Ginger Maple Cranberry Sauce Recipes

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GINGER-MAPLE CRANBERRY SAUCE



Ginger-Maple Cranberry Sauce image

It's just not Thanksgiving without cranberry sauce. More of a jam than a sauce, this one is cooked low and slow, with aromatic kicks from ginger, orange zest, and maple syrup. Clearly, it's destined for turkey, but we'd also pair it with cheese, or even drizzle it over ice cream.

Provided by Zakary Pelaccio

Categories     condiment

Time 2h20m

Yield 12 servings

Number Of Ingredients 9

1 1/2 pounds cranberries
2 tablespoons orange zest
2 tablespoons ginger, peeled and chopped
1 1/2 cups dark brown sugar, packed
1/2 cup maple syrup
1/4 cup red wine vinegar
1 1/2 teaspoons fine sea salt
1/2 cup sugar
1 whole nutmeg

Steps:

  • Combine cranberries, orange zest, ginger, brown sugar, maple syrup, vinegar, salt, and sugar in a saucepan, and bring to a simmer over medium heat. Reduce heat to low and cook uncovered, stirring occasionally, until sauce is thick and jammy, 1½-2 hours.
  • Remove from heat when the sauce is thick on a spoon and doesn't want to shake off. Stir in freshly grated nutmeg. Allow to cool at room temperature, then refrigerate. Sauce will keep airtight in the refrigerator or freezer for at least 2 weeks.

CRANBERRY SAUCE WITH LIME & GINGER



Cranberry Sauce With Lime & Ginger image

A slightly tangy variation on a traditional cranberry sauce. Great with turkey or ham! From Better Homes & Gardens.

Provided by Lisa in Acworth

Categories     Fruit

Time 20m

Yield 2 1/3 cups

Number Of Ingredients 7

1/2 cup water
1/2 cup sugar
1/2 cup maple syrup
1 1/2 teaspoons finely shredded lime peel
2 tablespoons lime juice
1 (12 ounce) package cranberries
1 teaspoon minced ginger

Steps:

  • Stir together water, sugar, syrup, lime peel and lime juice in heavy saucepan. Bring to boiling and reduce heat. Simmer, uncovered, for 3 minutes or until sugar has dissolved.
  • Add cranberries and continue to simmer for 5 minutes, stirring occasionally. Stir in ginger. Simmer for another 6 minutes or until berries have popped and mixture starts to thicken.
  • Remove from heat and let cool. Can chill for up to 3 days. Bring to room temp for 30 minutes before serving.

Nutrition Facts : Calories 417, Fat 0.3, Sodium 10.5, Carbohydrate 108.2, Fiber 6.8, Sugar 90, Protein 0.6

CRANBERRY GINGER WAFERS WITH MAPLE SUGAR



Cranberry Ginger Wafers with Maple Sugar image

A bite of ginger with cranberries that would go well with an afternoon tea or lunch. I have made this recipe for a tribute to Canada on July 1st, Canada Day, with maple sugar topping to help us remember our heritage of maple syrup in Canada.

Provided by Cheerios

Categories     Cranberry Desserts

Time 1h10m

Yield 30

Number Of Ingredients 10

1 cup water
1 cup fresh cranberries
2 cups white sugar, divided
2 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking powder
½ teaspoon baking soda
½ cup butter, softened
1 egg
2 tablespoons maple sugar, or as needed

Steps:

  • Bring water, cranberries, and 1 cup sugar to a boil in a saucepan; boil for 5 minutes. Reduce heat and simmer until cranberries pop, about 2 minutes; remove from heat to cool. Pour cranberry mixture through a strainer; reserve liquid for another use.
  • Whisk flour, ginger, baking powder, and baking soda together in a bowl.
  • Beat butter and remaining 1 cup white sugar with an electric mixer in a bowl until smooth; beat in egg. Stir drained cranberries into butter mixture; stir in flour mixture until fully incorporated. Cover dough; chill in the refrigerator until moderately firm, about 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Roll dough out on a lightly floured surface about 1/4 inch thick; cut into circles with a round cookie cutter. Place cookies on the prepared baking sheet; sprinkle with maple sugar.
  • Bake in the preheated oven until light golden on the bottom, about 10 minutes; remove to cool completely on a wire rack.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 21.2 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 78.3 mg, Sugar 14.2 g

CRANBERRY-ORANGE-MAPLE SAUCE



Cranberry-Orange-Maple Sauce image

Provided by Nancy Harmon Jenkins

Categories     easy, condiments, sauces and gravies

Time 15m

Yield 4 - 5 cups

Number Of Ingredients 7

1 cup white sugar
1 1/2 cups water
1 12-ounce bag fresh cranberries
Grated rind of one orange
Juice of one orange
1/4 cup maple syrup
1 tablespoon coarsely chopped candied ginger

Steps:

  • Mix sugar with water and bring to boil. Simmer over moderately high heat for about 5 minutes, or until liquid becomes slightly syrupy.
  • Add cranberries and simmer an additional 5 minutes, or until berries begin to pop. Add orange rind, juice, maple syrup and ginger and simmer another 2 to 3 minutes.
  • Pour sauce into hot, sterilized jars. Sauce will keep in refrigerator two to three weeks. It may be frozen for longer storage.

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