Ginger Cranberry Sauce Food

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CRANBERRY SAUCE WITH LIME & GINGER



Cranberry Sauce With Lime & Ginger image

A slightly tangy variation on a traditional cranberry sauce. Great with turkey or ham! From Better Homes & Gardens.

Provided by Lisa in Acworth

Categories     Fruit

Time 20m

Yield 2 1/3 cups

Number Of Ingredients 7

1/2 cup water
1/2 cup sugar
1/2 cup maple syrup
1 1/2 teaspoons finely shredded lime peel
2 tablespoons lime juice
1 (12 ounce) package cranberries
1 teaspoon minced ginger

Steps:

  • Stir together water, sugar, syrup, lime peel and lime juice in heavy saucepan. Bring to boiling and reduce heat. Simmer, uncovered, for 3 minutes or until sugar has dissolved.
  • Add cranberries and continue to simmer for 5 minutes, stirring occasionally. Stir in ginger. Simmer for another 6 minutes or until berries have popped and mixture starts to thicken.
  • Remove from heat and let cool. Can chill for up to 3 days. Bring to room temp for 30 minutes before serving.

Nutrition Facts : Calories 417, Fat 0.3, Sodium 10.5, Carbohydrate 108.2, Fiber 6.8, Sugar 90, Protein 0.6

GINGER CRANBERRY SAUCE



Ginger Cranberry Sauce image

Provided by Ming Tsai

Categories     side-dish

Number Of Ingredients 7

Canola oil, to cook
1 large red onion, 1/4-inch dice
1 tablespoon minced ginger
1 pound fresh cranberries
Zest and juice 3 oranges
2 tablespoons brown sugar
Salt and black pepper, to taste

Steps:

  • In a non-reactive saucepan, coated lightly with oil on medium heat, saute the onions, ginger and zest until soft, about 3 minutes. Add the cranberries, juice, sugar and season. Simmer for 30 minutes until very soft. Check for seasoning and reserve warm.

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

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

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

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.

CRANBERRY SAUCE



Cranberry Sauce image

Make and share this Cranberry Sauce recipe from Food.com.

Provided by StreetChef

Categories     < 15 Mins

Time 15m

Yield 20 serving(s)

Number Of Ingredients 6

2 cups orange juice
2 (12 ounce) bags fresh cranberries
1 teaspoon ground ginger
2 cups sugar
1 orange, zest of
1 cup walnuts

Steps:

  • Combine orange juice, cranberries and ground ginger in a pot and bring to a simmer. Let mixture cook for approximately 10 minutes until berries pop.
  • Turn off the heat. Add sugar, orange zest and walnuts to mixture.
  • Stir until sugar dissolves completely. (the trick is adding the sugar after the cranberries have poppep so the skins don't get tough.).
  • Cool the sauce and pour into a serving dish. Best if stored in the fridge for a day or two to blend the flavours.

Nutrition Facts : Calories 144.8, Fat 3.9, SaturatedFat 0.4, Sodium 1.4, Carbohydrate 28.1, Fiber 2.2, Sugar 23.8, Protein 1.2

CRANBERRY SAUCE WITH GINGER AND CLOVE



Cranberry Sauce with Ginger and Clove image

Convert those at your Thanksgiving table who are staunch canned cranberry jelly fans with this fresh version that you can make up to a week before.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 2 cups

Number Of Ingredients 5

1 bag (12 ounces) fresh or frozen cranberries
1/2 cup packed dark-brown sugar
1 cup water
1 tablespoon finely grated peeled fresh ginger
1/8 teaspoon ground cloves

Steps:

  • In a medium saucepan, bring cranberries, sugar, water, ginger, and cloves to a boil over high. Reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat and let cool to room temperature.

Nutrition Facts : Calories 72 g, Fiber 2 g

CINNAMON AND GINGER CRANBERRY SAUCE



Cinnamon and Ginger Cranberry Sauce image

This home-made cranberry sauce can be made in minutes; is ridiculously easy; and absolutely scrumptious. Once you make this, you will never be caught dead buying a jar of pre-made cranberry sauce again. I have always loved cranberry sauce, and this blend is a winner. I have deliberately kept it very basic. I just love the simplicity of the flavors - the hint of spice that is lifted with the zest of the oranges. But feel free to jazz this up; blend and taste; and add in the quantities of cinnamon, ginger and sweetener that work for you. This was my perfect blend. But you might want more spice. I liked just a hint, in order to let the cranberries have their moment. Just remember that the flavors will infuse in the fridge. Like a good sangria - this actually tastes better with time. If you can wait that long! Make a double or triple batch and take as glorious home-made gifts for those Christmas parties this year. This sauce is fantastic for the Christmas table.

