Cranberry Ginger Diamonds Recipes

CRANBERRY GINGER DROP COOKIES

Steps:

• Heat oven to 375°F Lightly grease cookie sheets.
• Combine sugar, brown sugar and butter in large mixer bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth.
• Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.
• Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown.
• Immediately remove from cookie sheet; cool on wire rack.
• Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies.

CRANBERRY ORANGE JAM WITH CRYSTALLIZED GINGER

Steps:

• 1. Prepare the jars and lids: place your jars on a rack in a large pot. Cover them with water and bring to a boil. Boil them for 10 minutes, then turn off heat and let them sit in water till ready to use.
• 2. In a small saucepan place your bands and lids and cover with water. Let the water come to a simmer and then turn off heat and put off to the side till ready to use. Pick them up with the magnetic wand or whatever it is called. LOL
• 3. Cut the oranges into quarters (leaving peels on). Just remove the seeds. Transfer the oranges to a food processor and pulse until they are coarsely chopped.
• 4. Now, do the same for your cranberries and coarsely chop them in the food processor.
• 5. Transfer the orange and cranberry pulp to a large, heavy-bottomed pot. Add 2 cups of water and cinnamon stick and bring to a boil. Reduce the heat and simmer for 10 minutes.
• 6. Sprinkle the pectin over the cranberry mixture and stir to combine. Next, stir in the butter and return the mixture to a boil. Add the 4 cups of sugar and stir well and return again to a boil. Boil hard for one minute. Remove the pot from the heat. Discard your cinnamon stick from mixture and stir in your crystallized ginger.
• 7. Woohoo, now you are ready fill your jars. Ladle the hot jam into hot sterilized jars. Leave at least 1/4 inch headspace. Wipe rims of the jars with a wet hot paper towel getting any excess jam off the rim. Cover with lids, and screw the bands on until fairly tight. Place jars back in the large pot and make sure they are covered completely with water. Cover pot and bring to a boil over high heat.
• 8. Boil for 10 minutes and turn off your heat. Uncover pot and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
• 9. Wow, second batch of jam I ran out of cranberries and only had 1 cup. Went looking for some at the stores and none were to be found. Well, I decided 1 more orange, along with 1 cup of cranberries and 1 cup of fresh pineapple might work. I tried some liquid pectin instead of dry and it didn't seem to start to thicken the jam at all, so I added a box of dry pectin and Thank the Lord the jam jelled up. Wheeewwwh it was a trial and error but thankfully turned out and it is tasty too. So instead of 3 cups of cranberries it was 1 cup orange, 1 cup cranberries and 1 cup pineapple.
• 10. I sent Sherri a jar of jam and she made these incredible wings w/it. I've made the recipe and it is delicious. So honored that she would use my jam in a unique way. Here is the link:https://www.justapinch.com/recipes/main-course/chicken/kim-bs-spicy-grilled-asian-jammin-wings.html
• 11. Sept. 10th, 2015 --- Made 2 batches of this jam.

CRANBERRY GINGER DIAMONDS

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.