. Chop giblets and neck meat very finely. Refrigerate.. Meanwhile, mash butter and flour until blended. Break into four chunks. Bring broth to a boil. Reduce heat and gradually whisk in flour mixture until thick. Boil 3 minutes longer to remove "floury" taste. Cover surface of gravy to prevent skin forming. Refrigerate.

After turkey is removed from roasting pan: Spoon off fat from pan drippings and discard. Stir juices - add water if necessary, scraping up brown bits. Add no more than 2 cups to gravy - or it will be too thin. Stir in giblets and neck meat. Heat over medium heat until hot. Season to taste. Makes 6-7 cups.

1 Bag Fresh/Frozen Cranberries (14 oz to 1 lb)
1/2 cup Water
1 Lemon, Zest (optional)
1 cup sugar or ≤ cup agave nectar (or more to taste)

Add cranberries, water, and lemon zest to a pot. Cook over medium heat for about 10 minutes, covered so a small amount of steam can escape. You’ll start to hear the berries popping as the skins split. Check on them after about 10 minutes. If they’re softened and mush easily, place them in your food mill or strainer over a bowl. (You can skip this part if you want a chunkier sauce.)

Don’t forget to scrape the bottom of the mill/strainer. Your cranberry mixture should be smooth, but it’s okay if it has some seeds in it. Mine did, but you can’t taste them and they just remind you that the sauce is homemade! A finer strainer will get the seeds, too.

Return the sauce to the stove and add the sugar. I like 1 cup of sugar, or ≤ cup of agave nectar, but I think even that doesn’t make it quite as sweet as the canned stuff. I think 1 1/2 cups of sugar would achieve that, but I leave it at 1 cup.

Stir until the sugar is dissolved and let it simmer for 1-2 minutes.

Now you just need to chill the sauce in a lightly oiled mold of some sort. I used a cupcake tin, as I thought it’d be cute to have individual rounds of jellied sauce.

Now chill it for a few hours. It’ll keep for 2-3 days, so you can make it in advance of a big meal but you can also make it during the day and it’ll be ready for dinner.

1/4 cup brown sugar
1/2 tbsp black strap molasses
1 cup water

Place the brown sugar and the molasses in a heavy bottomed pan on a medium heat, and slowly stir until it turns a dark brown, (this can take upwards of 15 minutes as the sugars need to "parch", or go just past the caramelization point). Add the water and stir well until it is well blended, bottle or jar the liquid and place in the refrigerator for up to 1 month. Use a few drops at a time to color and thicken gravies and soups. Note: I have used it after 6 months and it was okay to me, but the original directions say, "1 month".

Heat oil in large pan, cook onion and garlic until soft but not brown. Add tomatoes, parsely, salt and cook until desired texture. Stir in parsely and basil, cook for 20 minutes. Season with baking soda or sugar to adjust if too bitter/sweet.

8 ounces peaches, diced small
8 ounces fresh mango, diced small
1 jalapeno, finely chopped
1/4 teaspoon salt
1/4 cup chopped fresh cilantro leaves
1 lime, juiced

In a medium bowl, toss to combine all ingredients.