Cranberry Sauce With Crystallized Ginger Recipe Alton

CRANBERRY SAUCE

Steps:

• Wash the cranberries and discard any soft or wrinkled ones.
• Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
• Carefully spoon the cranberry sauce into a 3-cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
• Once the cranberry sauce has cooled, overturn the mold and slide out the sauce. Slice and serve.

CRANBERRY SAUCE WITH CRYSTALLIZED GINGER

Steps:

• Combine first 6 ingredients in heavy medium saucepan.
• Bring to a boil, stirring until sugar dissolves.
• Boil until cranberries pop, stirring occasionally, about 5 minutes.
• Cool. Mix in crystallized ginger.
• Cover and refrigerate.

CONGEALED CRANBERRY SAUCE

Steps:

• Toast the pecans in a medium saucepan over medium-low heat. Once they darken a bit and smell nutty, remove to a cutting board. Chop roughly once cool.
• In the same saucepan, combine the light agave syrup, honey, cranberry juice, orange juice, candied ginger, and five-spice powder. Bring this mixture to a boil over medium-high heat, then reduce heat to maintain a simmer for 5 minutes.
• Add the cranberries to the saucepan, boost the heat to medium, and bring to a boil. Reduce the heat to maintain a simmer. Cook for 15 minutes, stirring often, until the cranberries begin to burst open and the mixture thickens.
• After 15 minutes (no more or the pectin will start to break down), remove the cranberry mixture from the heat and stir in the pecans. Set aside to cool for 5 minutes.
• Spoon the mixture into a 3 1/2-cup silicone mold (or empty can)Because I get nostalgic, I usually set mine in an actual can., cover with plastic wrap, and cool on the counter for 30 minutes. Place on a sheet pan before refrigerating for at least 6 hours - overnight would be better.
• Turn out mold and serve as a side or top with whipped cream and serve as dessert.

CRANBERRY SAUCE WITH CRYSTALLIZED GINGER

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.)

CRANBERRY SAUCE

Steps:

• Wash the cranberries and discard any soft or wrinkled ones.
• Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
• Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
• Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.

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.

GINGER CRANBERRY SAUCE

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.

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.