Whole Orange Ginger Cranberries Food

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.

WHOLE ORANGE GINGER CRANBERRIES

Steps:

• Combine ingredients in a saucepan. Cook over medium heat until berries pop (about 10 minutes). Skim and discard the foam that rises to the top. Cool and refrigerate covered.
• If you like (I do!) reduce orange juice by 2 tablespooons and substitute an orange liquer such as Grand Marnier.

CRANBERRY-ORANGE SAUCE

Steps:

• Stir together cranberries, sugar, and ginger in a medium saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved and cranberries begin to pop, about 7 minutes.
• Add 1 cup water; simmer until thickened, about 4 minutes. Remove from heat; stir in orange. Let cool.

WHOLE ORANGE GINGER CRANBERRIES

Steps:

• Combine ingredients in a saucepan. Cook over medium heat until berries pop open, about 10 minutes. At end of cooking, skim and discard the foam that rises to the top.
• Cool, refrigerate covered. Will keep in refrigerator for up to two months.

UNCOOKED CRANBERRY, ORANGE, AND GINGER RELISH

Steps:

• In a food processor chop fine the gingerroot and the orange, add the cranberries, and pulse the motor until the berries are chopped fine. Transfer the mixture to a bowl and stir in the sugar. Chill the relish, covered, for at least 30 minutes. The relish keeps, covered and chilled, for 2 weeks.