Gingershortcakeswithcranberrypearcompote Recipes

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GINGER-CRANBERRY SHORTBREAD WEDGES



Ginger-Cranberry Shortbread Wedges image

Bite into a butter-rich cookie made from only six ingredients. No rolling pin or special equipment needed!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 16

Number Of Ingredients 6

2/3 cup butter or margarine, softened
1/3 cup powdered sugar
3 tablespoons finely chopped crystallized ginger
1 1/3 cups Gold Medal™ all-purpose flour
1/2 cup dried cranberries, chopped
2 teaspoons granulated sugar

Steps:

  • Heat oven to 350°F. In large bowl, mix butter, powdered sugar and ginger with electric mixer on medium speed, or mix with spoon. Stir in flour and cranberries.
  • Pat dough into 9-inch circle on ungreased cookie sheet. Sprinkle with granulated sugar.
  • Bake about 20 minutes or until golden brown. Cool 10 minutes on cookie sheet on wire rack. Cut into 16 wedges.

Nutrition Facts : Calories 135, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 60 mg

CRANBERRY-PEAR COMPOTE



Cranberry-Pear Compote image

From the cookbook "Vegan for the Holidays" by Zel Allen. This recipe combines cranberries with pears, cinnamon and ginger. Prepare a day in advance to give it time to set up in the refrigerator.

Provided by Wish I Could Cook

Categories     Chutneys

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

12 ounces fresh cranberries
1 large firm pear, peeled, cored and diced
1 cup sugar
3/4 cup water
3 inches cinnamon sticks
1 tablespoon minced fresh ginger
1 tablespoon lemon juice

Steps:

  • Combine all the ingredients in a 3-quart saucepan.
  • Cover and bring to a boil over high heat.
  • Lower the heat and simmer for 10 minutes.
  • Let cool completely and refrigerate 8-12 hours to thicken.

Nutrition Facts : Calories 136.5, Fat 0.1, Sodium 2.3, Carbohydrate 35.6, Fiber 3.1, Sugar 29.8, Protein 0.3

CRANBERRY GINGER PEAR PIE



Cranberry Ginger Pear Pie image

Make and share this Cranberry Ginger Pear Pie recipe from Food.com.

Provided by BothFex

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

2 1/2 cups pears, peeled, quartered, cored, and cut into chunks
2 cups fresh cranberries or 2 cups frozen cranberries
1 tablespoon crystallized ginger, finely chopped
1 tablespoon lemon juice
2/3 cup sugar, plus
1 teaspoon sugar
1 1/2 tablespoons cornstarch
1 tablespoon milk
2 prepared pie crusts

Steps:

  • Preheat oven to 400.
  • Line pie plate with crust.
  • Mix the pears, cranberries, ginger, and lemon juice in a large bowl.
  • Add 2/3 cup sugar and cornstarch and stir into the fruit.
  • Pour the filling into the pie shell. Invert the top pastry over the filling and press the edges together. Trim the pastry flush with the edge of the pan and crimp.
  • Cut several steam vents into the top OR before topping cut shapes out of crust with small cookie cutter (maple leaf and acorns shapes or holly leaf shapes are cute).
  • Lightly brush on the milk and sprinkle 1 teaspoon sugar (or more if desired).
  • Bake for 30 minutes. Reduce the oven temperature to 375. Watch crust for browning. If crust gets too dark cover with pie shield or foil. Bake until the juices bubble thickly, 25 to 30 minutes more. Cool 2 hours.

Nutrition Facts : Calories 276.7, Fat 10.5, SaturatedFat 3.4, Cholesterol 0.3, Sodium 205.9, Carbohydrate 45.3, Fiber 3, Sugar 24.6, Protein 1.8

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