Berry Ginger Cider Recipes

GINGERY MIXED BERRY PIE

Gingery Mixed Berry Pie image

Mixed berry pie is the ultimate summertime treat: Handfuls of the season's finest blueberries, blackberries and raspberries are tucked into a crisp, buttery crust that's just begging to be served with a scoop of ice cream. Fresh ginger lends unexpected warmth and spice to this well-loved classic, but for a little punch, add up to 1 tablespoon of very finely minced candied ginger. If you find yourself short on one type of berry, make up the difference with another - just make sure the berries are the best you can find. For a crisp bottom crust, bake the pie in the lower third of your oven until it is deeply golden and the fruit juices are bubbling, and don't skip the lattice top. It's not just for looks: The vents help steam escape and the berry juices to concentrate.

Provided by Yossy Arefi

Categories pies and tarts, dessert

Time 1h50m

Yield One 9-inch pie

Number Of Ingredients 14

Ingredients

2/3 cup/140 grams granulated sugar
1 teaspoon finely grated lemon zest
5 tablespoons/40 grams cornstarch
2 teaspoons very finely grated, peeled fresh ginger
1 tablespoon candied ginger, finely minced (optional)
4 cups/592 grams blueberries
2 cups/288 grams blackberries
2 cups/246 grams raspberries
1 tablespoon freshly squeezed lemon juice
Pinch kosher salt
1 egg for egg wash
2 teaspoons turbinado sugar
1/4 teaspoon flaky salt, like Maldon, not table salt
A double batch of all-butter pie crust, refrigerated

Steps:

In a large bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingertips until well combined and fragrant. Stir in the cornstarch, fresh ginger and candied ginger (if using). Add the blueberries, blackberries and raspberries to the bowl. Sprinkle the lemon juice over the top, but don't stir quite yet. Let sit while you make the dough.
Place one disk of the pie dough on a lightly floured surface. With a lightly floured rolling pin, roll the dough into a 12-inch-wide circle 1/8 to 1/4 inch thick. Fit it into a 9-inch pie dish, trim any rough edges, leaving a 1-inch overhang, and set it in the fridge while you roll the other crust and cut the lattice.
Roll the second disk of pie dough into a circle roughly 12 inches wide and 1/8 to 1/4 inch thick. Use a pastry wheel or knife to cut the dough into strips about 1 1/2 inches wide.
Gently stir the filling together until well mixed and pour it into the pie dish. Press gently to pack down the berries into the dish.
Weave the dough strips into a lattice. Trim off any excess dough and fold the edges of the bottom crust up and over the lattice strips. Crimp together the edges. Slide the whole pie into the freezer until the crust is very firm, about 15 minutes. While the pie is chilling, heat the oven to 400 degrees and set a rack in the bottom third of the oven.
After the pie has chilled, place it on a baking sheet to catch any drips. Beat the egg, then brush the top of the pie with the egg wash and sprinkle with turbinado sugar and flaky salt.
Bake the pie until it is deep golden brown and the juices are bubbling, 45 to 55 minutes. If the crust begins to burn before the filling bubbles, tent it with aluminum foil. Cool before serving.

CRANBERRY GINGER "CIDER"

Cranberry Ginger

Make and share this Cranberry Ginger "cider" recipe from Food.com.

Provided by Outta Here

Categories Beverages

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 piece fresh ginger, about 5-inches, unpeeled and finely chopped
2 cups water
1 quart cranberry juice cocktail (regular or diet)

Steps:

Put ginger in a pot with the water and bring to a boil. Lower heat and simmer 20 minutes. Add cranberry juice and heat just to a boil.
Pour through a fine sieve into a heat-proof pitcher. Discard ginger.
Serve steaming hot in mugs.

GINGER BERRY SMOOTHIE

Ginger Berry Smoothie image

This luscious fruit smoothie is chock full of berries but has a definite spicy kick with the added fresh ginger. Very invigorating after a nice yoga workout!

Provided by awakenedone

Categories 100+ Breakfast and Brunch Recipes Drinks

Time 10m

Yield 1

Number Of Ingredients 5

Ingredients

1 cup water, or more as needed
¼ cup frozen blueberries
4 frozen strawberries, or more to taste
1 (1 inch) piece fresh ginger, peeled and coarsely chopped
1 tablespoon agave nectar

Steps:

Blend water, blueberries, strawberries, ginger, and agave nectar together in a blender until thick and smooth.

Nutrition Facts : Calories 103.5 calories, Carbohydrate 26.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.7 g, Sodium 9.1 mg, Sugar 21.1 g

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