Sauce – Family Feast

You’ll find 15 tangy chutneys that lift any cheese board, with simple steps to make each one and clear pairing tips. Start with spicy mango or sweet fig chutney, then try savory caramelized onion or bright cranberry-orange. Each recipe lists ingredients, quick cooking times, and storage notes so you can plan ahead. Pick a few contrasting flavors, prep them, and assemble your board—there’s more on pairing and timing next. Spiced Mango and Lime Chutney Bright, tangy-spiced mango and zesty lime chutney that wakes up any cheese board. Ingredients: 2 cups ripe mango, peeled and diced (about 2 medium mangoes) Zest and juice of 1 lime 1/3 cup brown sugar (adjust to taste) 2 tablespoons apple cider vinegar 1 small red onion, finely chopped 1 clove garlic, minced 1 teaspoon grated fresh ginger 1/2 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon crushed red pepper flakes (or to taste) 1/4 teaspoon salt 2 tablespoons chopped fresh cilantro (optional) 1 tablespoon olive oil or neutral oil How to Make: Heat the oil in a saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in the garlic and grated ginger and cook 30 seconds until fragrant. Add the diced mango, brown sugar, apple cider vinegar, lime zest and juice to the pan. Sprinkle in cumin, cinnamon, red pepper flakes, and salt; stir to combine. Bring the mixture to a gentle simmer, then reduce heat to low. Cook, stirring occasionally, until the mango is very soft and the mixture thickens, about 20–25 minutes. Taste and adjust seasoning—add more sugar for sweetness, more lime for brightness, or more red pepper for heat. Stir in chopped cilantro if using, then remove from heat and let cool to room temperature. Transfer to a jar and refrigerate for at least an hour before serving to let flavors meld. Serve this lively chutney alongside creamy cheeses and crunchy crackers for a perfect balance of sweet, spicy, and tangy — your cheese board just got a tropical upgrade! Caramelized Onion and Balsamic Chutney Sweet, tangy caramelized onions with balsamic that turn any cheese board into a showstopper. Ingredients: 3 large yellow onions, thinly sliced 2 tablespoons olive oil 1 tablespoon unsalted butter 2 tablespoons brown sugar (light or dark) 3 tablespoons balsamic vinegar 1/4 cup dry red wine or water (optional, for deglazing) 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme) Pinch of red pepper flakes (optional, for a little heat) How to Make: Heat the olive oil and butter in a large skillet over medium heat until butter melts. Add the sliced onions, sprinkle with salt, and stir to coat in the fat. Cook the onions, stirring every 4–5 minutes, until they begin to soften and turn golden, about 15–20 minutes. Add the brown sugar and continue to cook, stirring more often, until the onions are deeply browned and caramelized, another 10–15 minutes. Pour in the balsamic vinegar and red wine (or water) to deglaze the pan, scraping up any browned bits; let the liquid reduce until syrupy, about 3–5 minutes. Stir in the thyme, black pepper, and red pepper flakes (if using) and taste; adjust salt or sweetness as needed. Remove from heat and let cool slightly before transferring to a jar or bowl; the chutney will thicken as it cools. Serve at room temperature alongside brie, sharp cheddar, or blue cheese on your board. Enjoy—this sweet-balsamic onion chutney will make your cheese board irresistible. Cranberry, Orange, and Ginger Chutney Bright, tangy-sweet chutney with a ginger kick — perfect for spreading on a cheese board. Ingredients: 12 oz fresh cranberries (about 340 g) 1 large orange (zest + juice) 1/2 cup brown sugar (packed) 1/4 cup granulated sugar 1/4 cup water 2 tablespoons finely grated fresh ginger 1/4 cup apple cider vinegar 1/4 teaspoon salt 1/4 teaspoon ground cinnamon Optional: a pinch of red pepper flakes for heat How to Make: Zest the orange, then juice it and set both aside. Rinse the cranberries and pick out any stems or soft berries. In a medium saucepan, combine cranberries, orange zest, orange juice, water, brown sugar, granulated sugar, and apple cider vinegar. Stir in the grated ginger, salt, and cinnamon (and red pepper flakes if using). Bring the mixture to a gentle boil over medium heat, stirring occasionally. