Sweet And Tart Cranberry Ginger Jelly Recipes

SWEET-AND-TART CRANBERRY GINGER JELLY

Sweet-and-Tart Cranberry Ginger Jelly image

Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes about 2 cups

Number Of Ingredients 4

Ingredients

6 1/2 cups (24 ounces) fresh cranberries
2 cups sugar
2 teaspoons finely grated, peeled fresh ginger
1 tablespoon unflavored gelatin, plus more for pan and bowl

Steps:

Put cranberries, sugar, ginger, and 2 cups water into a medium saucepan. Cover, and bring to a simmer; cook, stirring occasionally, until berries are soft, about 10 minutes. Pour through a sieve into a medium bowl; discard solids.
Meanwhile, put 1/2 cup cold water into a bowl; sprinkle with gelatin. Let soften 5 minutes. Add cranberry mixture; stir until gelatin has dissolved. Refrigerate, covered, at least 4 hours (up to 1 week).

CRANBERRY GINGER TART

Cranberry Ginger Tart image

I love desserts that look this impressive but are actually simple to make. This almond-crusted tart will charm guests, especially when served with fresh, orange-infused whipped cream. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

2 cups ground almonds
1/4 cup butter, melted
2 tablespoons sugar
FILLING:
2 cups fresh or frozen cranberries
2 teaspoons cornstarch
1 teaspoon minced fresh gingerroot
3 large egg whites
3/4 cup confectioners' sugar
TOPPING:
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/2 teaspoon grated orange zest
1/4 cup finely chopped crystallized ginger

Steps:

In a small bowl, combine the almonds, butter and sugar; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake at 375° for 10-12 minutes or until edges are golden brown. Cool on a wire rack., Meanwhile, in a large bowl, combine the cranberries, cornstarch and ginger. In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, on high until stiff peaks form; gently fold in cranberry mixture., Spread cranberry mixture into prepared crust. Bake at 375° for 18-22 minutes or until meringue is lightly browned. Cool completely on a wire rack., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange zest; beat until stiff peaks form. Stir in crystallized ginger. To cut tart, use a knife dipped in hot water; serve with whipped cream. Store in the refrigerator.

Nutrition Facts :

CRANBERRY GINGER JELLY

Cranberry Ginger Jelly image

This wonderfully delicious cranberry ginger jelly is perfect for holiday meals.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes about 2 cups

Number Of Ingredients 4

Ingredients

2 (12-ounce) bags fresh or frozen (thawed) cranberries
2 cups sugar
2 teaspoons finely grated peeled fresh ginger
1 tablespoon unflavored gelatin

Steps:

Combine cranberries, sugar, ginger, and 2 cups water in a medium saucepan. Cover, and bring to a simmer; cook, stirring occasionally, until berries have burst and softened, about 10 minutes. Pass through a sieve into a medium bowl, pressing on solids with a wooden spoon to extract as much liquid as possible; discard solids.
Meanwhile, sprinkle gelatin over 1/2 cup water in a bowl. Let soften 5 minutes. Add cranberry mixture; stir until gelatin has dissolved. Refrigerate, in an airtight container, at least 4 hours (or up to 1 week).

SWEET & TART CRANBERRY RELISH

Sweet & Tart Cranberry Relish image

This is the only cranberry relish my kids will eat. It can be made up to one week ahead of time, and I personally think it gets better after it sits for a day or two. If you have leftovers after a big meal, spoon it over turkey sandwiches the next day.-Sheila Tate, Hartselle, Alabama

Provided by Taste of Home

Time 25m

Yield 20 servings (1/4 cup each).

Number Of Ingredients 6

Ingredients

1 pound fresh or frozen cranberries
1 package (10 ounces) dried cranberries
2-1/2 cups water
1 cup sugar
1 cup raisins
1 teaspoon ground cinnamon

Steps:

In a large saucepan, combine all ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 10-15 minutes or until berries pop, stirring occasionally. Remove from heat., Transfer to a large bowl; refrigerate, covered, until cold.

Nutrition Facts :

SWEET-AND-TART CRANBERRY SAUCE

Sweet-and-Tart Cranberry Sauce image

Categories Sauce Berry Christmas Thanksgiving Cranberry Orange Parsley Bon Appétit

Yield Makes about 5 cups

Number Of Ingredients 5

Ingredients

2 12-ounce bags fresh cranberries, divided
1 3/4 cups sugar
1 cup orange juice
1 cup fresh Italian parsley leaves
1 tablespoon grated orange peel

Steps:

Bring 1 bag cranberries, sugar, and orange juice to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to medium. Simmer until sauce is bubbling thickly, about 10 minutes. Cool. (Can be made 1 week ahead. Cover; chill.)
Using on/off turns, chop remaining bag of cranberries, parsley, and orange peel in processor. Stir cranberry relish into cranberry sauce. (Can be made 4 hours ahead. Cover and refrigerate.)

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