Cranberry Ginger Dipping Sauce Recipes

Steps:

• Combine all ingredients in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
• Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.

Steps:

• In a medium saucepan, combine sugar with one cup water.
• Bring to a boil over medium heat and cook five minutes.
• Add cranberries.
• Return to a boil.
• Cook stirring once or twice just til their skins pop. (about 5 mins).
• Stir in ginger, vermouth, soya sauce and cayenne.
• Remove from heat.
• Allow to cool.
• Serve at room temperature.

Steps:

• Combine all ingredients in a saucepan, (stainless steel is best) and bring to a boil.
• Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
• Pour into a blender or using a stick blender, puree until smooth. Check for salt and pepper and serve in individual dishes at each place setting.

Steps:

• Stir together all ingredients in a nonreactive 4- to 5-quart deep heavy pot and bring to a boil, stirring until sugar is dissolved. Boil sauce (adjust heat if sauce spits too much), stirring frequently, 10 minutes, or until slightly thickened. Cool about 30 minutes and chill at least 1 1/2 hours.

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.

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.

Steps:

• Combine first 6 ingredients in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Boil until cranberries pop, stirring occasionally, about 5 minutes. Cool. Mix in crystallized ginger. (Can be prepared 3 days ahead. Cover and refrigerate.)

Steps:

• Bring water and sugar to a boil in a pot over medium heat; boil for 5 minutes stirring occasionally. Add the cranberries, ginger, and cinnamon stick; return the mixture to a boil and cook until the cranberries start popping, about 5 minutes. Transfer the sauce to a shallow container; chill in refrigerator until cold, about 3 hours.