Ginger Orange Cranberry Sauce Recipes

GINGER CRANBERRY SAUCE

Steps:

• Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.

GINGER ORANGE CRANBERRY SAUCE

Steps:

• Grate the orange to get all the peel. Set aside. Then halve and squeeze the orange and get all the pulp you can. If you don't have a full 8 ounces of orange juice, add water until you get to a cup or get another orange.
• Add the grated orange rind, ginger, applesauce, cinnamon, orange juice and cranberries to a pan. Simmer until all the cranberries pop.
• Remove the cinnamon stick.
• Alternately, you can use star anise instead of ginger. Add two star anise at the beginning and remove with the cinnamon stick.
• Serve warm or chill.
• This makes 8 large or 16 small servings. As a side dish at Thanksgiving, everyone took small amounts.

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.

UNCOOKED CRANBERRY, ORANGE, AND GINGER RELISH

Steps:

• In a food processor chop fine the gingerroot and the orange, add the cranberries, and pulse the motor until the berries are chopped fine. Transfer the mixture to a bowl and stir in the sugar. Chill the relish, covered, for at least 30 minutes. The relish keeps, covered and chilled, for 2 weeks.