Cranberry Apple Ginger Sauce Food

GINGER APPLESAUCE

Ginger Applesauce image

When it's apple-picking time, it's also time for all the delightful treats you can make with them, including applesauce. This is my favorite way to prepare it. It's simple to do and it makes the whole house smell like fall. -Renee Pajestka, Brunswick, Ohio

Provided by Taste of Home

Time 4h25m

Yield about 5 cups (8 servings).

Number Of Ingredients 6

Ingredients

4 pounds apples (about 12 medium), peeled and cubed
1/4 cup water
2 tablespoons brown sugar
2 teaspoons ground cinnamon
2 teaspoons minced fresh gingerroot
2 teaspoons vanilla extract

Steps:

In a 4-qt. slow cooker, combine all ingredients. Cook, covered, on low until apples are tender, 4-5 hours. Mash if desired. Refrigerate leftovers.

Nutrition Facts : Calories 128 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 4g fiber), Protein 0 protein.

LEMON GINGER CRANBERRY APPLESAUCE

Lemon Ginger Cranberry Applesauce image

I wanted a brighter-tasting cranberry sauce instead of one that had just a sweet note of sugar. Using lemonade concentrate made it easy and the ginger was perfect with the tart cranberries. Adding lemon peel would be good with this also, and this is wonderful served on top of turkey soup! Also good for any time of the year.

Provided by Tessa Goodpaster

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

1 (12 ounce) bag fresh cranberries
2 large apples - peeled, cored, and diced
1 cup water
1 cup sugar
½ cup lemonade concentrate
1 teaspoon grated fresh ginger
⅛ teaspoon salt

Steps:

Stir cranberries, apples, water, sugar, and lemonade concentrate together in a saucepan. Bring to a boil, stirring occasionally, and reduce heat to medium low.
Stir ginger and salt into cranberry mixture and simmer until cranberries burst and apples are tender, 20 minutes. Chill in the refrigerator.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 31.1 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.2 g, Sodium 26.3 mg, Sugar 27.3 g

GINGER CRANBERRY SAUCE

Ginger Cranberry Sauce image

Cranberries add sparkle to the Thanksgiving meal.

Provided by Sheila Lukins

Categories Sauce Ginger Thanksgiving Quick & Easy Cranberry Christmas Eve Parade

Yield Makes 10 servings

Number Of Ingredients 6

Ingredients

16 ounces fresh cranberries, picked over and rinsed
2 cups granulated sugar
1/2 cup water
1/2 cup fresh orange juice
1 tablespoon finely chopped ginger
Finely grated zest from 1 orange

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 CRANBERRY SAUCE

Ginger Cranberry Sauce image

Freshly minced ginger and the zest of an orange add a refreshing finish to your cranberry sauce. Sauce can be made up to 3 days in advance.

Provided by Leslie Lew

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes

Time 25m

Yield 10

Number Of Ingredients 4

Ingredients

2 (12 ounce) packages fresh cranberries
2 ½ cups white sugar
1 large orange, zested and juiced
1 tablespoon minced fresh ginger root

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.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 60.4 g, Fat 0.1 g, Fiber 3.5 g, Protein 0.4 g, Sodium 1.4 mg, Sugar 54.4 g

CRANBERRY, APPLE AND GINGER CHUTNEY

Cranberry, Apple and Ginger Chutney image

Provided by Dave Lieberman

Categories side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

1 (10 to 16-ounce) bag fresh or frozen whole cranberries,
2 crisp red apples, peeled, cored and sliced 1-inch thick
2-inch piece ginger, peeled and finely grated
1/2 cup apple cider vinegar
1 cup granulated sugar
1 cup water

Steps:

Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.

CRANBERRY-APPLE GINGER SAUCE

Cranberry-Apple Ginger Sauce image

Use only Granny Smith apples or a similar firm apple, this is a fantastic cranberry sauce recipe, and one that you will be making all time once you taste it! If you prefer a less sweeter sauce then reduce the sugar by a couple of tablespoons. If you don't have a cinnamon stick just add in a pinch of cinnamon powder, or omit the cinnamon completely. Plan ahead the sauce needs to chill for a minimum of 3 hours before using.

