Homemade Cranberry Ginger Sauce Recipes
GINGER CRANBERRY SAUCE
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
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 WITH GINGER AND CLOVE
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
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
GINGER-CINNAMON CRANBERRY SAUCE
A quick, simple, and delicious variation on cranberry sauce. This cranberry sauce is enriched with the wonderful flavor blend of fresh ginger and cinnamon stick.
Provided by Mr Mangia
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 3h15m
Yield 12
Number Of Ingredients 5
Steps:
- Bring water and sugar to a boil in a pot over medium heat; boil for 5 minutes stirring occasionally. Add the cranberries, ginger, and cinnamon stick; return the mixture to a boil and cook until the cranberries start popping, about 5 minutes. Transfer the sauce to a shallow container; chill in refrigerator until cold, about 3 hours.
Nutrition Facts : Calories 74 calories, Carbohydrate 19.2 g, Fiber 1 g, Protein 0.1 g, Sodium 1 mg, Sugar 17.4 g
GINGER CRANBERRY SAUCE
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
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
CRANBERRY SAUCE
Cranberry sauce should be sweet but not cloying, and tart without causing pucker and anguish. It should have a jelly-like quality, but should owe more to the appearance of jam. The key element to making cranberry sauce is to understand that cranberries are high in pectin, a carbohydrate that exists in many fruits and which is released by the berries when they are heated and the cells of the fruit break down. In the presence of sugar, the pectin molecules bond to one another, forming a kind of gel. The longer you cook a cranberry sauce, the more pectin is released and liquid is evaporated, and the stiffer the result will be. Science! Sometimes it's helpful. So is spice. Some like a clove or two added to their cranberry sauce. (I am not one of them.) Others, a whisper of ginger and a small handful of nuts, for texture. Of this, I approve.
Provided by Sam Sifton
Categories condiments, sauces and gravies, side dish
Time 10m
Yield About 2 cups
Number Of Ingredients 4
Steps:
- Place cranberries in a small saucepan over medium-high heat and pour over these the sugar and orange juice. Stir to combine.
- Cook until sugar is entirely melted and cranberries begin to burst in the heat, 4 to 6 minutes. Stir again, add zest, and cook for 2 or 3 minutes longer, turn off heat, cover pan, and allow to cool.
- Put cranberry mixture in a serving bowl, cover, and place in refrigerator until cold, at least 2 hours, or until you need it.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 48 grams
CRANBERRY SAUCE WITH CRYSTALLIZED GINGER
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
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.)
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