Cinnamon And Ginger Cranberry Sauce Food

CINNAMON AND GINGER CRANBERRY SAUCE

Steps:

• Bring the raisins, cherries, cranberries, orange juice and water to the boil.
• Simmer for about ten minutes or until some of the cranberries start to burst open. Some will burst open and some will not. This gives a great texture.
• Now add in the agave nectar, ginger juice, orange zest and cinnamon and simmer for a few more minutes just to allow the flavors to infuse.
• Remove from the heat and allow to cool completely.
• Once cooled, you can place a stick blender into the pan and blend a little if you want a smoother consistency.
• Chill in the fridge for at least a few hours to allow the sauce to thicken and the flavors to infuse. This tastes even better the next day.

GINGER-CINNAMON CRANBERRY SAUCE

Steps:

• Bring water and sugar to a boil in a pot over medium heat; boil for 5 minutes stirring occasionally. Add the cranberries, ginger, and cinnamon stick; return the mixture to a boil and cook until the cranberries start popping, about 5 minutes. Transfer the sauce to a shallow container; chill in refrigerator until cold, about 3 hours.

CINNAMON AND CLOVE CRANBERRY SAUCE

Steps:

• Combine all ingredients for basic cranberry sauce in heavy medium saucepan. Add cinnamon, allspice, cloves, and nutmeg. Cook as directed for basic cranberry sauce . Cool to room temperature. Stir in ginger. Cover and store mixture as directed for basic cranberry sauce.

GINGER CRANBERRY SAUCE

Steps:

• Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.

GINGER CRANBERRY SAUCE

Steps:

• 1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
• 2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.

GINGER PEAR CRANBERRY SAUCE

Steps:

• Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
• Remove cinnamon stick and star anise. Chill until ready to serve.

GINGER CRANBERRY SAUCE

Steps:

• Rinse cranberries. Grate 2 teaspoons zest from the orange and the lemon. Juice the lemon. Remove orange peel and seeds, chop orange into 1/2 inch pieces. Peel and grate ginger root.
• In a nonreactive saucepan, combine orange chunks, cranberries, grated ginger, lemon juice, sugar, and cranberry juice. At this point, I like to add orange and lemon zest, a dash of cayenne, and a little orange juice (Alternately, the zest makes a good garnish just before serving).
• Bring to a boil. Reduce heat and simmer 3 to 5 minutes, stir occasionally until thickened and most of the berries have popped:.
• Transfer the sauce to a serving bowl to cool, stirring occasionally, then refrigerate to chill thoroughly.
• I never liked cranberry sauce until I made this one.

CINNAMON AND GINGER CRANBERRY SAUCE

Steps:

• Bring the raisins, cherries, cranberries, orange juice and water to the boil. Simmer for about ten minutes or until some of the cranberries start to burst open. Some will burst open and some will not. This gives a great texture. Now add in the agave nectar, ginger juice, orange zest and cinnamon and simmer for a few more minutes just to allow the flavors to infuse. Remove from the heat and allow to cool completely. Once cooled, you can place a stick blender into the pan and blend a little if you want a smoother consistency. Chill in the fridge for at least a few hours to allow the sauce to thicken and the flavors to infuse. This tastes even better the next day.

CINNAMON AND CLOVE CRANBERRY SAUCE

Steps:

• Combine cranberries, sugar, water, orange peel and kosher salt in a heavy medium saucepan.
• Add cinnamon, allspice, cloves, and nutmeg.
• Bring to boil, stirring often.
• Reduce heat to medium low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes.
• Transfer sauce to medium bowl.
• Cool to room temperature.
• Stir in ginger. Cover and store in refrigerator until ready to serve.
• Can be prepared 1 week ahead; keep refrigerated.

FAVORITE CRANBERRY SAUCE EXTRAORDINAIRE

Steps:

• Combine orange juice and both sugars in a saucepan over medium heat and allow the sugar to melt down. Add cranberries, 3/4 of the orange zest, and crystallized ginger.
• Cook sauce, mashing down berries, over medium-low heat for 10 minutes.
• Meanwhile, toast pecans in a small skillet over medium heat until fragrant, 2 to 3 minutes. Set aside.
• Stir cinnamon and chopped pecans into the cranberry sauce until well combined. Transfer cranberry sauce to a serving dish and top with remaining orange zest.

HOMEMADE CRANBERRY GINGER SAUCE

Steps:

• Stir orange zest and juice, honey, crystallized ginger, cinnamon stick, and salt in a saucepan over medium heat; bring to a simmer. Stir cranberries into orange juice mixture, cover, and bring to a boil; let boil for 1 minute. Reduce heat to low. Simmer cranberry sauce until cranberries have popped, about 15 minutes. Remove from heat and discard cinnamon stick. If a sweeter sauce is desired, stir in more honey. Serve warm or chilled.

CRANBERRY-APPLE GINGER SAUCE

Steps:

• In a 4 or 5-quart saucepan, bring ALL ingredients to a boil over medium heat, stirring until the sugar is dissolved.
• Boil the sauce (lower temperature if the sauce is spitting too much) stirring occasionally (about 10-15 minutes) or until thickened.
• Cool and refrigerate for a minimum of 3 hours before serving.