Provided by The Blender Girl

Categories     Sauces

Time 15m

Yield 2 small bowls

Number Of Ingredients 9

4 cups fresh cranberries or 4 cups frozen cranberries
1 cup filtered water
1/2 cup freshly squeezed orange juice
1/2 cup raisins
1/2 cup dried cherries
4 tablespoons agave nectar (to taste)
1 tablespoon orange zest
1 teaspoon fresh ginger juice (grate fresh ginger and squeeze out the juice, to taste)
1 1/2 teaspoons cinnamon, depending on taste

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.

Nutrition Facts : Calories 231.1, Fat 0.6, SaturatedFat 0.1, Sodium 11.3, Carbohydrate 60.4, Fiber 11.4, Sugar 34.4, Protein 2.4

GINGER CRANBERRY SAUCE



Ginger Cranberry Sauce image

Found on the Dessert of the Month Club Blog, this just sounds so lovely, I made it for Christmas this year, to go with Moosewood's Comprehensively Stuffed Squash, recipe #444688 - you may find this wonderful blog here: http://dessertofthemonthclub.blogspot.com (Thanks to UmmBinat for pointing me in that direction!) From the blog, "My relatives have come to expect this quick, spicy sauce every year during the holidays. I try to make this 24 hours in advance of serving to let the ginger mingle. Leftover sauce is rare, but goes well with cream cheese on toast! This recipe makes 3 cups."

Provided by Katzen

Categories     Sauces

Time 25m

Yield 3 cups, 4-8 serving(s)

Number Of Ingredients 8

1 oranges (juice orange) or 3 -4 clementines, chopped & zested
1 (12 ounce) package fresh cranberries or 1 (12 ounce) package frozen cranberries
1 tablespoon fresh ginger, peeled & grated
1 lemon, juiced & zested
1 1/4 cups sugar
1/2 cup cranberry juice
1 dash cayenne pepper
splash orange juice

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.

Nutrition Facts : Calories 324, Fat 0.3, Sodium 3.7, Carbohydrate 84, Fiber 5.7, Sugar 73.5, Protein 0.9

GINGER-MAPLE CRANBERRY SAUCE



Ginger-Maple Cranberry Sauce image

It's just not Thanksgiving without cranberry sauce. More of a jam than a sauce, this one is cooked low and slow, with aromatic kicks from ginger, orange zest, and maple syrup. Clearly, it's destined for turkey, but we'd also pair it with cheese, or even drizzle it over ice cream.

Provided by Zakary Pelaccio

Categories     condiment

Time 2h20m

Yield 12 servings

Number Of Ingredients 9

1 1/2 pounds cranberries
2 tablespoons orange zest
2 tablespoons ginger, peeled and chopped
1 1/2 cups dark brown sugar, packed
1/2 cup maple syrup
1/4 cup red wine vinegar
1 1/2 teaspoons fine sea salt
1/2 cup sugar
1 whole nutmeg

Steps:

  • Combine cranberries, orange zest, ginger, brown sugar, maple syrup, vinegar, salt, and sugar in a saucepan, and bring to a simmer over medium heat. Reduce heat to low and cook uncovered, stirring occasionally, until sauce is thick and jammy, 1½-2 hours.
  • Remove from heat when the sauce is thick on a spoon and doesn't want to shake off. Stir in freshly grated nutmeg. Allow to cool at room temperature, then refrigerate. Sauce will keep airtight in the refrigerator or freezer for at least 2 weeks.

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

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 SAUCE WITH CRYSTALLIZED GINGER



Cranberry Sauce with Crystallized Ginger image

Categories     Sauce     Ginger     Side     Christmas     Thanksgiving     Low Sodium     Cranberry     Orange     Fall     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 7

2 12-ounce bags cranberries
1 1/2 cups sugar
1 cup orange juice
1 cup water
1 tablespoon grated orange peel
1 teaspoon ground ginger
1/2 cup (about 2 ounces) minced crystallized ginger

Steps:

  • Combine first 6 ingredients in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Boil until cranberries pop, stirring occasionally, about 5 minutes. Cool. Mix in crystallized ginger. (Can be prepared 3 days ahead. Cover and refrigerate.)

CRANBERRY SAUCE WITH CRYSTALLIZED GINGER



Cranberry Sauce With Crystallized Ginger image

Make and share this Cranberry Sauce With Crystallized Ginger recipe from Food.com.

Provided by LaJuneBug

Categories     Sauces

Time 20m

Yield 12 serving(s)

Number Of Ingredients 7

2 (12 ounce) bags cranberries
1 1/2 cups sugar
1 cup orange juice
1 cup water
1 tablespoon orange peel, grated
1 teaspoon ground ginger
1/2 cup crystallized ginger, minced

Steps:

  • Combine first 6 ingredients in heavy medium saucepan.
  • Bring to a boil, stirring until sugar dissolves.
  • Boil until cranberries pop, stirring occasionally, about 5 minutes.
  • Cool. Mix in crystallized ginger.
  • Cover and refrigerate.

Nutrition Facts : Calories 133.1, Fat 0.1, Sodium 1.8, Carbohydrate 34.3, Fiber 2.7, Sugar 29, Protein 0.4

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