Maple Ginger Cranberry Sauce Recipes

MAPLE GINGER CRANBERRY SAUCE

Steps:

• Cook and stir apple cider in a saucepan over medium-low heat until cider is reduced by half, about 10 minutes.
• Combine reduced apple cider, cranberries, orange juice, maple syrup, ginger, allspice, and cinnamon in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have burst and sauce is thickened, about 10 minutes.

CRANBERRY-APPLE GINGER SAUCE

Steps:

• In a 4 or 5-quart saucepan, bring ALL ingredients to a boil over medium heat, stirring until the sugar is dissolved.
• Boil the sauce (lower temperature if the sauce is spitting too much) stirring occasionally (about 10-15 minutes) or until thickened.
• Cool and refrigerate for a minimum of 3 hours before serving.

MAPLE CRANBERRY SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool. Cover and refrigerate until ready to serve.

CRANBERRY GINGER WAFERS WITH MAPLE SUGAR

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.

CRANBERRY-ORANGE-MAPLE SAUCE

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.

GINGER-MAPLE CRANBERRY SAUCE

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.

MAPLE GINGER GLAZE

Steps:

• 1. In a small, heavy saucepan, wilt the onion, ginger, and garlic in olive oil over low heat for about 5 to 7 minutes, stirring once or twice.
• 2. Add the remaining ingredients. Bring to a boil and cook for 3 to 5 minutes, stirring. Reduce heat to medium and simmer for 10 minutes to thicken sauce, stirring occasionally. Strain and finely mince the onion, ginger, and garlic; return to the sauce. Remove from heat and cool to room temperature. Refrigerate, covered, until needed.

MAPLE SPICED CRANBERRY SAUCE

Steps:

• Set a medium saucepan over medium heat. Add water, 1/3 cup pure maple syrup, and remaining ingredients. Stir to combine. Bring to a low bowl and cook, stirring occasionally, until most of the berries have burst and a sauce has formed, about 12 minutes. Taste and add additional pure maple syrup if desired (some cranberries are tarter than others, so you may need more than the recipe calls for). Remove from heat.
• Remove cinnamon sticks and cardamom pods. The pods should be easy to spot because they swell and lighten up when cooking.
• Store in an airtight container in the refrigerator until ready to serve, for up to 10 days. Or place in the freezer for up to 3 months.

CRANBERRY SAUCE WITH LIME & 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.