CRANBERRY GINGER DIAMONDS
Add these delicious double ginger and cranberry cookies to your dessert table.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 54
Number Of Ingredients 8
Steps:
- In medium bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating well. On low speed, beat in flour and salt until blended. Add crystallized ginger, cranberries and gingerroot; beat just until blended. Cover; refrigerate 1 hour.
- Heat oven to 325°F. Line cookie sheets with cooking parchment paper. On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 2-inch diamond-shaped cookie cutter.
- On cookie sheets, place cutouts 1 inch apart. Sprinkle cookies with sparkling sugar; gently press sugar into dough.
- Bake 9 to 11 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 35, Carbohydrate 5 g, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg
CRANBERRY GINGER SHANDY
Steps:
- Gather the ingredients.
- In a large pitcher, combine the cranberry juice, ginger beer, and lemon juice. Stir well . Chill until you're ready to serve.
- Add beer to the pitcher just before serving.
- Before serving, rim tall glasses with a ginger-sugar rim, wetting the rim with lemon juice and rolling it in a mix of ground ginger and sugar.
- Pour the shandy into the prepared glasses over ice, if desired. Garnish with a lemon wedge . Serve and enjoy.
Nutrition Facts : Calories 219 kcal, Carbohydrate 46 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 0 g, Sodium 23 mg, Sugar 26 g, Fat 1 g, ServingSize 4 drinks (4 servings), UnsaturatedFat 0 g
CRANBERRY-GINGER CHUTNEY
Provided by Food Network
Categories condiment
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes. Simmer on medium-low heat for 10 minutes. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes.
CRANBERRY GINGER SCONES
From Kitchen Daily by Chez Us Denise Woodward and Lenny Ferreira. Use your food processor, or make the old fashioned way -- by hand, like making biscuits!
Provided by KerfuffleUponWincle
Categories Breads
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425.
- Line a baking sheet with parchment paper.
- NOTE: If you don't own a food processor, make these scones as you would make biscuits!
- In a food processor combine all of the dry ingredients, give a whirl to mix. With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized. Continue adding the butter until you use all of it.
- Add the heavy cream. Pulse until the dough comes together.
- Add the ginger and cranberries, and give a quick pulse.
- Remove the dough from the food processor, and knead on a lightly floured counter top. Pat into a circle, about 3/4 inch thick. Cut into 8-10 triangles.
- Place onto a baking sheet, with space between each one.
- Make an egg wash with the egg and a tablespoon of water. Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little sugar on each top.
- Bake for 15 - 20 minutes, until the scones are golden brown on the tops. Remove from the oven. Let cool for 5 minutes.
CRANBERRY-GINGER RELISH
You can make this tart ruby-red relish up to three days ahead of the feast.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 4
Steps:
- In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.
- Remove relish from heat. Let cool to room temperature, and serve.
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