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Archive for Condiments

TIP OF THE DAY: Mustard As Condiment & Ingredient

A field of mustard plants in Napa Valley. The
seeds are harvested from the beautiful
yellow flowers. Photo courtesy Napa Mustard


When some people think “spring,” they think daffodils and tulips. The food-focused think “mustard.”

A few days before the official start of spring, we look forward to St. Patrick’s Day’s corned beef and cabbage with lots of prepared mustard on the side. Then comes Easter, where we slather on mustard to glaze the ham, and spread different types of mustard on the ham sandwiches that follow (take a look at these cherry-mustard ham glaze and these ham glaze recipes).

Then come the spring vegetables, accented with mustard: in a sauce for fresh asparagus, mixed into vinaigrette with new, tender greens, as part of a dip for fresh artichoke leaves.

The next thing you know, it’s baseball season: hot dogs and soft pretzels drizzled with mustard. Then come the picnics: mustard on sandwiches, in deviled egg recipes and mixed into cole slaw and potato salad for an extra hint of flavor.

Many kitchens have a jar of Dijon mustard and a jar of yellow “ballpark” mustard. But there are quite a few different prepared mustards, including some you’ve never heard of. See the different types of mustard in our Mustard Glossary, and try something new. You’ll discover delightful flavors with almost no calories.

You can also check out the history of mustard.

Grains of mustard have been found in the tombs of the pharaohs, and mustard was a popular condiment with the ancient Greeks and Romans. By the 1400s, mustard had spread through Europe, with each region making its own style. Mustard arrived in America in the 1700s as immigrants set up their own businesses.

Here’s a plateful of ideas from Roland brand mustard on ways to use mustard add a punch of flavor to other dishes:



  • Serve two mustards. Serving a dish of Dijon and grain mustard side by side highlights the differences in taste and allows everyone to experiment with various combinations of flavor.
  • Try flavored mustards—mustard blended with with tarragon or other herbs, blue cheese, beets and other ingredients—on sandwiches and hamburgers, for a truly special taste twist. Do it even if you like the same old, same old: We adore flavored mustards.
  • Serve mustard as a cheese condiment: Dijon, grainy (old-style or à la ancienne) and flavored mustards are our favorites here. (More about cheese condiments.)
  • Make your own honey mustard. Just blend honey into Dijon mustard, to taste. You can also use maple syrup, or go for low-glycemic agave nectar or calorie-free sweeteners.
  • Experiment by pairing different mustards with your favorite foods. For example, grainy mustard is a great pairing with Cajun style sandwiches: fish, pan-fried oysters or pork. We love herb-flavored mustards with cold cuts. With pâtés, try green peppercorn-flavored Dijon mustard.

    Fried green tomatoes and crab with Creole mustard. Here’s the recipe from



  • Add flavor to sauces. Mustard is an essential ingredient in everything from hollandaise to reduction sauces to vinaigrettes.
  • Add dry or prepared mustard to vinaigrette or other salad dressing. In addition to the dash of spiciness, mustard helps to hold the emulsion in the dressing.
  • Add mustard at the end of the cooking process. In a sauce or a other cooked recipe, too much heat will make the mustard flavor weak and bitter.
  • Add mustard to dips. Perk up artichokes, asparagus and crudités, as well as steamed and grilled veggies.
  • Put mustard in your rub and your marinade. Mustard mixed with herbs, salt and black pepper makes a great rub for roast meats, and is always a welcome flavor element in marinades.
  • Make compound butter with mustard. ustard works very well in compound butters. Soften butter at room temperature. Then add chopped garlic, parsley, black pepper, minced shallots and the mustard of choice. Mix well, spoon onto parchment paper, form into a roll and freeze. Cut 1/2 inch sections off and place over grilled meat or fish. (More about compound butter.)
    Try this recipe from Roland Foods: Fresh mint makes it the perfect spring vinaigrette.



  • 1.5 tablespoons smooth Dijon mustard
  • 1.5 tablespoons grainy mustard
  • 3 tablespoons white wine vinegar
  • 1/4 cup fresh mint leaves, finely chopped
  • 3/4 cup extra virgin olive oil

    1. COMBINE mustards, vinegar and mint leaves in a small mixing bowl; briskly whisk to blend. While whisking mixture, slowly drizzle in olive oil.

