Warm Cranberry Ginger Sauce on a Winter Day
December ended fierce, with low temperatures hovering around -5 for several nights. Just as we started to get used to life on the farm well below zero, a vicious ice storm blew in last week, knocking out our power for several days in our peaceful valley. Huddled around our back-up propane stove until the power was finally restored, we all craved warm, spicy comfort food to get our bodies back in sync. I whipped up my favorite Spicy Ginger Cranberry recipe that I usually serve cold, but this time served it warm with roasted turkey and garlic melted cheese sandwiches, yum!
12 ounces fresh cranberries (rinsed)
1 cup sugar
1/2 tablespoon grated fresh organic orange rind
1/2 tablespoon grated fresh ginger
1/8 teaspoon cayenne pepper
1 teaspoon cornstarch
1 tablespoon water
2 tablespoons red wine vinegar
In a medium saucepan, mix cranberries, grated orange rind, grated ginger, cayenne pepper and red wine vinegar. Bring to a boil. Reduce heat to medium-low. Mix cornstarch and water together in small bowl and add to cranberry mixture. Continue simmering 15-20 minutes, or until almost all cranberries have popped. Remove from heat and let cranberry relish mixture cool 20 minutes before transferring to heat-resistant glass bowl. Refrigerate up to 4 days.
All about Ginger: The ginger root is not really a root at all, but a rhizome or underground stem. It’s harvested nearly year-round. The young ginger that is harvested approximately 5 months after planting is used primarily to make candied ginger and ginger syrup. The mature ginger root is used for cooking, spices and teas. The longer that the ginger remains underground before harvest, the hotter and spicier it gets. When purchasing ginger, look for hard, firm rhizomes.
To cook with ginger, peel away the hard skin and then mince, shred or juice as needed. Use ginger in cookies, breads, jams, jellies, sauces or teas. To make a quick and healthy ginger tea, boil a section of peeled root, strain and then add honey and lemon to taste.
12 ounces fresh cranberries (rinsed)
1 cup sugar
1/2 tablespoon grated fresh organic orange rind
1/2 tablespoon grated fresh ginger
1/8 teaspoon cayenne pepper
1 teaspoon cornstarch
1 tablespoon water
2 tablespoons red wine vinegar
In a medium saucepan, mix cranberries, grated orange rind, grated ginger, cayenne pepper and red wine vinegar. Bring to a boil. Reduce heat to medium-low. Mix cornstarch and water together in small bowl and add to cranberry mixture. Continue simmering 15-20 minutes, or until almost all cranberries have popped. Remove from heat and let cranberry relish mixture cool 20 minutes before transferring to heat-resistant glass bowl. Refrigerate up to 4 days.
All about Ginger: The ginger root is not really a root at all, but a rhizome or underground stem. It’s harvested nearly year-round. The young ginger that is harvested approximately 5 months after planting is used primarily to make candied ginger and ginger syrup. The mature ginger root is used for cooking, spices and teas. The longer that the ginger remains underground before harvest, the hotter and spicier it gets. When purchasing ginger, look for hard, firm rhizomes.
To cook with ginger, peel away the hard skin and then mince, shred or juice as needed. Use ginger in cookies, breads, jams, jellies, sauces or teas. To make a quick and healthy ginger tea, boil a section of peeled root, strain and then add honey and lemon to taste.
Posted by Farm Fresh Living at 1/4/2011 12:35 PM 
Categories: Farm Life
Tags: cranberry winter ginger relish recipe
Categories: Farm Life
Tags: cranberry winter ginger relish recipe
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