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring now and then, until the cranberries burst and the mixture thickens. Taste and adjust sweetness or acidity—add a little more sugar or a splash more vinegar if desired. Remove from heat and let the chutney cool; it will continue to thicken as it cools. Transfer to a jar and refrigerate; serve chilled or at room temperature on your favorite cheeses. Enjoy spooning this bright chutney over aged cheddar or creamy goat cheese for an irresistible bite! Apple, Cider Vinegar, and Thyme Chutney Bright, tangy apple chutney with a thyme twist — perfect for pairing with sharp cheeses. Ingredients: 2 tablespoons olive oil or butter 1 medium onion, finely chopped 2 cloves garlic, minced 4 medium apples (firm varieties like Granny Smith or Honeycrisp), peeled, cored, and diced 1/2 cup brown sugar (light or dark, to taste) 1/2 cup apple cider vinegar 1/4 cup water 1 teaspoon lemon juice (optional, to brighten) 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger (or 1/2 teaspoon fresh grated ginger) 1/4 teaspoon salt (adjust to taste) 1/8 teaspoon black pepper Pinch of red chili flakes (optional, for a little heat) How to Make: Heat the oil or butter in a medium saucepan over medium heat. Add the chopped onion and cook 4–5 minutes until soft and translucent. Stir in the garlic and cook 30 seconds until fragrant. Add the diced apples, brown sugar, apple cider vinegar, and water; stir to combine. Mix in the thyme, cinnamon, ginger, salt, pepper, and chili flakes if using. Bring the mixture to a gentle simmer, then reduce heat to low. Cook uncovered, stirring occasionally, for 20–30 minutes until the apples are tender and the chutney has thickened to your liking. If you want a smoother texture, mash lightly with a spoon or pulse briefly with an immersion blender. Stir in the lemon juice (if using) and taste; adjust salt, sugar, or vinegar as needed. Remove from heat and let cool; the flavors will develop further as it rests. Serve this bright, savory-sweet apple chutney alongside your favorite cheeses — it’s a crowd-pleaser! Fig, Port, and Black Pepper Chutney Fig, Port, and Black Pepper Chutney — sweet, boozy, and with a cheeky peppery finish that’s perfect for any cheese board. Ingredients: 1 lb (450 g) fresh or dried figs, stemmed and roughly chopped 1/2 cup (120 ml) ruby port (or another sweet red fortified wine) 1/2 cup (120 ml) apple cider vinegar 1/2 cup (100 g) dark brown sugar, packed 1 small red onion, finely chopped 1 clove garlic, minced 1 tsp whole black peppercorns, lightly crushed 1/2 tsp ground cinnamon 1/4 tsp ground allspice 1/2 tsp salt Zest of 1 orange 1 tbsp fresh lemon juice 1 tbsp olive oil (for sautéing) Optional: 1/4 cup chopped toasted walnuts or pecans for texture How to Make: Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook 30 seconds more until fragrant. Add the chopped figs, brown sugar, port, and apple cider vinegar; stir to combine. Mix in the crushed black peppercorns, cinnamon, allspice, salt, and orange zest. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered, stirring occasionally. Cook until thickened and jammy, about 25–35 minutes; mash some figs with the back of a spoon if you prefer a less chunky chutney. Stir in the lemon juice and taste; adjust seasoning or sweetness if needed. If using nuts, fold them in during the last 5 minutes of cooking so they stay slightly crunchy. Remove from heat and let cool to room temperature; the chutney will thicken further as it cools. Transfer to a sterilized jar and refrigerate. Keeps for up to 2 weeks chilled. Serve this luscious fig and port chutney beside your favorite cheeses — a spoonful makes every bite sing! Pear, Gorgonzola-Friendly Chutney