Orange And Ginger Cherry Sauce Recipes

ORANGE AND GINGER CHERRY SAUCE

Steps:

• Combine all ingredients in non-reactive pot.
• Cook on moderate to low heat until cherries are tender.
• Remove from heat, cool, and store in refrigeration, tightly covered.

ROAST DUCK WITH ORANGE AND GINGER

Steps:

• Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
• Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
• Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
• Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.

SPICED ORANGE GINGER-SOY DIPPING SAUCE

Steps:

• Place the sugar in a 4-quart heavy-bottomed saucepan over medium heat. Cook, stirring occasionally with a wooden spoon, until sugar is melted and light golden. Remove from heat and carefully add 1/2 cup water, avoiding splatters.
• Add ginger, shallot, garlic, lemon grass, scallions, cilantro, and habanero pepper. Stir well, and return to medium heat. Simmer until reduced to a thin glaze, about 10 minutes. Remove from heat and add lime juice and orange juice. Add soy sauce to taste. Strain through a fine-meshed sieve, discarding solids. Serve at room temperature; may be refrigerated for up to one week.

CHERRY-ORANGE OLD-FASHIONED

Steps:

• In a cocktail shaker filled with ice, add orange slices and bourbon. Shake well, pour into a highball glass, and top with ginger ale and cherries.

GINGERED CHERRY SAUCE

Steps:

• In a saucepan combine the cherries, the sugar, the ginger. and 1 1/2 cups water and simmer the mixture for 8 to 10 minutes. or until the liquid is reduced to about 1 cup. Stir the cornstarch mixture, add it to the cherry mixture, and simmer the mixture, stirring, for 2 minutes. Remove the pan from the heat. Heat the brandy in a small saucepan over moderate heat, ignite it carefully, and pour it over the cherry sauce. Let the flame subside, shaking the pan, and serve the sauce warm over the ice cream.

ORANGE-GINGER SESAME SAUCE

Steps:

• In a sauce pan combine sugar, vinegar, garlic and ginger.
• Cook on low. heat for eight minutes or until caramelized.
• Add all the other items, bring to a boil then reduce heat and let simmer for 10 minutes.
• Note: I had to add about 1 tblspn corn starch to thicken sauce for my liking.