Apricot Compote

By Carrie Floyd, from the Culinate Kitchen collection

Tired of winter apples? Cook dried apricots with honey and lemon for a zesty compote to put on yogurt, toast or ice cream.

Candied Citrus Peel

By Caroline Cummins, from the Culinate Kitchen collection

Look for citrus with a thick rind to use for this classic candy recipe.

Fig Chutney

By Caroline Cummins, from the Culinate Kitchen collection

Make this jam with fall’s abundance of figs.

Lemon Curd

By Carrie Floyd, from the Culinate Kitchen collection

Fold this citrusy wonder into whipped cream for an elegant dessert.

Marinated Olives

By Carrie Floyd, from the Culinate Kitchen collection

Paired with cheese, bread, and salad, these olives dress up a simple dinner.

Plum Cinnamon Jam

By Caroline Cummins, from the Culinate Kitchen collection

Rhubarb Ginger Jam

By Caroline Cummins, from the Culinate Kitchen collection

Once you’ve finished making rhubarb pies, consider this jam.

Sassy Olive Tapenade

By Carrie Floyd, from the Culinate Kitchen collection

Spiced Cranberry Sauce

By Carrie Floyd, from the Culinate Kitchen collection

Cardamom adds zing to this simple sauce.