Perfectly sweet-and-sharp pear chutney that sings alongside creamy Gorgonzola. Ingredients: 3 ripe pears (about 1 pound), peeled, cored and diced 1 small onion, finely chopped 2 tablespoons unsalted butter 1/4 cup brown sugar, packed 1/4 cup apple cider vinegar 2 tablespoons honey or maple syrup 1 teaspoon Dijon mustard 1/2 teaspoon ground ginger (or 1 teaspoon grated fresh ginger) 1/4 teaspoon ground cinnamon Pinch of cloves or allspice Salt and freshly ground black pepper, to taste 1/4 cup golden raisins or chopped dried apricots (optional) 2 tablespoons chopped toasted walnuts or pecans (optional) Zest of 1/2 lemon and 1 tablespoon lemon juice How to Make: Melt the butter in a medium saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Stir in the diced pears and cook 3–4 minutes until they begin to soften. Add brown sugar, apple cider vinegar, honey (or maple), and Dijon; stir to combine. Mix in ginger, cinnamon, cloves, and a pinch of salt and pepper. Bring the mixture to a gentle simmer, then reduce heat to low. Simmer uncovered, stirring occasionally, until thickened and jammy—about 20–25 minutes. If using, stir in the raisins or dried apricots about halfway through cooking so they plump up. Finish with lemon zest, lemon juice, and the chopped nuts; adjust seasoning with salt and pepper. Cool to room temperature; chutney will thicken further as it cools. Store in a jar in the fridge for up to 2 weeks. Serve this pear chutney spooned beside Gorgonzola on your cheese board for a bright, cozy contrast everyone will reach for. Tart Cherry and Red Wine Vinegar Chutney Bright, tangy chutney that pairs beautifully with sharp cheeses and crusty bread. Ingredients: 2 cups tart cherries, pitted (fresh or frozen, thawed) 1/2 cup red wine vinegar 1/2 cup granulated sugar 1/4 cup brown sugar, packed 1 small shallot, finely chopped (about 2 tablespoons) 1/2 teaspoon grated fresh ginger (or 1/4 tsp ground ginger) 1/4 teaspoon red pepper flakes (optional, adjust to taste) Zest and juice of 1 small orange 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon unsalted butter (optional, for sheen) How to Make: Combine cherries, red wine vinegar, granulated sugar, and brown sugar in a medium saucepan. Add the chopped shallot, grated ginger, red pepper flakes, orange zest and juice, salt, and pepper. Stir everything together over medium heat and bring to a gentle simmer. Reduce heat to low and cook, uncovered, stirring occasionally, until the mixture thickens and the cherries break down, about 20–25 minutes. If you prefer a smoother chutney, mash some of the cherries with the back of a spoon or use an immersion blender for a few pulses; if you like it chunkier, leave it as is. Stir in the butter off the heat for a glossy finish, if using, and taste to adjust seasoning. Let the chutney cool to room temperature; it will continue to thicken as it cools. Serve this tangy, fruity chutney alongside your favorite cheeses for a bright, delicious contrast. Tomato, Mustard Seed, and Curry Leaf Chutney Bright, tangy tomato chutney with crunchy mustard seeds and fragrant curry leaves — perfect for cutting through rich cheeses. Ingredients: 1 lb (450 g) ripe tomatoes, chopped 1 medium onion, finely chopped 2 tbsp vegetable oil (or ghee) 1 tsp mustard seeds 1 tsp cumin seeds (optional) 8–10 fresh curry leaves 1–2 green chilies, slit (adjust to heat preference) 1 tbsp grated fresh ginger 2 tbsp brown sugar (or jaggery) 2 tbsp apple cider vinegar (or white vinegar) 1/2 tsp turmeric powder 1/2 tsp red chili powder (optional) Salt to taste (about 1 tsp) Freshly ground black pepper to taste How to Make: Heat oil in a pan over medium heat. Add mustard seeds and let them pop; add cumin seeds if using. Toss in the curry leaves and slit green chilies, sauté for 10–20 seconds. