8 Responses to “Getting to the Bottom of Leftover Condiments”


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  1. Juhli

    What a great list of tasty ideas! Thanks for expanding my thoughts on this.

  2. Hi Meg,
    Some great ideas here! Plastic bottles are also easily cut 2 inches from the bottom or so in order to scoop out the last precious bit with your finger. Thanks again for your newsletter. Always a treat to receive 😀

    • Meg

      Thanks, Daphne, glad the newsletter works for you! Cutting those bottles is definitely one way to get to the rest of the stuff. Do you use poultry shears?

  3. Jo

    Hi Meg, just came over from 365lessthings. These are super ideas for ends of condiments – prior to reading this, the only tip I knew was to add ketchup/water to stew! My world has just expanded in a tasty way 🙂

  4. Meg,
    I can’t believe this is the first time I’ve been here to read your cooking blog!

    I add salsa to my minestrone soup to give it that little extra zing and of course to use up the last bit in the jar.

    Being frugal to a fault, I also tip the old jar of condiment upside dow on top of the new jar and let the last bits ooze down. This works best after you’ve used a little of the new jar to make room. 🙂

  5. If it’s something (mustard, ketchup, syrup, molasses, honey, BBQ sauce) that won’t be hurt by heating, applying a little heat makes it possible to get more of the dregs out. I usually do this before the dilution step. You can either microwave it if the container will take it or do it the old-fashioned way: set the container in a saucepan with a little water (two inches or more) and heat to a simmer.

    Also, if the remainder is going in a recipe that calls for liquid anyway, add the liquid to the jar and shake.