Pear and Ginger Cranberry Sauce

Pear and ginger are a great contrasting pair, and worked very well in this cranberry sauce variation.

Ingredients

serves serves 8, active time 15 minutes, total time 45 minutes

• 12 ounces fresh or frozen cranberries
• 2 medium pears, peeled, cored, and cut into 1/4-inch chunks
• 3/4 cup white sugar
• 1/2 cup water
• 3 tablespoons brown sugar
• 2 tablespoons orange juice
• 1 tablespoon freshly grated ginger
• 1/2 teaspoon kosher salt
• 1/4 cup finely chopped crystallized ginger

Procedures

1. Combine cranberries, pears, white sugar, water, brown sugar, orange juice, grated ginger, and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Stir in crystallized ginger. Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.

Peppery Ginger Cider

This warm cocktail is spiked with bourbon and ginger liqueur. Cracked black pepper underscores the ginger's subtle burn.

Special equipment: small saucepan

Ingredients

serves Makes 2 cocktails, active time 10 minutes, total time 10 minutes

• 8 ounces apple cider
• 4 ounces bourbon
• 3 ounces ginger liqueur, such as Domaine de Canton
• Lemon juice to taste
• 4 Luxardo cherries
• Cracked black pepper

Procedures

1. Bring cider and bourbon to a simmer in small saucepan. Stir in ginger liqueur and add lemon juice to taste. Divide cherries between 2 heatproof glasses or mugs and pour in cider combination. Sprinkle with pepper and serve immediately.

Cherry Ginger Cookies

Special equipment

stand mixer, baking sheets, parchment paper

Ingredients

serves makes about 30 cookies

• 2 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter, at room temperature
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup blackstrap molasses
• 2/3 cup chopped candied ginger (see note)
• 1/4 cup unsweetened dried cherries

Procedures

1. In a medium bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt; set aside.
   
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, and brown sugar until light and fluffy, about 3 minutes. Beat in egg. Add vanilla and molasses and beat until incorporated. Add dry ingredients to the bowl and beat until just combined. Use a wooden spoon or rubber spatula to fold in candied ginger and cherries. Wrap dough in plastic wrap and refrigerate for 1 hour.
   
3. Adjust oven rack to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough by the rounded tablespoon (I like to use a 2 1/2 ounce cookie scoop) onto prepared baking sheets. Bake until darkened and color and just drying on top, about 15 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.

Raspberry, Ginger, and Coconut Shake

Special equipment

blender

Ingredients

serves makes 2 small servings, active time 5 minutes, total time 5 minutes

• 1 cup raspberries
• 1 cup vanilla coconut milk ice cream, such as So Delicious
• 1 teaspoon finely minced or grated fresh ginger
• Additional fresh raspberries for garnish if desired

Procedures

1. Add raspberries to the blender, pulse a few times, then puree on medium high speed until smooth, about 30 seconds.
   
2. Add the coconut milk ice cream and the ginger to the raspberry puree and blend just until smooth. Serve immediately, garnished with additional raspberries if desired.