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the grated ginger and turmeric, cook 30 seconds until fragrant. Add the chopped tomatoes, brown sugar, vinegar, salt, and red chili powder; stir to combine. Simmer gently over medium-low heat, stirring occasionally, until the tomatoes break down and the chutney thickens, about 20–30 minutes. Taste and adjust seasoning — more sugar for sweetness, vinegar for tang, or salt as needed. Let cool slightly, then transfer to a jar; chutney will thicken further as it cools. Chill for a few hours for flavors to meld, or serve warm alongside your cheese board. Enjoy this vibrant chutney as a zesty partner to creamy cheeses and crunchy crackers! Peach, Jalapeño, and Champagne Vinegar Chutney Peach, Jalapeño, and Champagne Vinegar Chutney — sweet, bright, and with a cheeky kick. Ingredients: 3 ripe peaches, peeled, pitted, and diced (about 2 cups) 1 small jalapeño, seeds removed for mild heat (or kept for more kick), finely chopped 1 small shallot, finely minced 1/3 cup champagne vinegar 1/4 cup granulated sugar (adjust to taste) 1 tablespoon honey or maple syrup 1/4 teaspoon kosher salt 1/4 teaspoon ground ginger (or 1 teaspoon freshly grated) 1/8 teaspoon ground cinnamon (optional) Zest and juice of 1/2 lemon 1 tablespoon unsalted butter (optional, for sheen) Freshly ground black pepper, a pinch (optional) How to Make: Combine the diced peaches, chopped jalapeño, and minced shallot in a medium saucepan. Add the champagne vinegar, sugar, honey (or maple), salt, ginger, cinnamon (if using), lemon zest, and lemon juice; stir to combine. Bring the mixture to a gentle simmer over medium heat, stirring occasionally so the sugar dissolves. Reduce heat to low and cook uncovered for about 15–20 minutes, stirring every few minutes, until the peaches are soft and the mixture has thickened to a jammy consistency. Taste and adjust sweetness, salt, or heat—add more sugar or honey if too tart, or more chopped jalapeño if you want extra spice. If using, stir in the butter off the heat for a glossy finish and a touch of richness. Let the chutney cool to room temperature; it will continue to thicken as it cools. Transfer to a jar and refrigerate for at least an hour before serving to let flavors meld. Serve chilled or at room temperature on your cheese board—this sweet-and-spicy chutney makes any slice of cheese irresistible. Roasted Red Pepper and Sherry Vinegar Chutney Bright, tangy roasted red peppers meet a kiss of sherry vinegar — the perfect sweet-savory chutney for your cheese board. Ingredients: 3 large red bell peppers 2 tablespoons olive oil 1 small red onion, finely chopped 2 garlic cloves, minced 1/4 cup brown sugar (packed) 1/4 cup sherry vinegar 1/4 cup apple cider or water (to adjust consistency) 1/2 teaspoon smoked paprika 1/4 teaspoon red pepper flakes (optional, for a bit of heat) 1/2 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh parsley or cilantro (optional, for garnish) How to Make: Preheat your oven to 450°F (230°C). Place whole red peppers on a baking sheet. Roast peppers until skins are charred and blistered, about 20–25 minutes, turning once so they char evenly. Transfer hot peppers to a bowl, cover with plastic wrap or a lid, and let steam 10 minutes to loosen skins. Peel the peppers, remove seeds and stems, and roughly chop the flesh. Heat olive oil in a medium skillet over medium heat. Add chopped onion and cook until soft, 5–6 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in chopped roasted peppers, brown sugar, sherry vinegar, smoked paprika, red pepper flakes (if using), salt, and pepper. Bring mixture to a gentle simmer, then reduce heat and cook, stirring occasionally, about 10–12 minutes until thickened. If chutney seems too thick, stir in apple cider or water a little at a time to reach desired consistency. Remove from heat and stir in lemon juice. Taste and adjust seasoning with salt, pepper, or extra vinegar or sugar if needed. Let chutney cool to room temperature, then stir in chopped parsley or cilantro if using. Transfer to a jar and chill for at least an hour to let flavors meld before serving. Serve this vibrant chutney alongside cheeses, crackers, or crusty