    2. USE immediately, or be prepared to re-whisk if the vinaigrette separates.



    PASSOVER RECIPE: Charoset, An Apple Chutney

    Charoset, an apple chutney that’s a
    traditional Passover dish. Photo courtesy


    Passover, the holiday that commemorates the liberation of the Jews from bondage in ancient Egypt more than 3,300 years ago, begins this evening. One of the symbolic foods on the Passover seder plate is charoset (also spelled charoseth, charoses or haroseth), a name that comes from the Hebrew word for clay.

    Why clay? It represents the mortar that Israelites used while enslaved as builders by the Egyptians.

    A kind of apple chutney of sorts, charoset is eaten during the seder with matzoh and fresh-grated horseradish. It is delightful as an accompaniment to roasted meats at any time; we enjoy it year-round on matzoh or toast.

    This recipe, which you can whip up in 15 minutes, is courtesy of Bee Raw Honey, a purveyor of artisan honeys. They recommend their orange blossom honey in this recipe; but you can use what you have on hand.


    You can enjoy the charoset immediately, but ideally let it rest in the fridge for an hour or longer to allow the flavors to meld. The yield is approximately 4 cups.



  • 1 cup walnuts, toasted
  • 1/2 cup fresh lemon juice
  • 1/4 cup red wine
  • 1/4 cup oange blossom honey
  • 1 teaspoon lemon zest, grated
  • 1/2 teaspoon ground cinnamon
  • Kosher salt
  • 2 crisp apples, roughly chopped into bite-size pieces

    1. HEAT oven to 350°F. Spread the walnuts on a baking sheet and toast in the oven for 8-10 minutes. Toss occasionally and watch carefully; remove the walnuts when they are fragrant. Let cool, then roughly chop.

    2. COMBINE the lemon juice, wine, honey, lemon zest, cinnamon and ¼ teaspoon salt.

    3. MIX the apples and walnuts with the liquid mixture in a large bowl; toss to combine. Chill until ready to serve.



    TIP OF THE DAY: Gourmet Condiments, Part 2

    Make your own citrus salt: You’ll want to
    use it on everything! Photo courtesy


    Yesterday we presented the first five recipes, mixing common condiments—balsamic vinegar, honey, maple syrup, mayonnaise and mustard—to create gourmet condiments. When you combine two condiments, the whole is greater (and more delicious) than the sum of its parts. Today we conclude chef Johnny Gnall’s lesson on combining condiments. If you have questions or suggestions for tips, email Chef Johnny.


    Here we create citrus salt, a great ingredient to have fun with because you can make it in advance, store it in an airtight container and use it as a flourish any time you want to kick up a dish. You can also give your homemade citrus salt as gifts to friends who like to cook.

  • Zest your favorite citrus onto a baking sheet. Spread it out so it doesn’t clump up.

  • Preheat the oven to 170°F, then turn it off (yes, turn it off) and place the baking sheet in the oven. Keep an eye on it, as you want to leave it in there just until the zest has dried. You don’t want to see any color change: This indicates caramelization, which changes the flavor; and the finished product doesn’t come out as nicely.
    How long in the oven? The timing will vary depending on the zest, your oven, the altitude, etc, but it shouldn’t take more than a few minutes. Once the zest has cooled, simply mix with salt or sugar and voilà! Now you have your own homemade infused salt (or sugar).

    Adjust the amount of zest to your preference for the condiment’s intensity, and use to finish fish, meats, or anything that could use some brightening up (start with eggs at breakfast, salad and soup at lunch, and whatever you’re serving for dinner). You can use lime finishing salt to rim a Margarita and a sweet finishing salt to rim a Lemon Drop or other cocktail.

    The sweet citrus condiment (sugar instead of salt) can be used to finish baked goods (sprinkle atop icing or plain loaf cakes) and rim cocktails. It makes a snazzy table condiment for parties.


    For Thanksgiving, I reduced Bundaberg ginger beer (which is my absolute favorite brand) and drizzled it over caramelized Brussels sprouts, and they stole the show. (I’ll reprise the recipe for Easter.)

