Cranberry Ginger Shandy Recipes
STICKY CRANBERRY GINGERBREAD
Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side.
Provided by Melissa Clark
Categories cakes, cookies and bars, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
- In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
- In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
- In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
- Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 4 grams, Carbohydrate 69 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 198 milligrams, Sugar 51 grams, TransFat 0 grams
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 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
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