CRANBERRY SAUCE WITH CRYSTALLIZED GINGER RECIPE – FOOD.COM
|2 (12 ounce) bags cranberries|
|1 1/2 cups sugar|
|1 cup orange juice|
|1 cup water|
|1 tablespoon orange peel, grated|
|1 teaspoon ground ginger|
|1/2 cup crystallized ginger, minced|
- Combine first 6 ingredients in heavy medium saucepan.
- Bring to a boil, stirring until sugar dissolves.
- Boil until cranberries pop, stirring occasionally, about 5 minutes.
- Cool. Mix in crystallized ginger.
- Cover and refrigerate.
Calories 133.1, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1.8, CarbohydrateContent 34.3, FiberContent 2.7, SugarContent 29, ProteinContent 0.4
BEST CRANBERRY SAUCE WITH CANDIED GINGER | SALT AND VANILLA
Provided by: Judd Chef
Categories: Side Dish
Total time: 17 minutes
Prep time: 5 minutes
Cook time: 12 minutes
|12 oz cranberries|
|1/3 cup orang juice|
|1/2 cup sugar|
|3 tbsp candied ginger (small diced)|
|1/2 tsp salt|
- How to make cranberry sauce
Calories 85 kcal, CarbohydrateContent 22 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 147 mg, FiberContent 2 g, SugarContent 18 g, ServingSize 1 serving
CANDIED GINGER RECIPE | ALTON BROWN | FOOD NETWORK
Provided by: Alton Brown
Total time: 1 hours 15 minutes
Prep time: 15 minutes
Cook time: 1 hours 0 minutes
Yield: about 1 pound
|Nonstick cooking spray|
|1 pound fresh ginger root|
|5 cups water|
|Approximately 1 pound granulated sugar|
- Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
- Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
- Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.
GINGER PEAR CRANBERRY SAUCE | ALLRECIPES
Provided by: Chef John
Categories: Cranberry Sauce
Total time: 2 hours 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 2 cups
|1 (12 ounce) package fresh cranberries|
|1 large Bosc pear, peeled and diced|
|1 cup fresh orange juice|
|1 cup white sugar|
|¼ cup water|
|2 ounces candied ginger, minced|
|1 orange, zested|
|1 whole star anise pod|
|1 cinnamon stick|
|½ teaspoon garam masala|
|¼ teaspoon salt|
- Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
- Remove cinnamon stick and star anise. Chill until ready to serve.
Calories 171.5 calories, CarbohydrateContent 44.1 g, FatContent 0.2 g, FiberContent 3.1 g, ProteinContent 0.6 g, SodiumContent 79 mg, SugarContent 34.4 g