Cranberry Orange Jam With Crystallized Ginger Recipes

CRANBERRY ORANGE JAM (MARMALADE)

Steps:

• Wash the oranges and using a fruit peeler, peel off the outer most layer of the oranges. Try to peel just the outer orange layer, leaving the white pith behind. Slice the peel into thin strips, no longer than 1-inch long. It's okay if you have smaller strips. Place the strips in a maslin pan.
• Peel the white pith from the oranges and discard. Cut the oranges in half. Remove any seeds. Squeeze the juice from the orange halves into the maslin pan. Tie the squeezed orange halves into a muslin cloth and place in the maslin pan.
• Add the water into the maslin pan. Bring to a boil then turn the heat down to a simmer. Simmer for 30 minutes, occasionally prodding the muslin bag and stirring the orange peel strips, until the orange peel strips have softened. You'll keep the muslin bag cooking in the jam pot until the end.
• Wash the cranberries and add them into the pan. Add in the apple juice. Bring the pan to a boil again, and cook for about 10 minutes, until all the cranberries have popped and have broken apart. If any cranberries remain whole, use a spatula and lightly press the cranberry against the side of the pot until it "pops".
• Add in the zest and juice from the 2 limes and the sugar. Bring to a roiling boil, scraping the bottom of the pan frequently to avoid the jam from sticking and burning, until the setting point is reached. The setting point is 220°F / 104.5°C. See notes if you do not have a thermometer.
• As soon as the setting point is reached, remove the pan from the heat and leave it to stand for a few minutes. Remove the muslin bag. Gently stir the jam and transfer the jam into warm, sterilized jars (see notes). Seal the jars immediately. Store the jam in the refrigerator for up to two weeks, or process the jars in a boiling water canner or pressure canner.

CRANBERRY ORANGE JAM WITH CRYSTALLIZED GINGER

Steps:

• 1. Prepare the jars and lids: place your jars on a rack in a large pot. Cover them with water and bring to a boil. Boil them for 10 minutes, then turn off heat and let them sit in water till ready to use.
• 2. In a small saucepan place your bands and lids and cover with water. Let the water come to a simmer and then turn off heat and put off to the side till ready to use. Pick them up with the magnetic wand or whatever it is called. LOL
• 3. Cut the oranges into quarters (leaving peels on). Just remove the seeds. Transfer the oranges to a food processor and pulse until they are coarsely chopped.
• 4. Now, do the same for your cranberries and coarsely chop them in the food processor.
• 5. Transfer the orange and cranberry pulp to a large, heavy-bottomed pot. Add 2 cups of water and cinnamon stick and bring to a boil. Reduce the heat and simmer for 10 minutes.
• 6. Sprinkle the pectin over the cranberry mixture and stir to combine. Next, stir in the butter and return the mixture to a boil. Add the 4 cups of sugar and stir well and return again to a boil. Boil hard for one minute. Remove the pot from the heat. Discard your cinnamon stick from mixture and stir in your crystallized ginger.
• 7. Woohoo, now you are ready fill your jars. Ladle the hot jam into hot sterilized jars. Leave at least 1/4 inch headspace. Wipe rims of the jars with a wet hot paper towel getting any excess jam off the rim. Cover with lids, and screw the bands on until fairly tight. Place jars back in the large pot and make sure they are covered completely with water. Cover pot and bring to a boil over high heat.
• 8. Boil for 10 minutes and turn off your heat. Uncover pot and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
• 9. Wow, second batch of jam I ran out of cranberries and only had 1 cup. Went looking for some at the stores and none were to be found. Well, I decided 1 more orange, along with 1 cup of cranberries and 1 cup of fresh pineapple might work. I tried some liquid pectin instead of dry and it didn't seem to start to thicken the jam at all, so I added a box of dry pectin and Thank the Lord the jam jelled up. Wheeewwwh it was a trial and error but thankfully turned out and it is tasty too. So instead of 3 cups of cranberries it was 1 cup orange, 1 cup cranberries and 1 cup pineapple.
• 10. I sent Sherri a jar of jam and she made these incredible wings w/it. I've made the recipe and it is delicious. So honored that she would use my jam in a unique way. Here is the link:https://www.justapinch.com/recipes/main-course/chicken/kim-bs-spicy-grilled-asian-jammin-wings.html
• 11. Sept. 10th, 2015 --- Made 2 batches of this jam.

SPICED CRANBERRY JAM

Steps:

• Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
• Blend cranberry jam into desired consistency using an immersion blender.
• Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.

CRANBERRY ORANGE JAM

Steps:

• Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving.
• *Follow the directions on your canning jars for sterilization.

CRANBERRY SAUCE WITH CRYSTALLIZED GINGER

Steps:

• Combine first 6 ingredients in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Boil until cranberries pop, stirring occasionally, about 5 minutes. Cool. Mix in crystallized ginger. (Can be prepared 3 days ahead. Cover and refrigerate.)

CRANBERRY ORANGE COOKIES WITH CRYSTALLIZED GINGER

Steps:

• Combine flour, baking powder and salt.
• Cream sugar and shortening together until light and fluffy.
• Add cream, orange extract and grated orange rind.
• Gradually add flour mixture.
• Fold in cranberries and candied ginger.
• Form dough into 2 logs, each about 1 1/2- inches in diameter.
• Wrap in waxed paper and chill for at overnight.
• Preheat oven to 375° and lightly grease cookie sheets.
• Cut the logs into 1/4-inch thick slices and bake for 12-15 minutes.
• For glaze mix together orange juice, powdered sugar and food coloring.
• Drizzle on cooled cookies.

CRANBERRY, TANGERINE, AND CRYSTALLIZED-GINGER RELISH

Steps:

• Using on/off turns, coarsely chop cranberries in processor. Transfer to medium bowl. Using on/off turns, coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.