Cranberry Gingerly Recipes

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GINGER CRANBERRY SAUCE



Ginger Cranberry Sauce image

Freshly minced ginger and the zest of an orange add a refreshing finish to your cranberry sauce. Sauce can be made up to 3 days in advance.

Provided by Leslie Lew

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 25m

Yield 10

Number Of Ingredients 4

2 (12 ounce) packages fresh cranberries
2 ½ cups white sugar
1 large orange, zested and juiced
1 tablespoon minced fresh ginger root

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.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 60.4 g, Fat 0.1 g, Fiber 3.5 g, Protein 0.4 g, Sodium 1.4 mg, Sugar 54.4 g

CRANBERRY SAUCE WITH GINGER AND CLOVE



Cranberry Sauce with Ginger and Clove image

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

1 bag (12 ounces) fresh or frozen cranberries
1/2 cup packed dark-brown sugar
1 cup water
1 tablespoon finely grated peeled fresh ginger
1/8 teaspoon ground cloves

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 CRANBERRY SAUCE



Ginger Cranberry Sauce image

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

16 ounces fresh cranberries, picked over and rinsed
2 cups granulated sugar
1/2 cup water
1/2 cup fresh orange juice
1 tablespoon finely chopped ginger
Finely grated zest from 1 orange

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-GINGER CHUTNEY



Cranberry-Ginger Chutney image

Provided by Food Network

Categories     condiment

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 6

1 cup fresh cranberries
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon minced garlic
1/2 teaspoon peeled and grated fresh ginger
1/2 teaspoon lemon zest
1/2 teaspoon salt

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.

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