Ginger Cinnamon Cranberry Sauce Recipes

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:

• 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:

• Bring the raisins, cherries, cranberries, orange juice and water to the boil.
• Simmer for about ten minutes or until some of the cranberries start to burst open. Some will burst open and some will not. This gives a great texture.
• Now add in the agave nectar, ginger juice, orange zest and cinnamon and simmer for a few more minutes just to allow the flavors to infuse.
• Remove from the heat and allow to cool completely.
• Once cooled, you can place a stick blender into the pan and blend a little if you want a smoother consistency.
• Chill in the fridge for at least a few hours to allow the sauce to thicken and the flavors to infuse. This tastes even better the next day.

Steps:

• Combine the sugar and bourbon in a 1-quart saucepan, stirring well. Add the cinnamon sticks, ginger and orange zest and juice. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer until the liquid begins to reduce a bit, 5 to 7 minutes.
• Add the cranberries and vanilla bean and seeds to the pan and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes. If desired, mash your cranberries with a sturdy whisk or potato masher, just to break them up, and simmer to thicken a little bit more, about 5 minutes.
• Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Let the sauce cool. Serve warm or at room temperature, or refrigerate for up to 10 days - the flavors only get better as they chill out in the fridge.

Steps:

• Bring the raisins, cherries, cranberries, orange juice and water to the boil. Simmer for about ten minutes or until some of the cranberries start to burst open. Some will burst open and some will not. This gives a great texture. Now add in the agave nectar, ginger juice, orange zest and cinnamon and simmer for a few more minutes just to allow the flavors to infuse. Remove from the heat and allow to cool completely. Once cooled, you can place a stick blender into the pan and blend a little if you want a smoother consistency. Chill in the fridge for at least a few hours to allow the sauce to thicken and the flavors to infuse. This tastes even better the next day.

Steps:

• 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.

Steps:

• Rinse cranberries. Grate 2 teaspoons zest from the orange and the lemon. Juice the lemon. Remove orange peel and seeds, chop orange into 1/2 inch pieces. Peel and grate ginger root.
• In a nonreactive saucepan, combine orange chunks, cranberries, grated ginger, lemon juice, sugar, and cranberry juice. At this point, I like to add orange and lemon zest, a dash of cayenne, and a little orange juice (Alternately, the zest makes a good garnish just before serving).
• Bring to a boil. Reduce heat and simmer 3 to 5 minutes, stir occasionally until thickened and most of the berries have popped:.
• Transfer the sauce to a serving bowl to cool, stirring occasionally, then refrigerate to chill thoroughly.
• I never liked cranberry sauce until I made this one.

Steps:

• Combine all ingredients for basic cranberry sauce in heavy medium saucepan. Add cinnamon, allspice, cloves, and nutmeg. Cook as directed for basic cranberry sauce . Cool to room temperature. Stir in ginger. Cover and store mixture as directed for basic cranberry sauce.