Ginger Cranberry Kiss Recipes

SPARKLING CRANBERRY KISS

Steps:

• In a pitcher, combine cranberry juice and orange juice. Just before serving, stir in ginger ale; serve over ice. If desired, serve with orange slices.

SPARKLING CRANBERRY KISS

Steps:

• In a pitcher combine the cranberry and orange juices. Just before serving, stir in the ginger ale. Serve over ice. If desired, serve with orange slices.

GINGER CRANBERRY COCKTAIL (FROZEN VODKA OR GIN)

Steps:

• For the ginger syrup: Place all syrup ingredients in a saucepan and simmer until sugar dissolves and the ginger is infused in the syrup, about 20 minutes. Strain and allow to cool fully before use.
• For the drink: Crush the frozen cranberries in a large glass pitcher. Add the lime juice and their juiced wedges to the pitcher. Pour in the vodka, cranberry juice, and ginger syrup. Put ice in low-ball glasses and fill glasses about 2/3 full. Top off with club soda and garnish with a shaving of fresh ginger.

FRESH GINGER CRANBERRY RELISH

Steps:

• Cut unpeeled orange and lemon into wedges; remove any seeds. Transfer orange and lemon to a food processor; add remaining ingredients. Pulse until chopped. Transfer to a bowl; refrigerate, covered, overnight.

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.

CRANBERRY KISS

Steps:

• Pour cranberry juice cocktail and orange juice into a glass with ice.
• Top with club soda.
• Garnish with orange wedge.

GINGER CRANBERRY KISS

Steps:

• 1. Mix together first 5 ingredients. 2. Muddle cranberries at the bottom of the glass, fill half with the mix, and half with selzter. 3. Garnish with crystalized ginger.

STICKY CRANBERRY GINGERBREAD

Steps:

• Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
• In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
• In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
• In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
• Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.

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.