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Subscriber-Exclusive Low Sodium Recipes

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Spiced Chocolate Truffles

Spiced Chocolate Truffles

Spiced Chocolate Truffles

I make truffles for family events and gift giving. Someone once asked me to add pumpkin spice, and now my recipe is legendary. —Gerry Cofta, Milwaukee, WI

Honey-Lime Almond Cookies

Honey-Lime Almond Cookies

Honey-Lime Almond Cookies

Decades ago my grandmother passed this buttery lime cookie recipe to me. Through years of baking, our cookie memories keep the family connected, although we’re miles apart. —Paula Marchesi, Lenhartsville, Pennsylvania

Red Velvet White Chip Cookies

Red Velvet White Chip Cookies

Red Velvet White Chip Cookies

These cookies are soft, chewy and taste as good as they sound. The first time I baked them, I took them to an aunt's yard sale. Now they’re my go-to for any special event. —Samantha Gstalder, Montoursville, PA
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Jerk-Spiced Mango Pineapple Chutney

Jerk-Spiced Mango Pineapple Chutney

Jerk-Spiced Mango Pineapple Chutney

I grew up eating mango, pineapple and spicy food, so enjoy the combination of these flavors. I try to make this chutney during the summer when the fruit is most flavorful and affordable. It's fine to adjust the spiciness according to your liking. You can serve this with any meat, but also with fish, such as salmon.—Sugiyarti Jorgenson, Kodiak, Alaska

Smoky & Sweet Strawberry Chipotle Jam

Smoky & Sweet Strawberry Chipotle Jam

Smoky & Sweet Strawberry Chipotle Jam

Strawberries and chipotle give this jam a sweet, spicy kick. After a week it becomes like a thick sauce, so we use it to baste chicken, beef ribs and pork. —Redawna Kalynchuk, Barrhead, Alberta

Apple-Walnut Maple Conserve

Apple-Walnut Maple Conserve

Apple-Walnut Maple Conserve

Versatile and delicious, this conserve reminds me of a warm cozy kitchen; you'll love every bite. I warm the conserve and pour it over vanilla ice cream as a dessert, and it's great as a topping over French toast, biscuits or even pork roast. Be sure to make more than one batch so you can give it as gifts during the holidays.—Paula Marchesi, Lenhartsville, Pennsylvania

Pickled Brussels Sprouts

Pickled Brussels Sprouts

Pickled Brussels Sprouts

This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious!—Heather King, Frostburg, Maryland

Pear & Pine Nut Conserve

Pear & Pine Nut Conserve

Pear & Pine Nut Conserve

This easy conserve pairs perfectly with grilled or roasted meats, or it's great as a flavorful topping for warm toast or pound cake. Sweet and savory...eating it is like taking my taste buds on a quick trip to Tuscany!—Shannon Kohn, Simpsonville, South Carolina

Roasted Beet Jam

Roasted Beet Jam

Roasted Beet Jam

My spicy jam is a recipe from my Russian grandmother, who had no written recipes and who gave few jars of the jam as gifts. I recreated the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it's easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. The jars, which are dark red from the beets, make a welcome and unusual gift.—Susan Asanovic, Wilton, Connecticut

Savory Blueberry-Onion Jam

Savory Blueberry-Onion Jam

Savory Blueberry-Onion Jam

My aunt made this every year, now I make it and my daughter does too. Everyone loves it on hot dogs, meatloaf and even scrambled eggs. I even caught my mother eating a spoonful just because!—Pat Dazis, Charlotte, North Carolina

Belarus Pickled Carrots

Belarus Pickled Carrots

Belarus Pickled Carrots

My mom’s holiday buffet always included pickled carrots. I kept the tradition going and passed it to my daughter. The buffet isn’t complete without them. —Lily Julow, Lawrenceville, GA
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