Cranberry Sauce With Ginger And Clove Food

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GINGER CRANBERRY SAUCE



Ginger Cranberry Sauce image

Cranberries add sparkle to the Thanksgiving meal.

Provided by Sheila Lukins

Categories     Sauce     Ginger     Thanksgiving     Quick & Easy     Cranberry     Christmas Eve     Parade

Yield Makes 10 servings

Number Of Ingredients 6

16 ounces fresh cranberries, picked over and rinsed
2 cups granulated sugar
1/2 cup water
1/2 cup fresh orange juice
1 tablespoon finely chopped ginger
Finely grated zest from 1 orange

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.

GINGER CRANBERRY SAUCE



Ginger Cranberry Sauce image

Freshly minced ginger and the zest of an orange add a refreshing finish to your cranberry sauce. Sauce can be made up to 3 days in advance.

Provided by Leslie Lew

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 25m

Yield 10

Number Of Ingredients 4

2 (12 ounce) packages fresh cranberries
2 ½ cups white sugar
1 large orange, zested and juiced
1 tablespoon minced fresh ginger root

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.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 60.4 g, Fat 0.1 g, Fiber 3.5 g, Protein 0.4 g, Sodium 1.4 mg, Sugar 54.4 g

CRANBERRY SAUCE WITH ORANGE JUICE



Cranberry Sauce with Orange Juice image

The warmth of the ginger and cloves and the brightness of the orange zest come together to make this a family favorite! You can use frozen cranberries if you can't find fresh--just simmer a few minutes longer. Make this ahead of time, and save yourself some stress on the big day!

Provided by France C

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 30m

Yield 8

Number Of Ingredients 10

¾ cup water
¾ cup brown sugar
¼ cup freshly squeezed orange juice
1 cinnamon stick
1 teaspoon grated fresh ginger
1 teaspoon grated orange zest
⅛ teaspoon salt
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
1 (12 ounce) bag fresh cranberries

Steps:

  • Combine water, sugar, orange juice, cinnamon stick, ginger, orange zest, salt, cloves, and allspice in a medium saucepan and bring to a boil. Reduce heat and simmer until sugar is dissolved, 3 to 5 minutes.
  • Stir cranberries into the sugar mixture in the saucepan and return to a boil over medium heat. Cook until cranberries start to burst and mixture thickens slightly, 8 to 10 minutes; sauce will thicken further upon cooling.
  • Transfer cranberry sauce to a bowl; remove and discard cinnamon stick. Store in the refrigerator; for best flavor, bring to room temperature before serving.

Nutrition Facts : Calories 76.1 calories, Carbohydrate 19.7 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.3 g, Sodium 41.9 mg, Sugar 15.5 g

CINNAMON AND CLOVE CRANBERRY SAUCE



Cinnamon and Clove Cranberry Sauce image

Make and share this Cinnamon and Clove Cranberry Sauce recipe from Food.com.

Provided by Kay D.

Categories     Berries

Time 25m

Yield 2 1/4 cups

Number Of Ingredients 10

1 (12 ounce) bag fresh cranberries
1 cup sugar
1 cup water
2 1/4 teaspoons finely grated orange peel
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 1/2 teaspoons peeled grated fresh ginger

Steps:

  • Combine cranberries, sugar, water, orange peel and kosher salt in a heavy medium saucepan.
  • Add cinnamon, allspice, cloves, and nutmeg.
  • Bring to boil, stirring often.
  • Reduce heat to medium low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes.
  • Transfer sauce to medium bowl.
  • Cool to room temperature.
  • Stir in ginger. Cover and store in refrigerator until ready to serve.
  • Can be prepared 1 week ahead; keep refrigerated.

Nutrition Facts : Calories 424.2, Fat 0.3, SaturatedFat 0.1, Sodium 393.7, Carbohydrate 110, Fiber 8.1, Sugar 95.4, Protein 0.7

CRANBERRY SAUCE WITH GINGER AND CLOVE



Cranberry Sauce with Ginger and Clove image

Convert those at your Thanksgiving table who are staunch canned cranberry jelly fans with this fresh version that you can make up to a week before.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 2 cups

Number Of Ingredients 5

1 bag (12 ounces) fresh or frozen cranberries
1/2 cup packed dark-brown sugar
1 cup water
1 tablespoon finely grated peeled fresh ginger
1/8 teaspoon ground cloves

Steps:

  • In a medium saucepan, bring cranberries, sugar, water, ginger, and cloves to a boil over high. Reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat and let cool to room temperature.

Nutrition Facts : Calories 72 g, Fiber 2 g

CINNAMON AND CLOVE CRANBERRY SAUCE



Cinnamon and Clove Cranberry Sauce image

Categories     Sauce     Ginger     Side     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Cranberry     Fall     Winter     Vegan     Cinnamon     Clove     Nutmeg     Bon Appétit     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 1/4 cups

Number Of Ingredients 6

Basic cranberry sauce
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 1/2 teaspoons grated peeled fresh ginger

Steps:

  • Combine all ingredients for basic cranberry sauce in heavy medium saucepan. Add cinnamon, allspice, cloves, and nutmeg. Cook as directed for basic cranberry sauce . Cool to room temperature. Stir in ginger. Cover and store mixture as directed for basic cranberry sauce.

CRANBERRY SAUCE WITH CRYSTALLIZED GINGER



Cranberry Sauce With Crystallized Ginger image

Make and share this Cranberry Sauce With Crystallized Ginger recipe from Food.com.

Provided by LaJuneBug

Categories     Sauces

Time 20m

Yield 12 serving(s)

Number Of Ingredients 7

2 (12 ounce) bags cranberries
1 1/2 cups sugar
1 cup orange juice
1 cup water
1 tablespoon orange peel, grated
1 teaspoon ground ginger
1/2 cup crystallized ginger, minced

Steps:

  • Combine first 6 ingredients in heavy medium saucepan.
  • Bring to a boil, stirring until sugar dissolves.
  • Boil until cranberries pop, stirring occasionally, about 5 minutes.
  • Cool. Mix in crystallized ginger.
  • Cover and refrigerate.

Nutrition Facts : Calories 133.1, Fat 0.1, Sodium 1.8, Carbohydrate 34.3, Fiber 2.7, Sugar 29, Protein 0.4

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Top Asked Questions

What is the best cranberry sauce recipe?
Combine cranberries, sugar, water, orange peel and kosher salt in a heavy medium saucepan. Add cinnamon, allspice, cloves, and nutmeg. Bring to boil, stirring often. Reduce heat to medium low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes. Transfer sauce to medium bowl. Cool to room temperature. Stir in ginger.
How do you make cranberry ginger tea?
Combine first 6 ingredients in heavy medium saucepan. Bring to a boil, stirring until sugar dissolves. Boil until cranberries pop, stirring occasionally, about 5 minutes. Cool. Mix in crystallized ginger. Cover and refrigerate. “From epicurious.com. Can be made 3 days ahead.”
What can I do with leftover cranberry sauce?
Cinnamon, ginger, and cloves boost the taste of this traditional whole-berry cranberry sauce. Vary the character by adding toasted nuts or other fruits. Use leftover sauce in our Dinner Tonight recipes. Combine first 6 ingredients in a medium saucepan; bring to a boil over medium-high heat.
How do you boil cranberries to make cranberry juice?
Boil until cranberries pop, stirring occasionally, about 5 minutes. Cool. Mix in crystallized ginger. Cover and refrigerate. “From epicurious.com.

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