Preserves, jams, jellies, and chutney—with a pantry full of these condiments, you’ll never be in a jam for dinner. With one dollop, they thicken, sweeten and flavor all at the same time. Most can be used interchangeably, and, as a bonus, they’re fat free. Flank steak gets a kick from jalapeño jelly, meaty chicken thighs from cherry preserves, chicken quarters from peach preserves and puff pastry from mango chutney.
By Joanna Pruess