bread — it brightens every bite. Pineapple, Lime, and Cilantro Chutney Bright, zesty pineapple chutney with lime and cilantro — sweet, tangy, and perfect with cheese. Ingredients: 2 cups fresh pineapple, finely diced 1/3 cup granulated sugar (adjust to taste) 2 tablespoons fresh lime juice (about 1 lime) 1 teaspoon lime zest 1 small jalapeño, seeds removed and finely minced (optional for heat) 1/4 cup red onion, very finely chopped 1/4 cup fresh cilantro, chopped 1/2 teaspoon salt 1/4 teaspoon ground cumin 1 tablespoon apple cider vinegar (or white wine vinegar) 1 teaspoon olive oil (optional, for gloss) How to Make: Taste the diced pineapple and adjust sweetness by adding the sugar to a bowl; let it sit 5–10 minutes to draw out juices. Stir in the lime juice and lime zest so the pineapple absorbs the citrus. Add the finely chopped red onion and minced jalapeño, mixing gently. Sprinkle in the salt and ground cumin, then pour in the vinegar; combine everything. Fold in the chopped cilantro and, if using, the olive oil for a glossy finish. Let the chutney rest at room temperature for 15–30 minutes, or chill for 1 hour to let flavors meld. Taste and adjust seasoning—more lime for brightness, sugar for sweetness, or salt for balance. Serve alongside your favorite cheeses for a bright, tropical kick — this chutney brings sunshine to every bite! Rhubarb, Lemon Zest, and Ginger Chutney Bright, tangy rhubarb chutney with lemon zest and ginger — a zingy companion for cheese boards. Ingredients: 4 cups chopped rhubarb (about 1 lb / 450 g) 1 cup granulated sugar 1/2 cup brown sugar, packed 1 cup water 1 medium onion, finely chopped 1/2 cup raisins or sultanas (optional for texture and sweetness) 2 tablespoons fresh ginger, finely grated Zest and juice of 1 lemon 1/4 cup apple cider vinegar (or white wine vinegar) 1 teaspoon mustard seeds (or 1/2 teaspoon dry mustard) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves (or 4 whole cloves) 1/2 teaspoon salt (adjust to taste) Freshly ground black pepper, a few grinds How to Make: Combine the chopped rhubarb, granulated sugar, brown sugar, and water in a medium saucepan. Add the chopped onion, raisins (if using), grated ginger, lemon zest and juice, and apple cider vinegar to the pan. Stir in the mustard seeds, cinnamon, cloves, salt, and a few grinds of black pepper. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar. Reduce heat to low and simmer uncovered for 25–35 minutes, stirring every few minutes, until the rhubarb is soft and the chutney is thickened to a jammy consistency. Taste and adjust seasoning — add a bit more salt, sugar, or vinegar if you want it sweeter, tarter, or more savory. If you prefer a smoother chutney, mash lightly with a spoon or pulse briefly with an immersion blender; otherwise leave it chunky. Remove from heat and let cool slightly, then transfer to sterilized jars and refrigerate. It will keep in the fridge for up to 2 weeks or can be processed for longer storage. Serve chilled or at room temperature alongside your favorite cheeses, crackers, or roasted meats. Enjoy the bright, gingery kick — this chutney makes any cheese board sing! Apricot, Almond, and White Wine Vinegar Chutney Bright, tangy apricot chutney with crunchy almonds—perfect for spooning onto cheeses. Ingredients: 2 cups dried apricots, chopped 1/2 cup slivered or chopped almonds, toasted 1/2 cup white wine vinegar 1/2 cup water 1/2 cup granulated sugar (adjust to taste) 1 small shallot or 1/4 small red onion, finely chopped 1 teaspoon Dijon mustard (optional, for depth) 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes (optional, for heat) Zest and juice of 1 small lemon or 1 tablespoon lemon juice 1 tablespoon neutral oil (for toasting shallot, optional) How to Make: Toast the almonds in a dry skillet over medium heat for 3–4 minutes, stirring, until golden and fragrant; set aside to cool. If using oil, warm it in a medium saucepan over medium heat and sauté the shallot for 1–2 minutes until