SWEET-AND-TART CRANBERRY GINGER JELLY
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Put cranberries, sugar, ginger, and 2 cups water into a medium saucepan. Cover, and bring to a simmer; cook, stirring occasionally, until berries are soft, about 10 minutes. Pour through a sieve into a medium bowl; discard solids.
- Meanwhile, put 1/2 cup cold water into a bowl; sprinkle with gelatin. Let soften 5 minutes. Add cranberry mixture; stir until gelatin has dissolved. Refrigerate, covered, at least 4 hours (up to 1 week).
SUNNY'S APPLE AND GINGER CRANBERRY JELLY MOLDS
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.
CRANBERRY JELLY
Provided by Food Network Kitchen
Categories side-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
- Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.
CRANBERRY GINGER JELLY
This wonderfully delicious cranberry ginger jelly is perfect for holiday meals.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Combine cranberries, sugar, ginger, and 2 cups water in a medium saucepan. Cover, and bring to a simmer; cook, stirring occasionally, until berries have burst and softened, about 10 minutes. Pass through a sieve into a medium bowl, pressing on solids with a wooden spoon to extract as much liquid as possible; discard solids.
- Meanwhile, sprinkle gelatin over 1/2 cup water in a bowl. Let soften 5 minutes. Add cranberry mixture; stir until gelatin has dissolved. Refrigerate, in an airtight container, at least 4 hours (or up to 1 week).
HOMEMADE CRANBERRY GINGER SAUCE
No Thanksgiving is complete without cranberry sauce. This recipe is very customizable to your family's palate. In this version, I've used honey, orange juice, and crystallized ginger. But I have made it in the past with a sweet white wine and apples, which is also delicious. Using fresh cranberries, the sauce still gets a jelly-like consistency because when the cranberries pop open during cooking, they release pectin, which is a natural way to make jelly or jams. Once you try this recipe, you'll never go back.
Provided by frozendinnerdiva
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 57.4 calories, Carbohydrate 15.5 g, Fiber 1.4 g, Protein 0.2 g, Sodium 49.8 mg, Sugar 12.9 g
HOLIDAY CRANBERRY JELLY
Spread some holiday cheer with this rosy pink cranberry jelly. -Nancy Davis, Tualatin, Oregon
Provided by Taste of Home
Time 35m
Yield 8 half-pints.
Number Of Ingredients 3
Steps:
- In a Dutch oven, combine cranberry juice and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY-GINGER LINZER TORTE COOKIES
This is one of my favorite cookies for a few different reasons. It's kind of a sandy cookie, so you get that snap. Its warming spices play very nicely with the cranberry-ginger jam. You can use that jam in other places, even as cranberry sauce. You have that acidity and that little bit of sour as well as sweet. And they're just as good right out of the freezer. It's a great cookie with the holidays for exchanges or just to have after dinner. Can be stored in an airtight container at room temperature for up to 3 days.
Provided by Carla Hall
Categories Cranberry Cookies
Time 2h25m
Yield 24
Number Of Ingredients 15
Steps:
- Combine cranberries, sugar, orange zest, orange juice, water, ginger, and salt for filling in a medium saucepan over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, stirring frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Remove from heat to cool completely. Can be stored in an airtight container in the refrigerator for up to one week.
- Sift flour, ginger, cinnamon, and salt for cookies together in a medium bowl. Set aside.
- Mix butter and white sugar together in the bowl of an electric mixer fitted with a paddle attachment until just combined. Add the vanilla. Gradually add in flour mixture on low speed just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten into a disk. Wrap and chill for 30 minutes.
- Roll the dough ¼-inch thick and cut into 2-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round into a desired shape. Place all cookies on a parchment-lined baking sheet and chill for 15 minutes.
- While cookies chill, preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until the edges just begin to brown or the cookies are crisp, 20 to 25 minutes. Remove from the oven; let cookies cool for 1 minute on the pan, then remove to a wire rack and allow to cool completely, 15 to 20 minutes.
- When the cookies have cooled, place 1 teaspoon of filling on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Dust the top of the cut-out cookies with confectioners' sugar. Place the sugared tops on the filled bottoms.
Nutrition Facts : Calories 281.5 calories, Carbohydrate 43 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 7.3 g, Sodium 57.4 mg, Sugar 26.8 g
FRESH GINGER CRANBERRY RELISH
The reputation of this tasty relish goes way beyond your Thanksgiving dinner plate. It's great with poultry and pork, and will even perk up a ho-hum deli sandwich on-the-fly. -Melode Weiner, Plymouth, California
Provided by Taste of Home
Time 15m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- Cut unpeeled orange and lemon into wedges; remove any seeds. Transfer orange and lemon to a food processor; add remaining ingredients. Pulse until chopped. Transfer to a bowl; refrigerate, covered, overnight.
Nutrition Facts :
CHEWY CRANBERRY GINGERS
Make and share this Chewy Cranberry Gingers recipe from Food.com.
Provided by Debbie R.
Categories Dessert
Time 27m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Combine everything except cranberry sauce. Blend well.
- Stir in cranberries, mixing thoroughly.
- Chill dough at least one hour.
- Shape into balls. Coat with additional sugar. Put on ungreased cookie sheets.
- Bake at 375 for 12-15 min; watch them because time will depend on the size. Recipe calls for a "rounded teaspoon". I usually make my cookies bigger than that.
- When done, remove from cookie sheet immediately.
CRANBERRY-GINGER RELISH
Make and share this Cranberry-Ginger Relish recipe from Food.com.
Provided by Lennie
Categories Sauces
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- With a zester or a grater, remove the zest from the grapefruit and the tangerine; set aside.
- Peel the 2 fruits and cut into segments, removing all pith, seeds and membranes.
- Transfer to a food processor and swirl around until finely chopped; place in a large bowl.
- Add the cranberries (no need to thaw if frozen) and ginger to food processor and pulse until chopped; be careful not to overprocess.
- Add cranberry-ginger mixture to citrus fruit in bowl and stir in sugar, lime juice and zest; stir until sugar is dissolved.
- Taste and add more sugar if you feel it's necessary.
- Refrigerate for at least 2 hours to let flavours blend; keeps well for about 2 weeks.
- Makes just over 2 cups.
Nutrition Facts : Calories 63.5, Fat 0.1, Sodium 0.7, Carbohydrate 16.4, Fiber 1.4, Sugar 13.4, Protein 0.4
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HIGHBUSH CRANBERRY-GINGER JELLY - FORAGER CHEF
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Cuisine AmericanCategory Breakfast, CondimentServings 10
- Mix the highbush cranberries with the water and vinegar in a non-reactive pot, heat gently and simmer for 15 minutes, mash gently, then allow to cool until just warm and strain, pressing out as much juice as you can.
- Mix the juice with the remaining ingredients except the sugar and pectin, warm over a pot of simmering water or in a small pan, then cool and rest overnight in the fridge, or at least for a few hours. Strain the juice naturally through cheesecloth, without pressing on it. You should be left with about 4 cups of juice (see note).
- Put a small stainless steel bowl or plate in the freezer to do set tests, and stainless steel is preferable as metal conducts differences in temperature faster than most other food-safe items.
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