Provided by Kittencalrecipezazz

Categories Sauces

Time 20m

Yield 4 cups (approx)

Number Of Ingredients 8

Ingredients

1 1/2 lbs cranberries (fresh or frozen)
1 3/4 cups sugar
2 granny smith apples, peeled, coed and cut into about 1/4-inch pieces
2 -2 1/2 tablespoons minced peeled fresh ginger
1 1/2 cups water
3 tablespoons cider vinegar
1 tablespoon finely grated orange zest
1 cinnamon stick

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.

Nutrition Facts : Calories 474.6, Fat 0.4, SaturatedFat 0.1, Sodium 9, Carbohydrate 122.9, Fiber 10.7, Sugar 104.1, Protein 1

MULLED CRANBERRY & APPLE SAUCE

Mulled cranberry & apple sauce image

Make this spiced cranberry sauce up to four days ahead for a stress-free Christmas. It's delicious spooned over turkey or ham

Provided by Esther Clark

Categories Condiment

Time 25m

Number Of Ingredients 9

Ingredients

200ml red wine
1 cinnamon stick
½ orange , rind peeled, then juiced
5 cloves
1 tsp ground ginger
2 star anise
1 small cooking apple , peeled, cored and cut into 1cm pieces
200g fresh or frozen cranberries
150g light brown soft sugar

Steps:

Bring the wine to a gentle simmer with the cinnamon, orange juice and rind, cloves, ginger and star anise. Once steaming, remove from the heat and leave to infuse for 30 mins.
Strain the wine into another pan, discarding the aromatics, and add the apple, cranberries and sugar. Bring to a simmer. Bubble for 10-15 mins until the berries start to burst, and the apple is soft. The sauce will thicken as it cools - you can add a splash more orange juice or water to loosen, if you like. Make ahead and freeze, or keep in the fridge for up to four days. Bring to room temperature to serve.

Nutrition Facts : Calories 104 calories, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 0.3 grams protein, Sodium 0.02 milligram of sodium

APPLE CRANBERRY SAUCE

Apple Cranberry Sauce image

Combine a few simple ingredients in a saucepan to make this homemade apple cranberry sauce with orange and ginger! It's packed with flavor and is paleo and naturally gluten free.

Provided by Ashley C.

Categories Side Dish

Time 30m

Number Of Ingredients 7

Ingredients

2 cups fresh cranberries
2 medium apples, (peeled, cored and chopped)
1/3 cup honey
2 teaspoons grated fresh ginger
1/2 teaspoon ground cinnamon
zest and juice from one orange
1 tablespoon balsamic vinegar

Steps:

Combine all of the ingredients in a medium saucepan.
Cook over medium-low heat for 18 to 20 minutes, until the fruit is tender and the liquid has thickened. The sauce will thicken as it cools. Serve chilled or at room temperature.

Nutrition Facts : Calories 153 kcal, Carbohydrate 41 g, Protein 0.5 g, Fat 0.2 g, Sodium 3.7 mg, Fiber 5 g, Sugar 33 g, ServingSize 1 serving

SUNNY'S APPLE AND GINGER CRANBERRY JELLY MOLDS

Sunny's Apple and Ginger Cranberry Jelly Molds image

Provided by Sunny Anderson

Categories side-dish

Time 3h40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 pounds Granny Smith apples, quartered
4 cups cranberry juice
One 8-inch piece fresh ginger, sliced
1 cinnamon stick
3/4 cup sugar
Two 1-ounce packages unflavored gelatin
Nonstick cooking spray, for the party cups

Steps:

