Peach And Ginger Preserves Food

GINGER-PEACH JAM (NO PECTIN NEEDED)

Steps:

• Place the peaches in boiling water for 1 minute, or until the skins loosen.
• Then plunge them in ice water.
• Slip off the skins, halve the fruit and remove the pits.
• Cut the peaches into 1 inch pieces.
• In a large, non-reactive pot, mix the peaches, sugar, ginger, lemon juice and allspice.
• Simmer over medium heat for 30 minutes, or until the mixture thickens and mounds on the spoon.
• Ladle into jars and store in the fridge for up to 2 months.

GLAZED HAM WITH PEACH-GINGER SAUCE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan.
• Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.
• While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.
• Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.
• Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.

PEACH AND GINGER PRESERVES

Steps:

• Peel, chop and crush peaches in layers.
• Place into a glass or ceramic bowl with sugar and lemon juice. Let stand for about an hour.
• Place into stainless steel or enamal pot and cook on high. After 15 minutes add the ginger. Cook a further 15 minutes or until a drop of the liquid does not run like syrup down a tilted plate.
• Place into sterilized jars.

EASY GINGER, CRANBERRY AND PEACH PRESERVES - MARMALADE

Steps:

• Stir sugar and 1 cup water in heavy medium saucepan over high heat until sugar dissolves and syrup comes to a boil.
• Add cranberries; return mixture to a boil.
• Reduce heat to medium; simmer until cranberries burst and sauce thickens slightly, about 10 minutes.
• Remove from heat. Stir in ginger; let stand 5 minutes.
• Mix in peaches. Cool.
• Chill at least 2 hours and up to 3 days. Freezes well in an airtight container for up to 3 months.
• Makes about 3 cups.
• Note: Time does not include chill time.

PEACH-LACQUERED CHICKEN WINGS

Steps:

• Preheat broiler.
• With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
• Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
• Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
• Pat wings dry and put in sheet pan. Season with 3/4 teaspoon salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
• Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.

CRANBERRY, GINGER AND PEACH PRESERVES

Steps:

• Stir sugar and 1 cup water in heavy medium saucepan over high heat until sugar dissolves and syrup comes to boil. Add cranberries; return mixture to boil. Reduce heat to medium; simmer until cranberries burst and sauce thickens slightly, about 10 minutes. Remove from heat. Mix in ginger; let stand 5 minutes. Mix in peaches. Cool. Chill at least 2 hours and up to 3 days.