Gingerandpineapplespritzer Recipes

GINGER PINEAPPLE SPRITZER

Steps:

• In a small saucepan combine pineapple juice & ginger.
• Bring to a simmer, then remove from heat.
• Pour into small glass bowl, then cover & refrigerate overnight, or at least 8 hours.
• Strain juice mixture & discard ginger.
• Gently stir club soda into juice mixture, then serve in glasses over ice.

GINGER-ORANGE SPRITZER

Steps:

• Combine the ginger with the sugar and 1/2 cup water in a small saucepan, bring to a boil, and then reduce the heat and simmer for 10 minutes. Allow the mixture to cool, then strain, reserving the sliced ginger.
• Put 2 tablespoons each of the ginger syrup in 4 tall glasses, add a mint sprig to each and a couple slices of ginger; slightly muddle or crush. Fill the glasses 3/4 of the way with ice cubes. Add 1/2 cup of orange juice and 1 tablespoon of lime juice to each glass and stir. Top off each glass with 1/2 cup seltzer and stir well. Serve.

COCONUT PINEAPPLE SPRITZER

Steps:

• In an ice-filled glass, add the seltzer, vodka and lime juice; stir. Garnish with a lime wheel.

PINEAPPLE-GINGER RICE

Steps:

• Pour pineapple juice into a 2-cup liquid measure; add water to reach 1 3/4 cups liquid. Pour into a saucepan. Reserve pineapple chunks.
• Add rice, ginger, and salt to the saucepan and bring to a boil. Reduce heat to a simmer and cover; cook until rice is tender and the majority of the liquid is absorbed, 18 to 20 minutes.
• Add pineapple chunks and green onions; fluff with a fork to mix.

GINGER RED-WINE SPRITZER

Steps:

• Fill four glasses with ice; add 1/3 cup Pinot Noir and 1/3 cup ginger ale to each glass. Add 1 1/2 teaspoons cherry-flavored liqueur to each glass. Stir to combine and serve with rosemary sprigs, if desired.

GINGER AND PINEAPPLE SPRITZER

Steps:

• Combine pineapple juice and ginger in a blender and blend until nearly smooth. Strain into a tall glass over ice. Stir in seltzer and garnish with a pineapple spear, if desired.

PINEAPPLE GINGER PRESERVES

Steps:

• In a heavy kettle combine the sugar and 2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup until it registers 220°F. on a candy thermometer. Stir in the pineapple and the gingerroot and simmer the mixture, uncovered, stirring to prevent scorching, for 1 hour, or until it registers 220°F. on a candy thermometer. Remove the kettle from the heat and ladle the preserves into 5 sterilized 1/2-pint Mason type jars (sterilizing procedure follows), filling the jars to within 1/4 inch of the tops. Wipe the rims with a dampened towel and seal the jars with the lids. Put the jars in a water bath canner or on a rack set in a deep kettle, add enough hot water to the canner or kettle to cover the jars by 2 inches, and bring to a boil. Process the jars, covered, for 10 minutes, transfer them with tongs to a rack, and let them cool completely. Store the jars in a cool dark place.
• To sterilize jars and glasses for pickling and preserving:
• Wash the jars in hot suds and rinse them in scalding water. Put the jars in a kettle and cover them with hot water. Bring the water to boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle. Turn off the heat and let the jars stand in hot water. Just before they are to be filled invert the jars onto a kitchen towel dry. (The jars should be filled while they are still hot.) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions.

STIR-FRIED GINGER PINEAPPLE CHICKEN

Steps:

• Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
• Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
• Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
• Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
• Serve over hot rice and garnish with chopped cashews.

PINEAPPLE, BEEF & GINGER STIR-FRY

Steps:

• Mix the steak, soy sauce, sugar, chilli sauce and vinegar together, and set aside for 10 mins.
• Heat a wok with 1 tsp of the oil. Lift the steak from the marinade and sear, in batches, then remove. Add a bit more oil and fry the ginger until golden. Add the spring onions and pineapple, and return the steak to the pan. Stir to heat through for 1 min, then add any remaining marinade. Keep stirring until the marinade becomes thick and everything is hot. Serve sprinkled with coriander, and with rice and greens, if you like.