PEANUT SAUCE -- Sautee chopped onions and garlic, add tamari, cayenne, cinamon, and vinegar or something sweet like orange juice to make a soupy mix. Spoon in a generous heap of peanut butter (maybe as much as a cup depending on depth of 'soup'). Mash it all together over lowered heat until it's blended. It may be thick, so slowly add water until it's creamy. Serve over stir fry, or pasta. -- Mariette Turner Brown, Old Lyme, CT

APPLE AND CITRUS SALSA -- Cut up orange over bowl to save juices, add sliced green apple, seeded and halved red chilies (2), garlic clove and fresh mint leaves; process in blender or food processor with lemon juice until smooth. Season and use as marinade for shellfish or drizzled over barbecued meat.

Blueberry Balsamic Vinegar -- Crush blueberries, add balsamic vinegar, sugar, lime peel and cinnamon and bring to boil. Simmer for 20 minutes then cover and refrigerate for a couple of days for flavor. Strain before using, pressing out as much liquid as possible. Use in salad dressings or drizzled over grilled meat.

Please --- We'd very much like to include your favorite ideas in this collection. Click here , and you'll go to a simple submission form. Thanks in advance for sharing your wisdom.

Blueberry Barbecue Sauce -- Mix mashed blueberries with ketchup, brown sugar, cayenne pepper, mustard powder and red wine vinegar.

Blueberry Onion Sauce -- Brown onions in butter, add sugar to caramelize, add port or sweet sherry, balsamic vinegar, cup of fresh or frozen blueberries and cup of chopped cherry tomatoes. Excellent over pork tenderloin.

Blueberry Orange Sauce -- Heat butter and sugar until caramelized then add wine vinegar, orange juice, chicken stock and reduce to syrup. Add blueberries and some cognac. Spoon over duck or any poultry.

Blueberry Steak Sauce -- Combine blueberries, molasses, white wine vinegar, ketchup, prepared mustard, ground red pepper in pan; bring to boil and reduce. Process in blender. Serve with grilled steak.

Cauliflower Spaghetti Sauce -- In olive oil, sauté crushed garlic, bay leaf and basil; add cauliflower florets, sprinkle with salt and cook until tender (add water if needed to steam along). Add couple of cups of tomato puree and simmer about 15 minutes.

GRAPE AND CURRANT CHUTNEY -- Combine minced garlic, grated fresh ginger, three cups of seedless green grapes, about a cup of apple juice, cinnamon, cardamom, cup of currants, half cup or more of honey, and about a cup of apple cider vinegar in pan and boil over high heat. Puree, return to pan and simmer another ten minutes. Strain, don't press, to remove liquid. Serve chutney warm or chilled; good with curried dishes.

GRAPE CATSUP -- Boil Muscatine grapes until soft, sieve and mix fruit pulp with sugar, vinegar, cinnamon, allspice, clove and grated nutmeg. Boil, then simmer until consistency of a catsup. Good with fowl or meat.

GRAPE DESSERT SAUCE -- In pan, combine black seedless grapes, lemon juice and peel, slice of ginger root, stick of cinnamon, honey to taste and half cup of water. Bring to boil and stir in teaspoon of cornstarch mixed with cold water. Cook until thickened, remove cinnamon stick and serve warm or chilled with cake, ice cream or fruit.

GRAPE SAUCE FOR FOWL -- Sauté shallots and add white grape juice and dried thyme to pan in which meat has been browned, scraping bits and reducing liquid. Whisk in Dijon mustard. Pour over duck or chicken and serve with grapes.

PEACH BARBECUE SAUCE -- Puree peaches. Mix cornstarch with a little water. In large saucepan, combine pureed peaches, one and a half cups of vinegar, cup of oil, crushed garlic cloves, Dijon mustard, cinnamon, lemon juice, Worcestershire sauce, ground ginger, black pepper, about a cup of maple syrup and a cup of brown sugar, and heat to low boil. Simmer 30 minutes, adding water/cornstarch mixture to give sauce consistency of commercial barbecue sauce.

PEACH HORSERADISH SAUCE -- Cut up two peaches and combine in pan with apple cider vinegar and honey and simmer for five minutes. Add horseradish. Serve with shrimp or chicken.