  • You can make a reduction with anything from fruit juice to soda to stock to beer or wine.
  • You generally want to reduce the liquid to somewhere between one fourth to one half of its original volume, so be sure to start out with enough liquid so that you end up with the amount of syrup you need.
  • Just how thick in texture and concentrated in flavor your syrup will be is in your control, so taste it once you’ve gotten to about half of the original volume, to get a sense of its intensity. If it gets too thick or too strong in flavor (which often ends up meaning it tastes super sweet or super salty), no problem: Just add water.



    Molasses adds great depth of flavor while the vinegar has enough punch to hold its weight at the other end of the flavor spectrum. The result is a balance that complements pork particularly well, but also goes nicely with beef or lamb, and is excellent on salmon.

    Be sure to season your meat generously with salt and pepper, as this is a powerful marinade and needs the salty element to hold its weight on your palate.

    Since a little can go a long way, you may decide to soften and stretch the marinade by whisking in a little olive oil.


    By applying a little heat to a head of garlic and using the right kitchen tool, you can create a delicious, fragrant condiment with sweetness and depth that will surprise you.


    Sour cream mixed with Dijon mustard makes Chef Johnny’s favorite sauce. Photo courtesy Wisconsin Milk Marketing Board.

  • Start by taking a whole head of garlic and making a horizontal cut about an inch above the bottom, through the thickest part of the head. Stop just before you slice all the way through, in order to leave a hinge. You should be able to see a cross section of all the cloves cut more or less in half.
  • Now rub olive oil generously all over both halves, inside and outsides (the oil helps to absorb the heat evenly). Put them back together, wrap in foil and bake at 425°F for about 45 minutes or until all the cloves are soft and brown.
  • Let cool, then squeeze each half from the ends like a tube of toothpaste to extract the garlic.
  • At this point, you can whisk the roasted garlic paste into olive oil with a wire whisk or a fork; you can also put it in a blender or food processor to “emulsify” with oil or do the same with a mortar and pestle.
    The quantities of oil and garlic will naturally affect the thickness of the condiment, as well as its flavor concentration; I like the ratio of about ¾ cups of oil to the average head of garlic. Don’t forget to season, and, as always, feel free to embellish with add-ins like chilies, dried herbs or spices.


    At least once every couple of weeks when I want a quick and easy side for dinner, I simply slice whatever vegetable I happen to find in my fridge and sauté it.

  • Just as it’s finishing cooking, I drop a dollop or two of sour cream and a generous spoonful of Dijon mustard into the pan.
  • Season with salt and pepper and stir while the veggies finish cooking like this and the sauce will reduce just a bit and cling to everything beautifully.
    The combination of rich and tangy is to die for, and the whole is absolutely greater than the sum of its two parts; it’s familiar and different at the same time and it goes with anything!



    TIP OF THE DAY: Combine Condiments Into “Gourmet Condiments,” Part 1

    Today and tomorrow, chef Johnny Gnall takes on condiments: how your cooking can soar to greater heights by combining condiments in non-traditional ways. We got a lot of inspiration from his suggestions! Email your comments and suggestions for tips of the day to Chef Johnny.

    You’re about to discover how to take your favorite condiments—ketchup, maple syrup, mayonnaise, whatever you have at hand—and combine them in ways that make them even more delicious.

    Last May, when I reviewed The Flavor Bible, I talked about what I call “guerilla cooking.” Guerilla cooking is what being a chef should be all about: taking whatever ingredients are thrown at you, no matter how seemingly incompatible or mismatched they appear, and turning them into dinner. The meal doesn’t always fall under a specific cuisine or stay inside the culinary box, but with skill and knowledge, anything edible can be turned into a tasty treat (anyone who has watched an episode of Chopped knows this is true).


    Combine balsamic vinegar with soy sauce? Who’d have thunk it? Photo by Rainer Zenz | Wikimedia.



    Another key to the process of turning odds and ends into an exceptional meal is knowing how to maximize the potential of the common ingredients you have in your fridge or pantry.

    Take the condiments group, a large set of ingredients bursting with opportunity. Anyone can drizzle truffle oil over potatoes to take things to the next level, but that’s so easy it’s almost cheating. Having the eye to spot a bottle, jar or can of something everyday and the imagination to apply it in an unexpected way can lead to signature dishes and great recipes that you never even knew were possible.

    Here are a few not-so-everyday combinations and applications for ingredients you have in your kitchen right now. Use them as a jumping off point, but remember that the real magic will happen when you come up with something brand new and completely your own. Mix away!


