Cranberry Ginger And Peach Preserves Recipes

EASY GINGER, CRANBERRY AND PEACH PRESERVES - MARMALADE

Steps:

• Stir sugar and 1 cup water in heavy medium saucepan over high heat until sugar dissolves and syrup comes to a boil.
• Add cranberries; return mixture to a boil.
• Reduce heat to medium; simmer until cranberries burst and sauce thickens slightly, about 10 minutes.
• Remove from heat. Stir in ginger; let stand 5 minutes.
• Mix in peaches. Cool.
• Chill at least 2 hours and up to 3 days. Freezes well in an airtight container for up to 3 months.
• Makes about 3 cups.
• Note: Time does not include chill time.

PEAR-CRANBERRY-GINGER CUTIE PIES

Steps:

• Preheat the oven to 375 degrees F. Place a rack in the center of the oven. Spray the cups of a muffin pan with nonstick pan spray.
• To make the pie filling, in a large saucepan, stir the water and sugar to combine. Bring the water-sugar mixture to a boil over medium-high, and stir constantly until the sugar dissolves.
• Add the cranberries to the sugar mixture, and lower the heat. Simmer the cranberries for about 10 minutes or until the cranberries start to pop. Drain the cranberries and set them aside.
• Peel, core, and cut the pears into 1/2-inch cubes. 5. In a large bowl, mix together the pears, ginger, and cornstarch. Add the cranberries and stir to combine.
• To make the crust, follow the All-Butter Crust recipe and roll out the dough per the instructions.
• Cut 16 (5 1/2-inch-diameter) circles from the dough. Reroll the dough scraps to make all the circles, and avoid overhandling the dough.
• Gently but firmly press each dough circle into a muffin cup. For the crust edges, use the fold-tuck-crimp method (see page 13) for each Cutie Pie.
• Spoon the filling evenly into the Cutie Pie shells, and set aside.
• If choosing the Crumb Top option, follow the Crumb Top recipe and sprinkle it over the filling.
• Bake for 25 to 30 minutes, until the crust is golden brown. To see if the crust bottom is golden, too, use a butter knife to pop a Cutie Pie out of a muffin cup. If the bottom is not brown, bake a few minutes longer. If the pie top is browning too quickly, cover with foil for the final few minutes.
• Crust options: all-butter (or vegan, gluten-Free) Shape options: Cutie Pie (or 9-inch Pie, 7-inch Deep-Dish Pie, Petit-5, Flipside, Piepop, Piejar) 24 Cutie Pies
• In a large bowl, combine the flour, salt, and sugar, and mix well.
• Add the butter to the flour mixture, and mix gently with a pastry blender, a fork, or your hands. The goal is to lightly incorporate the butter into the dry ingredients. The butter pieces should be well coated with the dry mixture and somewhat flattened.
• Gradually add the water to the flour mixture, 1 tablespoon at a time, and continue mixing the dough until it comes together and forms pea-sized or crouton-sized crumbs. The dough should look like coarse individual pieces, not smooth and beaten together like cookie dough.
• With your hands, gather the dough crumbs together to form 2 patties, gently molding the crumb-like mixture into a patty shape and being careful not to overhandle the dough. Wrap each patty in plastic wrap.
• Chill the dough for at least 1 hour, or up to 3 days. The dough can also be frozen for up to 2 weeks.
• When you're ready to use the dough, let it sit at room temperature for at least 10 minutes to soften it and make it workable. On a lightly floured surface, roll out each of the 2 dough patties to about a 1/4-inch thickness, lightly dusting it with flour, if needed, to prevent sticking, and making sure to roll the dough evenly.
• 1 double-crust 9-inch pie, 2 single-crust 9-inch pies, or 16 Cutie Pies, or 36 Petit-5s, 8 Piejars, 10 Flips ides, or 50 Piepops
• In a large bowl, combine the flour, brown sugar, granulated sugar, salt, and cinnamon, and mix well.
• Add the butter to the flour mixture, and mix thoroughly with a pastry blender, a fork, or your fingers until the texture is like small peas.
• Add the rolled oats, and mix to create a crumbly consistency.
• Sprinkle the crumb topping over a pie, Cutie Pies, or Petit-5s before baking.
• Makes enough crumb topping for 1 (9-inch) Pie, 16 Cutie Pies, or 36 Petit-5s

CRANBERRY, GINGER AND PEACH PRESERVES

Steps:

• Stir sugar and 1 cup water in heavy medium saucepan over high heat until sugar dissolves and syrup comes to boil. Add cranberries; return mixture to boil. Reduce heat to medium; simmer until cranberries burst and sauce thickens slightly, about 10 minutes. Remove from heat. Mix in ginger; let stand 5 minutes. Mix in peaches. Cool. Chill at least 2 hours and up to 3 days.

CRANBERRY GINGER JELLY

Steps:

• Combine cranberries, sugar, ginger, and 2 cups water in a medium saucepan. Cover, and bring to a simmer; cook, stirring occasionally, until berries have burst and softened, about 10 minutes. Pass through a sieve into a medium bowl, pressing on solids with a wooden spoon to extract as much liquid as possible; discard solids.
• Meanwhile, sprinkle gelatin over 1/2 cup water in a bowl. Let soften 5 minutes. Add cranberry mixture; stir until gelatin has dissolved. Refrigerate, in an airtight container, at least 4 hours (or up to 1 week).

GINGERED CRANBERRY PEAR CRISP

Steps:

• In a large bowl, combine sugar and flour; stir in lemon juice. Add the pears, cranberries and ginger; toss to coat. Divide among six greased 10-oz. ramekins or custard cups., In a small bowl, combine the brown sugar, oats and flour; cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit. , Bake at 400° for 25-30 minutes or until topping is golden brown. Serve warm.

GINGER-PEACH JAM

Steps:

• Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

GINGER PEAR CRANBERRY SAUCE

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.

SWEET-AND-TART CRANBERRY GINGER JELLY

Steps:

• Put cranberries, sugar, ginger, and 2 cups water into a medium saucepan. Cover, and bring to a simmer; cook, stirring occasionally, until berries are soft, about 10 minutes. Pour through a sieve into a medium bowl; discard solids.
• Meanwhile, put 1/2 cup cold water into a bowl; sprinkle with gelatin. Let soften 5 minutes. Add cranberry mixture; stir until gelatin has dissolved. Refrigerate, covered, at least 4 hours (up to 1 week).

CHUNKY CHERRY & PEACH PRESERVES

Steps:

• In a Dutch oven, combine peaches, cherries and lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Stir in extract., Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,

PEACH AND GINGER PRESERVES

Steps:

• Peel, chop and crush peaches in layers.
• Place into a glass or ceramic bowl with sugar and lemon juice. Let stand for about an hour.
• Place into stainless steel or enamal pot and cook on high. After 15 minutes add the ginger. Cook a further 15 minutes or until a drop of the liquid does not run like syrup down a tilted plate.
• Place into sterilized jars.