Cranberry Ginger Shandy Recipes

CRANBERRY-GINGER SHANDY

Steps:

• Bring cranberries, sugar, ginger, and 1 cup water to a boil in a small saucepan. Cook over medium-high heat, stirring occasionally, until cranberries burst and mixture has thickened slightly, about 8 minutes. Let cool completely, then strain through a fine-mesh sieve, gently pressing on solids (pressing too hard will make mixture cloudy).
• For each drink, fill a pint glass with ice. Add 1 ounce cranberry syrup. Top with pilsner (you'll need about half a bottle per drink) and stir; serve.

CRANBERRY-GINGER CHUTNEY

Steps:

• In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes. Simmer on medium-low heat for 10 minutes. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes.

CRANBERRY GINGER SHANDY

Steps:

• Gather the ingredients.
• In a large pitcher, combine the cranberry juice, ginger beer, and lemon juice. Stir well . Chill until you're ready to serve.
• Add beer to the pitcher just before serving.
• Before serving, rim tall glasses with a ginger-sugar rim, wetting the rim with lemon juice and rolling it in a mix of ground ginger and sugar.
• Pour the shandy into the prepared glasses over ice, if desired. Garnish with a lemon wedge . Serve and enjoy.

GINGER CRANBERRY SAUCE

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.

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).

CRANBERRY GINGER SHANDY

Steps:

• Combine all ingredients except the ginger beer in a large pitcher. Combine well.
• Refrigerate the mixture until ready to serve.
• Top it off with ginger beer.

CRANBERRY GINGER STICKY BUNS

Steps:

• For the dough: Lightly grease a large bowl and set aside.
• In a small pot, bring the milk just to a boil over medium heat. Watch closely to ensure that the milk doesn't boil over. Add it to a small bowl and let it cool to 105 to 110 degrees F. (It should be warm to the touch but not too hot.) Add the whole egg and yolks and stir to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cranberries, granulated sugar, yeast and salt. Add the warm milk mixture and mix just until combined.
• Switch to the dough hook and knead the dough on low speed until smooth and elastic, about 6 minutes. Add the butter a piece at a time until completely incorporated. Form the dough into a ball, put it in the prepared bowl and cover with plastic wrap. Leave it in a warm, draft-free spot until it has doubled in size, about 1 hour.
• For the topping: Meanwhile, butter a 9-by-13-inch baking dish.
• Add 3 tablespoons water to a small saucepan, then add the granulated sugar to the center of the pan. Cook the sugar mixture over medium-high heat, swirling the pan occasionally, until it is a deep amber, 6 to 8 minutes. Whisk in the butter, cream and salt until smooth (be careful, it will sputter). Pour the caramel into the prepared baking dish. Sprinkle the nuts evenly over the top. Set aside.
• For the filling: Mix together the brown sugar, cinnamon and salt in a small bowl. Cover with plastic wrap and set aside.
• When the dough has doubled, tip it out onto a very lightly floured work surface. Knead it once or twice to expel the air and then roll it into a 16-by-12-inch rectangle.
• Spread the butter evenly over the surface and sprinkle with the reserved filling and the ginger. Tightly roll up the dough and pinch the top seam closed. With a serrated knife, cut the roll crosswise into 12 equal pieces. Set them in the dish with the topping, spirals facing upward. Cover loosely with plastic wrap and let them rest until the dough has almost doubled again, about 1 hour. They should look pillowy and all of the rolls will be touching.
• Preheat the oven to 375 degrees F.
• Uncover the rolls, set a piece of aluminum foil on a lower oven rack to catch any caramel that may drip and bake until deep golden brown and puffed, 25 to 30 minutes. Give the center roll a wiggle--if it's set in place, the buns are ready to come out. If the middle of that center roll feels soft, give them another few minutes. Let cool on a rack for 5 minutes, then carefully cut around the edge with a paring knife and invert the rolls onto a serving plate. Let cool slightly before eating.

CRANBERRY SHANDY

Steps:

• Measure out all ingredients into a liquid measuring cup, pouring the fresh squeezed orange juice through a fine mesh strainer to remove any pulp
• Stir to combine
• Pour into a serving glass and garnish with fresh cranberries and/or a slice of orange
• Enjoy!

CHEWY CRANBERRY GINGERS

Steps:

• Combine everything except cranberry sauce. Blend well.
• Stir in cranberries, mixing thoroughly.
• Chill dough at least one hour.
• Shape into balls. Coat with additional sugar. Put on ungreased cookie sheets.
• Bake at 375 for 12-15 min; watch them because time will depend on the size. Recipe calls for a "rounded teaspoon". I usually make my cookies bigger than that.
• When done, remove from cookie sheet immediately.

CRANBERRY-GINGER CHUTNEY

Steps:

• Combine all ingredients in heavy medium saucepan. Cook over medium heat, stirring to dissolve sugar. Increase heat to high and boil 3 minutes. Transfer to bowl. Cool. (Can be prepared 1 week ahead. Refrigerate in airtight container.)

CRANBERRY GINGER SCONES

Steps:

• Preheat oven to 425.
• Line a baking sheet with parchment paper.
• NOTE: If you don't own a food processor, make these scones as you would make biscuits!
• In a food processor combine all of the dry ingredients, give a whirl to mix. With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized. Continue adding the butter until you use all of it.
• Add the heavy cream. Pulse until the dough comes together.
• Add the ginger and cranberries, and give a quick pulse.
• Remove the dough from the food processor, and knead on a lightly floured counter top. Pat into a circle, about 3/4 inch thick. Cut into 8-10 triangles.
• Place onto a baking sheet, with space between each one.
• Make an egg wash with the egg and a tablespoon of water. Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little sugar on each top.
• Bake for 15 - 20 minutes, until the scones are golden brown on the tops. Remove from the oven. Let cool for 5 minutes.

HOMEMADE CRANBERRY GINGER SAUCE

Steps:

• Stir orange zest and juice, honey, crystallized ginger, cinnamon stick, and salt in a saucepan over medium heat; bring to a simmer. Stir cranberries into orange juice mixture, cover, and bring to a boil; let boil for 1 minute. Reduce heat to low. Simmer cranberry sauce until cranberries have popped, about 15 minutes. Remove from heat and discard cinnamon stick. If a sweeter sauce is desired, stir in more honey. Serve warm or chilled.