    These two ingredients are a match made in heaven: one intense and sweet, the other intense and salty, both rich and velvety and bold and overflowing with umami and tannins.

    Add this combination to pretty much any vegetable and cook it however you like: The result will blow your mind.

    To get the amounts right, whisk the two together first (before adding to veggies), adding each in small amounts until you achieve balance. A few grinds of cracked pepper or a pinch of chili flakes add even more zing.

    Bear in mind, the better the quality of each ingredient, the richer and thicker your final product will be. The flavors will be there no matter what, but if you happen to have some of the good balsamic in your pantry, bust it out for this one. In addition to flavor, it will cling better to ingredients.

    And use a good soy sauce—not the packets that come with Chinese food take-out.


    Mix naple syrup and grainy mustard?
    Magnificent! Photo by Arpad Benedek | IST.



    Whether you’re dipping French fries, crudités, or chicken tenders, this sweet and hot combination is a true crowd pleaser. You may need to season with a little salt or soy sauce depending on what kind of chili paste or hot sauce you use, so test a dab before applying it.

    You can go naughty and thicken the sauce with a little sour cream, or add depth with a few drops of sesame oil. You can also stir in fresh herbs or citrus zest to brighten things up.


    This is an easy one and it blows minds every time. A variation on honey mustard, the maple syrup delivers deeper flavor, and the whole grain mustard adds texture as well as clinginess.

  • Mix the two together in roughly equal amounts, or until you have a paste that will stick to a chicken without sliding off.

  • Season said chicken generously with salt and pepper first. This step is important as the sweet, tangy dressing needs the salt to help it achieve balance.
  • Then slather the chicken all over with the maple-mustard mix, and roast it on a rack at 350°F for 30 to 35 minutes, until its internal temp reaches 160°F.
  • Make sure to rest the chicken for 10-15 minutes after it comes out of the oven, before slicing into it. Resting allows the cooking process to finish and retains the juices, which otherwise flow out of a non-rested roast.
  • Then cut into pieces and get the Wet-Naps ready!

    Mayonnaise is just so darn versatile: The version we know today was invented by the brilliant French chef Marie-Antoine Carême (1784-1833), founder of the concept of haute cuisine (here’s the history of mayonnaise). The key with mayo is to not go overboard on quantity and turn it into a cholesterol-fest.

  • Whisk in some raw garlic and a drizzle of olive oil to turn it into aïoli; add a generous spoonful of smoked paprika and you have a killer condiment for roasted potatoes that is not far from Spain’s patatas bravas*.
  • Throw in some fresh chopped herbs, some lemon zest, a pinch of salt, and a few grinds of fresh pepper and you will take your sandwiches to a whole new level.
  • Just remember that mayonnaise is rich, so any ingredient you combine should be complementary. Bright flavors, acidity and spice are all excellent foils for richness, so you aim your combinations in those directions.
    TOMORROW: How to combine citrus zest, molasses, pickling liquid, sour cream, tomato paste and more into gourmet condiments.


    *A tapas bar favorite, patatas bravas (also called patatas a la brava or papas bravas) is made from white potatoes that have been cut into small, irregular shapes, then fried in oil and served warm with a very spicy mayonnaise or tomato sauce.



    PRODUCT: Bill’s Best BBQ Sauce

    The sauce is delicious, and a percentage of
    sales do some good in the world. Photo
    courtesy Bill’s Best BBQ Sauce.


    Barbecue sauce is the number one product we receive over the transom. Living in an apartment with no outdoor space to barbecue, it’s not a product we used much—until it started to arrive in droves a few years ago.

    The majority of the products we taste are perfectly fine, but not special enough to write about. Most are made from ketchup or tomato paste, vinegar, a sweetener (often high fructose corn syrup—HFCS), salt, onion powder and other spices (including cayenne or other chile), molasses and maybe some mustard.

    Then Bill’s BBQ Sauce showed up.

    Bill Fehon created the “secret family recipe” for what is now Bill’s Best Original Organic BBQ Sauce in the early 1990s. He gave jars to family and friends. The sweet and tangy flavor, combined with a mild kick, says Bill’s family, appealed to everyone.

    Unfortunately, in the fall of 2009, Bill was diagnosed with frontotemporal degeneration and was no longer able to do everyday tasks like making the sauce.


