GINGER APPLESAUCE
When it's apple-picking time, it's also time for all the delightful treats you can make with them, including applesauce. This is my favorite way to prepare it. It's simple to do and it makes the whole house smell like fall. -Renee Pajestka, Brunswick, Ohio
Provided by Taste of Home
Time 4h25m
Yield about 5 cups (8 servings).
Number Of Ingredients 6
Steps:
- In a 4-qt. slow cooker, combine all ingredients. Cook, covered, on low until apples are tender, 4-5 hours. Mash if desired. Refrigerate leftovers.
Nutrition Facts : Calories 128 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 4g fiber), Protein 0 protein.
HOT APPLE-GINGER TODDY
Provided by Food Network
Yield 1 serving
Number Of Ingredients 5
Steps:
- First - Ginger-infuse the cider: Peel and chop the ginger. Bring apple cider to a boil in a nonaluminum pot. Add several slices of cut and peeled ginger when cider boils. Turn heat off and steep for 30 minutes. Puree this mixture in a blender and strain through cheesecloth. Refrigerate until ready to use.
- Second - Make the ginger toddy: Heat the ginger-infused cider, but do not boil. Add bourbon. Stir in honey. Pour into a coffee mug. Garnish with lemon and ginger slice (or use crystallized ginger).
HOT APPLE CIDER WITH GINGER
Lemon zest and fresh ginger in addition to the usual warming spices amp up this wintertime classic.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 35m
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Using a vegetable peeler, peel lemon zest in long strips (avoiding the white pith). Squeeze 2 tablespoons lemon juice.
- In a medium pot, combine cider, cinnamon, cloves, ginger, and lemon zest. Bring to a boil over high heat, then reduce to a simmer; cover and cook 10 minutes. Remove from heat; let stand 10 minutes. Add lemon juice and strain; discard solids. Serve warm, with lemon slices.
GINGER SPICED HOT COCOA
Steps:
- In a small saucepan heat the milk and ginger over a medium-low heat until scalding, about 4 minutes. While the milk is warming, put cocoa powder and sugar into a mug. Add the water to the mug and stir until the mixture has the consistency of a paste. Remove the ginger from the warmed milk. Add the chocolate mixture to the milk and whisk until slightly frothy. Pour the hot chocolate into the mug and top with chocolate shavings.
Nutrition Facts : Calories 164 calorie, Fat 4 grams, SaturatedFat 2 grams, Carbohydrate 24 grams, Fiber 1 grams, Protein 9 grams
GINGER APPLES
Provided by Food Network
Categories dessert
Time 1h40m
Yield About 2 quarts or 4 pints
Number Of Ingredients 5
Steps:
- In large non-aluminum kettle, combine water and lemon juice. Peel and core apples; cut into eighths and place immediately into lemon water.
- Add sugar and ginger; bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, uncovered, 10 minutes, stirring constantly.
- Meanwhile, sterilize 2 quart or 4 pint jars and the necessary lids, and bands, according to manufacturer's directions. With slotted spoon, divide apples and ginger among sterilized jars. Fill with hot syrup leaving 1/2 inch space at top of jar. Wipe rims of jars to remove any syrup and seal with lids and bands.
- Process jars in boiling water bath for 20 minutes (both quarts or pints). Remove jars from water bath, tighten lids immediately, and set aside to cool completely. Label jars and store in cool, dry place
GINGERED BAKED APPLES
Provided by Molly O'Neill
Categories dessert
Time 1h10m
Yield Four servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Bring the apple juice, vinegar, cinnamon, ginger and sugar to a boil in a small saucepan. Simmer for 5 minutes.
- In another small saucepan, melt the butter. Add the bread crumbs and toast for 1 minute. Stir in the brown sugar. Core each apple and peel the top. Place, peeled side up, in a roasting pan. Fill the apples with raisins and top with the bread-crumb mixture. Pour half of the juice mixture over the apples and roast for 45 minutes, or until the apples are soft but not mushy.
- Remove the apples and place the pan on top of the stove over high heat. Pour in the remaining juice mixture and bring to a boil, scraping up the browned bits with a wooden spoon. Serve the apples warm with sauce and cream.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 24 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 122 milligrams, Sugar 50 grams, TransFat 0 grams
HOT GINGERED APPLEADE
Number Of Ingredients 5
Steps:
- About 20 minutes before serving:In a 4-quart saucepot, mix apple juice or cider, water, lemonade concentrate, sugar and ginger. Over medium-high heat, bring to a boil reduce heat to low and simmer for 15 minutes. Serve in mugs.
Nutrition Facts : Nutritional Facts Serves
GINGERED APRICOT-APPLE CRUMBLE
This crumble is tasty hot or cold, plain or topped with ice cream. If you're not fond of apricots, leave them out for a traditional apple crisp. -Sylvia Rice, Didsbury, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 5 ingredients; set aside. Arrange apples in an ungreased 13x9-in. baking dish. , Combine flour, cinnamon, ginger and cardamom; stir into the apricot mixture. Spoon over apples. , Combine topping ingredients, adding pecans if desired; sprinkle over fruit. Bake at 350° for 50-60 minutes or until topping is golden brown and fruit is tender.
Nutrition Facts : Calories 228 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 3g fiber), Protein 2g protein.
GINGERED SWEET & SPICY HOT WINGS
My hot wings are a foolproof way to curry a little favor with the men in my life. Thanks to tons of sweet (orange marmalade) and hot (Sriracha) flavors bursting through with every bite, these wings are a winner on game day-or any day of the week. -Jennifer Locklin, Cypress, Texas
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 3 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 14 ingredients. Add chicken; turn to coat. Cover and refrigerate 8 hours or overnight., Preheat oven to 375°. Drain chicken, discarding marinade. Transfer chicken to two greased 15x10x1-in. baking pans. Bake 35-45 minutes or until juices run clear.
Nutrition Facts : Fat 12 g fat (3 g saturated fat), Cholesterol 57 mg cholesterol, Sodium 107 mg sodium, Carbohydrate 2 g carbohydrate, Fiber trace fiber, Protein 14 g protein.
GINGERED APPLE UPSIDE-DOWN CAKE
I like that this gingerbread delight is so deeply flavored and delicious. Served warm from the oven, a nice scoop of vanilla bean ice cream is definitely the icing on this cake. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Place butter in a 9-in. round baking pan; heat in oven until melted. Tilt pan to coat bottom and sides. Sprinkle brown sugar and ginger onto bottom of pan. Arrange apple slices in circles over brown sugar mixture., For batter, in a large bowl, beat butter and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, ginger and salt; add to creamed mixture alternately with milk. Spoon over apples., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 336 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 291mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
APPLE GINGER CHUTNEY
Steps:
- In a large saucepan combine the apples, the onion, the vinegar, the brown sugar, the raisins, the gingerroot, the bell pepper, the mustard, the salt, and the red pepper flakes, bring the mixture to a boil, stirring, and cook it over moderate heat, stirring occasionally, for 40 minutes, or until it is thickened. Spoon the chutney into glass jars with tight-fitting lids. The chutney keeps, covered and chilled, for 2 weeks.
APPLE GINGERBREAD SKILLET CAKE
This gingerbread recipe came from my grandmother, and we always ate it with warm applesauce. I adapted it into a one-pan dessert by layering the apples around the bottom of a cast-iron skillet and topping them with the gingerbread batter. The skillet creates a wonderfully thick crust on the gingerbread. -Mary M. Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down., For gingerbread cake: in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water., Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with applesauce.
Nutrition Facts : Calories 294 calories, Fat 12g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 276mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
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