LEMON GINGER CRANBERRY APPLESAUCE
I wanted a brighter-tasting cranberry sauce instead of one that had just a sweet note of sugar. Using lemonade concentrate made it easy and the ginger was perfect with the tart cranberries. Adding lemon peel would be good with this also, and this is wonderful served on top of turkey soup! Also good for any time of the year.
Provided by Tessa Goodpaster
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Stir cranberries, apples, water, sugar, and lemonade concentrate together in a saucepan. Bring to a boil, stirring occasionally, and reduce heat to medium low.
- Stir ginger and salt into cranberry mixture and simmer until cranberries burst and apples are tender, 20 minutes. Chill in the refrigerator.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 31.1 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.2 g, Sodium 26.3 mg, Sugar 27.3 g
CRANBERRY-GINGER CHUTNEY
Provided by Food Network
Categories condiment
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes. Simmer on medium-low heat for 10 minutes. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes.
CRANBERRY-GINGER FIVE-SPICE CHUTNEY
Provided by Maneet Chauhan
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the spice blend; when the seeds start to crackle and toast, add the cranberries. Stir in the brown sugar, vinegar, ginger and chili powder. Bring to a boil, then reduce to a simmer and cook until the cranberries have softened and the liquid is reduced by half, about 15 minutes.
- Season the chutney with salt. Transfer to a bowl and refrigerate until cold, about 1 hour. Serve chilled.
CRANBERRY, GINGER AND LEMON CHUTNEY
Categories Berry
Number Of Ingredients 10
Steps:
- 1. Grate the yellow zest from the lemon. Using a small sharp paring knife, cut away and discard the thick white pith. Cut the lemon crosswise in half and pick out the seeds. Dice the lemon into 1/4 inch pieces. 2. In a medium nonreactive saucepan, combine the cranberries, diced lemon and zest, sugar, ginger, onion, garlic, jalapeno, cinnamon stick, mustard and salt. Bring to boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes. Cool completely. The chutney can be prepared up to 1 week ahead, covered tightly and refrigerated. 3. Remove the cinnamon stick just before serving. Serve at room temperature.
CRANBERRY, PEAR AND GINGER CHUTNEY
Wonderful fall flavors combine to make a great condiment for the holidays. Pass the turkey or pork tenderloin.
Provided by chia2160
Categories Chutneys
Time 45m
Yield 3 cups
Number Of Ingredients 12
Steps:
- In a heavy saucepan bring vinegar, onions, gingers, zests, spices to a boil.
- Cook until reduced to 1 1/2 cups.
- Add remaining ingredients and cook on low until flavors blend, 30 minutes.
- Remove cinnamon stick, mash with potato masher if desired.
- Serve at room temperature May be prepared 3 days ahead.
Nutrition Facts : Calories 453.3, Fat 0.4, Sodium 42.1, Carbohydrate 110.3, Fiber 9.7, Sugar 89, Protein 1.5
CRANBERRY GINGER CHUTNEY
This is so delicious with turkey or pork. I strongly suggest to double or even triple the recipe. Plan ahead, this needs to chill overnight before using. This can be prepared up to a week in advance. Although I have only made this using fresh cranberries, I would think that frozen would work also.
Provided by Kittencalrecipezazz
Categories Chutneys
Time 7m
Yield 3 cups (approx), 12 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan combine all ingredients; cook over medium heat, stirring to dissolve the brown sugar.
- Increase the heat to high and boil 3 minutes.
- Transfer to a bowl and cool.
- Cover and refrigerate 24 hours before using to blend flavors.
Nutrition Facts : Calories 101.6, Fat 0.1, Sodium 7.4, Carbohydrate 26.2, Fiber 1.8, Sugar 23.1, Protein 0.7
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