    In his honor, his family now makes it and donates 10% of the profit to the Association for Frontotemporal Degeneration. Learn more at

    So if you’re looking for an inexpensive food gift that combines the spirit of generosity, consider this delicious barbecue sauce. Even if there were no story of hope, the sauce stands on its own.

    As an organic product, it’s made with quality ingredients and has no HFCS.

    An 18-ounce bottle is $6.99, with discounts for multiple orders, on

  • Original, which has a gentle kick
  • Spicy
    Find more of our favorite barbecue sauces and recipes.



    TIP OF THE DAY: Homemade Holiday Food Gift

    Versatile pistachio relish can be paired with
    everything from crab cakes to dessert. Photo
    courtesy Island Creek Oyster Bar.


    Want to bring a special gift to your Thanksgiving hosts, or make something tasty to give to friends for the holidays?

    Try this Pistachio Relish from Jeremy Sewall, executive chef of Boston’s Island Creek Oyster Bar. Chef Sewall follows the New England tradition of canning and preserves with house-made relishes and chutneys. They add a touch of vibrant fall flavor to savory dishes—and sweet ones, too.

    He particularly enjoys this pistachio relish atop a crab cake:


    Yield: 1-2 quarts


  • ½ cup white onion, finely diced
  • 2 tablespoons garlic, minced
  • 2 tablespoons canola oil
  • 1½ pounds pistachios, toasted and chopped
  • 2 oranges, zest and juice
  • 2 lemons, zest and juice
  • ¾ cup granulated sugar*
  • Pinch salt

    *We don’t like sweet condiments on savory foods, so we reduced this to 1 teaspoon of sugar. You can eliminate it entirely.


    1. SWEAT garlic and onion in canola oil until translucent.

    2. COMBINE the sugar and salt with the zest and juices from oranges and lemons. Simmer until the mixture has cooked down to a loose syrup. Remove from heat.

    3. FOLD in the chopped pistachios.

    4. COOL the mixture over an ice bath. Store in the refrigerator.

    For gifting, pick up pretty jars and create a gift label with a use by date. Tell them to use the relish within 10 days, so you’ll get a thank-you call saying how delicious it is.

    If you like the idea of food gifts, pick up a book of food gift recipes and ideas.

    Other Uses For Pistachio Relish

    This versatile pistachio relish can be used:

  • To top any grilled fish, from cod to salmon
  • As a cheese condiment (we served it with fresh goat cheese and crostini)
  • As a desserts topping or cookie filling.
    How would you use pistachio relish?
    Find more of our favorite condiments and recipes.



    PRODUCT: Ringland’s Beer Mustard

    Delicious beer mustard from Ringhand. Photo
    by Elvira Kalviste | THE NIBBLE.


    Occasionally, a particularly homespun product arrives at THE NIBBLE. Such was the case with a squeeze bottle labeled “Beer Mustard.”

    The computer-printed label had only the ingredients,* a sketch of two steins of beer and, in tiny print in one corner, the words:

    Ringhand’s Beer Mustard
    Evansville, WI 53636

    There’s no website. An Internet search produced a bare-bones Facebook page with one photo, one post and a map highlighting the company’s location in Evansville, Wisconsin, some 24 miles south of Madison. No one has been searching for Ringhand Beer Mustard in Google.

    More search yielded little except this description from Something Special From Wisconsin, the trade organization that provided the red sticker:


    Homemade Beer Mustard, using Wisconsin produced beer and mustard (1/2 ingredients) blended to a tangy sweet-sour flavor.

    Why were we so gung-ho to get the scoop about Ringhand’s Beer Mustard?

    Because it’s delicious! Of all the mustards we try, it stands out. Instead of the typical one-two punch of prepared mustard, there’s a subtle layering of flavors. You don’t even notice the horseradish, but it adds something special.

    And at $3.00 per 12-ounce bottle, we’ll be ordering cases of it as affordable yet special holiday gifts.

    There’s one more note about Ringhand Beer Mustard: The artisan mustard maker is Wisconsin State Assembly Representative Janis Ringhand, a former mayor of Evansville mayor (population 5,012).

    This grandmother of four worked for 17 years as a bookkeeper for family-owned Ringhand Meats—where presumably, the products were enjoyed with lots of mustard.

    To get yours, call 608.882.5819 or email


    Mustard trivia: The squeeze bottle was in 1957 by Plochman’s of Illinois, which has been making mustard since 1852.