Add the apples (seeds and all), cranberry juice, ginger and cinnamon stick to a large pot. Bring to a boil, then reduce the heat and steep on medium until the apples are mushy, about 25 minutes. Strain the contents of the pot using a fine-mesh sieve and a moist paper towel or cheesecloth. Do not press anything through the sieve. Allow to drip to about 2 cups of liquid. Discard the solids.
Wipe the pot clean or rinse with water. Pour all but 1/4 cup of the liquid back into the pot and add the sugar. Cook on medium high until the sugar dissolves.
Add the gelatin to the reserved 1/4 cup liquid and stir. Stir this into the pot and remove from the heat. Let cool until just warm.
Coat the inside of four 8-ounce ridged party cups (or several shot glass-size party cups) with cooking spray (you may want to double the cups so you don't warp them). Once the liquid has cooled a bit, divide among the cups. Place on a tray and refrigerate until firm, about 3 hours.
To unmold, dunk the sides of the cups in warm water and wiggle out the jelly.

GINGER CRANBERRY SAUCE

Ginger Cranberry Sauce image

Make this Ginger Cranberry Sauce with a hint of zing and orange for your Holiday or Thanksgiving dinner! Better than canned and done in 15 minutes.

Provided by Julia Foerster

Categories Side Dish

Time 15m

Number Of Ingredients 6

Ingredients

12 ounces cranberries (one bag)
½ cup granulated sugar (see notes)
½ cup orange juice (store bought or freshly squeezed)
¼ cup water (or more orange juice)
2 tsp fresh ginger (finely chopped)
1 tsp orange zest (finely grated (optional))

Steps:

Combine all the ingredients in a medium saucepan and stir to combine. Turn the heat to medium-high and bring to a boil.
Lower heat to medium and cook for about 10 minutes, stirring occasionally, or until the cranberries have burst.
Remove from heat. Let the sauce cool to room temperature before transferring to a container to chill in the fridge until ready to serve.

Nutrition Facts : Calories 76 kcal, Carbohydrate 19 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 2 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving

CRANBERRY-APPLE CIDER SAUCE

Cranberry-Apple Cider Sauce image

Found in the Nov. 2010 AllYou Magazine. I always like trying a new version of cranberry sauce each holiday and this year will be this recipe. I love cranberries and apples and this definitely sounds like it will be a perfect match!

Provided by HokiesMom

Categories Sauces

Time 1h5m

Yield 8 , 8 serving(s)

Number Of Ingredients 7

Ingredients

3 cups apple cider
2 cups fresh cranberries
1 cup light brown sugar, packed
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 pinch salt
1 medium golden delicious apple, peeled, cored & cut into 1/4-inch dices

Steps:

In a large saucepan, bring cider to a boil and cook over a medium-high heat until reduced to 1 cup, about 40 minutes.
Combine reduced cider and all the other ingredients in a medium saucepan. Cook over low heat, stirring until sugar has dissolved.
Simmer sauce until thickened and cranberries have popped, stirring occasionally, 10-12 minutes. Sauce will thicken more when cooled.

Nutrition Facts : Calories 124.3, Fat 0.1, Sodium 30.9, Carbohydrate 32.2, Fiber 1.6, Sugar 29.2, Protein 0.1

CRANBERRY GINGER SAUCE

Cranberry Ginger Sauce image

Categories Sauce Berry Ginger Christmas Thanksgiving Cranberry Fall Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 7

Ingredients

1 1/2 lb fresh or frozen cranberries
1 1/2 cups sugar
2 medium Granny Smith apples, peeled and cut into 1/4-inch dice
2 1/4 tablespoons minced peeled fresh ginger
1 1/2 cups water
3 tablespoons cider vinegar
1 tablespoon finely grated fresh orange zest

Steps:

Stir together all ingredients in a nonreactive 4- to 5-quart deep heavy pot and bring to a boil, stirring until sugar is dissolved. Boil sauce (adjust heat if sauce spits too much), stirring frequently, 10 minutes, or until slightly thickened. Cool about 30 minutes and chill at least 1 1/2 hours.

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