Cape Cod Cranberry & Candied Ginger Sauce
Cape Cod Cranberry and Candied Ginger Sauce with Martha's Vineyard Sea Salt in Blueberry Honey will become a favorite at your holiday table! This post may contain affiliate links which at no additional cost to you may earn me a small commission. Fresh or canned ... First, let's get this out of the way: I […]

Cape Cod Cranberry and Candied Ginger Sauce with Martha's Vineyard Sea Salt in Blueberry Honey will become a favorite at your holiday table!

This post may contain affiliate links which at no additional cost to you may earn me a small commission.

Fresh or canned ...

First, let's get this out of the way: I prefer cranberry sauce made from fresh cranberries, but I'm not going to judge or patronize you in any way if you like the canned version. We all have the right to choose, so let's move on.

But I'm going to ask these canned sauce lovers to give the fresh sauce a chance, just once. Maybe this is the only time you try it and decide? I can't promise you will like it because, again, we all have the right to choose, but I want everyone to try it out.

Martha's Vineyard Sea Salt

Cape Cod Cranberry and Candied Ginger Sauce with Martha's Vineyard Sea Salt in Blueberry Honey - yes, that special salt pot you see right there is the finishing touch in this cranberry sauce. It balances sweet and tangy cranberries!

Martha's Vineyard Sea Salt is Vineyard's first working saltworks in nearly 200 years and is produced by the husband and wife team of Heidi Feldman and Curtis Friedman, a technology consultant turned farmer and carpenter entrepreneur who shares a commitment to local and sustainable food production. and a deep love for Martha's Vineyard.

Want to try Martha's Vineyard Sea Salt this holiday season? Use the code MARNELY for 25% off orders of $ 35 and over - valid until December 1, 2020.

Cape Cod Cranberries

This recipe is super simple, takes about 15 minutes to prepare, and features a great balance of sweet, tangy, spicy and salty all in one. A good recipe needs to strike a few notes, so it's not flat. Sometimes you'll taste a cranberry sauce that's just sweet, and it's no fun.

Because I used both fresh Cape Cod cranberries in this recipe, as well as candied ginger, you get a blend of flavors that pair perfectly with a big, savory holiday dinner. A dollop of this on the side of your plate, to have with every bite, is exactly what I love about it.


Cape Cod Cranberry and Candied Ginger Sauce

Author:

Type of recipe: Side dish

Preparation time:

Cooking time:

Total time:

Serves: 1.5 cups

This cranberry sauce has a hint of spice from fresh and candied ginger, and goes exceptionally well with your holiday dinner!

Ingredients

  • 1 pound of fresh cranberries
  • 1 teaspoon of fresh ginger, grated
  • 1 cup of water
  • ½ cup granulated sugar
  • ¼ cup chopped candied ginger
  • 1 teaspoon of sea salt with honey and blueberries

Instructions

  1. In a medium saucepan, place the fresh cranberries, grated fresh ginger, water and sugar and simmer over medium heat for about 10 to 15 minutes, until the cranberries begin to burst.
  2. Reduce the heat, add the candied ginger and sea salt to the honey and blueberries and stir.
  3. Cook for another five minutes and refrigerate before serving.

3.5.3251


HAVE YOU TRIED THIS RECIPE? I want to see him! Follow Cooking with Books on Instagram, take a picture and tag me on it. I love knowing what you are doing and how you made your own recipe!

Remember: use the code MARNELY for 25% off orders of $ 35 or more Martha's Vineyard Sea Salt - good until December 1, 2020.



Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) déjeuner. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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