softened but not browned. Add the chopped apricots, white wine vinegar, water, and sugar to the pan. Stir to combine. Bring the mixture to a gentle simmer, then reduce heat to low and cook, uncovered, 10–15 minutes, stirring occasionally, until the apricots are soft and the mixture thickens. Stir in the Dijon mustard (if using), lemon zest and juice, salt, pepper, and red pepper flakes; cook 1–2 more minutes to meld flavors. Remove from heat and let cool slightly, then stir in the toasted almonds. Taste and adjust seasoning or sweetness as needed; add a splash more vinegar or water if too thick. Cool completely before transferring to a jar and refrigerating; chutney will thicken further as it chills. Spoon this sweet-and-tangy chutney over cheeses and crackers and watch it disappear fast. Green Apple, Horseradish, and Dill Chutney Bright, tangy, and zingy — a green apple, horseradish, and dill chutney that livens up any cheese board. Ingredients: 2 medium green apples (Granny Smith), peeled, cored, and finely diced 1/2 cup finely grated fresh horseradish (or prepared horseradish, drained) 1 small shallot, finely minced 2 tablespoons fresh lemon juice 2 tablespoons apple cider vinegar 2 tablespoons honey (or to taste) 2 tablespoons chopped fresh dill 1 teaspoon Dijon mustard 1/4 teaspoon sea salt (more to taste) 1/8 teaspoon freshly ground black pepper 1 tablespoon olive oil Optional: pinch of red pepper flakes for heat How to Make: Heat the olive oil in a small saucepan over medium heat. Add the minced shallot and cook 1–2 minutes until soft and translucent. Stir in the diced apples and cook 3–4 minutes until they begin to soften. Add the grated horseradish, lemon juice, apple cider vinegar, honey, and Dijon mustard; stir to combine. Bring to a gentle simmer, then reduce heat and cook 6–8 minutes until the mixture thickens slightly — stir occasionally. Remove from heat and stir in the chopped dill, salt, pepper, and red pepper flakes if using. Taste and adjust seasoning or honey for sweetness and lemon or vinegar for brightness. Let cool to room temperature, then chill for at least 30 minutes to let flavors meld. Serve this bright chutney alongside creamy cheeses for a zesty contrast that will have guests coming back for more. Plum, Star Anise, and Honey Chutney A sweet-spiced chutney that pairs beautifully with sharp cheddars and creamy goat cheese. Ingredients: 1 lb (450 g) ripe plums, pitted and chopped 1 small onion, finely chopped 1/3 cup (115 g) honey 1/3 cup (80 ml) apple cider vinegar 2 tablespoons brown sugar 2 whole star anise 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger) 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Zest and juice of 1/2 lemon 1/4 cup (60 ml) water (more if needed) How to Make: Combine plums, chopped onion, honey, apple cider vinegar, and brown sugar in a medium saucepan. Add the star anise, grated ginger, cinnamon, salt, and pepper. Stir in the lemon zest, lemon juice, and 1/4 cup water. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Reduce heat to low and simmer uncovered for 25–30 minutes, stirring every few minutes so it doesn’t stick. If the chutney looks too thick or starts to scorch, add a tablespoon or two of water as needed. Remove from heat; fish out and discard the whole star anise. Taste and adjust seasoning—add more honey for sweetness, vinegar for tang, or salt for balance. Let cool to room temperature, then transfer to a jar and refrigerate; flavors deepen after a day or two. Serve this plum, star anise, and honey chutney alongside your cheese board and watch it disappear. Conclusion Try a chutney on your next cheese board and notice how flavors click: sweet, tart, spicy, and savory all meet. Start with a spoonful beside a sharp cheddar or creamy brie. Offer a variety so guests can mix and match. Warm chutneys soften cheeses, chilled ones add contrast. Label each jar, provide small spoons, and restock crackers. You’ll find one or two favorites fast, then keep making them.