Cranberry Ginger Shandy Recipes

CRANBERRY GINGER SHANDY

Steps:

• Combine all ingredients except the ginger beer in a large pitcher. Combine well.
• Refrigerate the mixture until ready to serve.
• Top it off with ginger beer.

CRANBERRY SHANDY

Steps:

• Measure out all ingredients into a liquid measuring cup, pouring the fresh squeezed orange juice through a fine mesh strainer to remove any pulp
• Stir to combine
• Pour into a serving glass and garnish with fresh cranberries and/or a slice of orange
• Enjoy!

CRANBERRY-GINGER CHUTNEY

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 SHANDY

Steps:

• Bring cranberries, sugar, ginger, and 1 cup water to a boil in a small saucepan. Cook over medium-high heat, stirring occasionally, until cranberries burst and mixture has thickened slightly, about 8 minutes. Let cool completely, then strain through a fine-mesh sieve, gently pressing on solids (pressing too hard will make mixture cloudy).
• For each drink, fill a pint glass with ice. Add 1 ounce cranberry syrup. Top with pilsner (you'll need about half a bottle per drink) and stir; serve.

GINGER CRANBERRY SAUCE

Steps:

• 1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
• 2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.

STICKY CRANBERRY GINGERBREAD

Steps:

• Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
• In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
• In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
• In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
• Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.