PEACHES AND CUCUMBER SALSA -- Combine pieces of peaches, cucumber chunks, Angostura bitters, olive oil, fresh lemon juice, chopped fresh mint, salt and pepper to taste and chill. Good complement to chicken and other meat dishes.

PEACHES AND RIBS -- Puree pound of cut up peaches in blender until smooth and then simmer in saucepan for 30 minutes. Stir in honey, minced ginger root, rice vinegar and cayenne. Brush roasting ribs frequently and serve with remaining glaze.

PEARS WITH VEAL OR POULTRY -- Sauté minced shallots in chicken stock, add unpeeled red and green Bartlett pears, thinly sliced and cook until soft, stirring gently. Remove pears. Add more stock to skillet, boiling to reduce, and stir in Dijon mustard, savory, parsley and black pepper. Serve pears and sauce over meat that has been pounded thin, dredged in a mix of flour, nutmeg and white pepper, and sautéed until golden.

RASPBERRIES AND TOFU SAUCE -- Blend fresh raspberries, silken tofu, white wine vinegar and some sugar until smooth. Serve over chicken or fish, prepared with soy sauce, spinach and water chestnuts

RASPBERRY AND MANGO SAUCE -- Chop about half a large mango into a custard sauce and blend until smooth. Simmer raspberries in sugar for five minutes than sieve. Swirl cooled custard and sauce together on plate and arrange pieces of mango and whole raspberries on top; garnish with fresh mint sprigs. Raspberry-mango sauce, sweetened with maple syrup, is also good served with baked goat cheese that has been dipped in egg and coated with a bread crumb and pine nut mixture.

RASPBERRY MINT SAUCE -- Mix raspberry vinegar, soy sauce, dry red wine , dried rosemary, fresh mint leaves, cracked black pepper and Dijon mustard. Heat and serve over lamb.

RASPBERRY-BALSAMIC SAUCE -- Cook chopped red onion in some water until tender, stir in balsamic vinegar and more water and boil until slightly reduced. Remove from heat and stir in raspberry jam, parsley, and black pepper until blended. Good over steak

Raspberry-Currant Sauce I--Cook dried currents in water over medium heat until plumped. Add raspberries to food processor or blender and puree. Strain puree and return to work bowl. Add currants, cornstarch, and sugar. Process until smooth. Heat mixture until thickened. Chill.

DILL AND MUSTARD SAUCE -- Make a roux, add hot fish stock, boil then simmer for a few minutes and off heat beat in white wine vinegar, chopped fresh dill, whole grain mustard and sugar. Blend in beaten egg yolks, return to heat for another minute or two. Serve with grilled fillets of halibut, sole or flounder.

GINGER CREAM SAUCE -- Make a cream sauce with minced shallot and gingerroot, white fish stock and heavy cream. Season with white pepper and lemon juice to taste. Serve over fillets with fennel or chervil sprigs if desired.

ORANGE SAUCE -- Sauteed onion, fish stock, dry white wine, orange slices, capers, black peppercorns and heavy cream or creme fraiche. Good over grilled or poached fillets.

MUSTARD MINT SAUCE -- Blend Dijon-style mustard, coarse-grained mustard,white wine vinegar, fresh mint leaves and oil and serve with grilled fish.

SAFFRON CREAM SAUCE -- Make a white fish stock with bones and trimmings from any white fish, onion, parsley, lemon juice, dry white wine and some salt. Add heavy cream to stock and season with saffron.

SPICY TOMATO SAUCE -- Saute chopped onion and minced garlic, add dried hot red pepper flakes, oregano, and can of drained plum tomatoes and simmer for awhile. Stew white fish or shell fish in sauce or serve over bake or grilled fish.

VINAIGRETTE SAUCE -- Whisk together Sherry or wine vinegar, Dijon mustard, peanut or safflower oil and olive oil. Heat coriander seeds in dry skillet until fragrant then crush and add to sauce with sliced scallion greens and red onion.

WATERCRESS CREAM SAUCE -- Sauteed shallots, fish stock, white wine, blanchedchopped watercress, anchovy extract and heavy cream, seasoned with salt,cayenne pepper and lemon juice to taste. Serve with broiled, barbecued or poached fish.