    Here’s everything you need to know about mustard, including the many different types of mustard.

    *Ingredients: water, vinegar, mustard seeds, salt, turmeric, horseradish, spices, beer, sugar.



    COOKING VIDEO: Easy Homemade Applesauce Recipe


    With all the lovely apples piled high in markets, it’s time to make homemade applesauce. Homemade applesauce is so head and shoulders above store-bought, that you’ve got to try it at least once.

    In the video below, the cook doesn’t core the apples. Instead, the apple cores, seeds and all, go into the pot.

  • We prefer to core the apples first. Either way, keep the skins on for a lovely pink color.
  • Then cook them down and run them through a food mill.
  • Next, sweeten to taste. Another benefit of making your own: You can use a low glycemic sweetener, like agave nectar; or use a noncaloric sweetener.
  • You can personalize the recipe by varying the spices. Some people use only cinnamon. Others add some allspice, clove, nutmeg or a combination.
  • You can also add a second fruit to the mix: Try 25% pears or raspberries, for example.

    It’s a matter of taste, and you can try different varieties. We prefer a tart apple for more complex flavor. But we like red skin to add color and flavor to the sauce, so we bypass the popular (and easy-to-find) Granny Smiths.

    Instead, we look for Braeburn, Jonagold, McIntosh, Northern Spy, Paula Red and Stayman varieties.

    You may like your homemade applesauce so much that you’ll consider giving it as holiday gifts. Applesauce freezes nicely.




    TOP PICK OF THE WEEK: Nonna Iole’s Soffritto

    Soffritto is a mixture of minced vegetables and aromatic herbs cooked in extra virgin olive oil. The name means “fry slowly,” although you might think of it as “yummy flavor.”

    This healthful cooking ingredient enhances the flavor of many everyday dishes, and is waiting to be your new best friend in the kitchen. The basic recipe combines carrots, celery, garlic, onions, salt and sometimes a splash of white wine vinegar.

    You can make your own soffritto and store it in the fridge (we’ve included the recipe in the full review). Or you can buy a jar of Nonna Iole’s Soffritto. It’s a quick, easy and delicious solution to amping up your food. It’s also a nice party favor, stocking stuffer and small ”thank you” gift.

    In fact, you can buy boxed gift sets as well as individual jars on the company website. You’ll also find a store locator.

    Check out the full review.


    Soffritto: Your new friend in the kitchen. Photo by Elvira Kalviste | THE NIBBLE.




    TIP OF THE DAY: Make Onion Marmalade

    A pan of caramelized onions. Photo courtesy


    What do you put on your grilled meat? Ketchup? Mustard? Steak sauce? Worcestershire?

    Today’s tip is a delicious make-your-own condiment, red onion marmalade. It is an addictively good finishing touch to lamb, poultry, pork, steak or anything from the grill, including pizza. No other condiment is needed.

    You can also serve it with breakfast eggs, on toast and on sandwiches—try it with grilled cheese. The marmalade is so good, you’ll be sorry you didn’t make four times the amount. And you can give it as gifts.

    This recipe is courtesy, an unbeatable resource for gourmet produce and healthy gifts.


    The difference between onion marmalade and caramelized onions is the added brown sugar, vinegar and wine. You may also enjoy this recipe for caramelized onions.


    Makes 4 servings.


  • 1 ounce butter
  • 1 pound red onions halved and sliced
  • 1 tablespoon brown sugar
  • 1 cup red wine
  • 1/4 cup red wine vinegar

    1. Melt the butter in a medium pan.

    2. Add the onions and sugar and cook over a medium heat, stirring until soft and lightly caramelized.

    3. Add the wine and vinegar and let cook for about another 10 minutes until all the liquid has evaporated and the onions are very soft. Season with salt and pepper. Serve over beef, chicken, lamb, pork or tofu.

    4. Store leftovers in an airtight jar and use within two weeks.


    Marmalade is a soft jelly, often citrus-based, that includes the flesh and often the peel of the fruit suspended throughout the jelly base. The sweetness of the jelly is offset by the bitterness of the peel.

    Some products and recipes that are called marmalade—onion and tomato marmalades, for example—are actually misnamed jams and preserves.

    Why? Perhaps because onion marmalade sounds tastier than onion preserves.



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