Ginger Cranberry Sauce
1 bottle Sunrise Ginger Syrup
1 package fresh cranberries (3 2/3 cups)
2 Tbsp sugar
1 Tbsp fresh orange zest (use 1 tsp if using dried zest)
Directions:
Combine ginger syrup and sugar in a sauce pan and bring to a boil, stirring until sugar dissolves.
Add cranberries and boil for 5 minutes, stirring once or twice.
Remove from heat and stir in the orange zest.
Cool and serve. If not using immediately, refrigerate.
Excellent with turkey, dressing and other holiday meals.
Ginger Slaw Dressing
1/2 cup of mayo
1/4 cup of ginger syrup
3 tbsp vinegar
Salt to taste
1/4 tsp nutmeg
Add to 1 pound of shredded cabbage and enjoy!
Ginger Spice Chicken
1 pound of chicken cut into cubes
1 8oz package of chopped mushrooms
1 cup shredded carrots
1 package snow peas
Ginger Spice Sauce:
7oz Sunrise Ginger Syrup
3 tbsp berbere spice
Directions:
Mix ginger syrup and berbere together to create spice sauce.
In a large skillet saute chicken in spice sauce.
After chick has thoroughly cooked, add vegetables and saute for another 5 minutes.
Ginger Sesame Coleslaw
1 tsp sesame seed oil
1/2 tsp rice vinegar
1/2 cup Sunrise Ginger Syrup
1 bag of coleslaw vegetable mix
Directions:
Mix sesame seed oil, rice vinegar and ginger syrup together in a small bowl.
Pour over coleslaw vegetables and toss to mix thoroughly.
Garnish with sesame seeds if desired.
Gingered Peanut Chicken (Like a Peanut Satay Sauce)
1 pound chicken breast
1/2 cup Sunrise Ginger Syrup
1/4 cup coconut milk
1/4 cup peanut butter
Pinch of cayenne pepper
Salt and pepper to taste
Directions:
Cube chicken 1/4" by 1/4" and simmer in Sunrise Ginger Syrup until done (about 10 minutes). Add coconut
milk and peanut butter and bring to a simmer.
Serve with rice or noodles.
Roasted Winter Vegetables
2 pounds of sweet potatoes or winter squash
1/4 pound (1 stick) butter
1/2 cup Southern Brown Sugar Syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tbsp. Sunrise Ginger Syrup
Salt and pepper to taste
Directions:
Peel and seed vegetables and cut into bit sized pieces. Put in a roasting pan.
Combine remaining ingredients in sauce pan and heat until smooth.
Pour over vegetables and bake at 350 degrees for 40 minutes or until tender, stirring occasionally.
Glazed Carrots
1 pound baby carrots
2 tbsp butter
1/4 cup Sunrise Ginger Syrup
Directions:
Blanch carrots and combine all ingredients and simmer for 2 minutes.
Salt and pepper to taste.
Ginger and Bourbon Peaches
3 cups peaches peeled and diced
1 tbs (1/2 lemon) lemon juice freshly squeezed
2 tbs (1/2 orange) orange juice freshly squeezed
1/4 cup Sunrise Ginger Syrup
2 tbs Southern Brown Sugar Syrup or brown sugar
1/4 cup Kentucky bourbon
Directions:
Add first 5 ingredients in a pot and bring to a simmer.
Continue to simmer for 2 minutes and remove from heat.
Add bourbon and chill in refrigerator for at least 2 hours before serving.
Serve with cream cheese, goat cheese or ice cream topping.
Ginger Crisp Cookies
Ingredients:
2 eggs separated
1/2 tsp baking powder
1/8 tsp salt
1/4 cup natural sugar
2 1/4 tsp Sunrise Ginger Syrup
1/3 cup of all-purpose flour
1/4 tsp grated lemon zest
Confectioner's sugar for dusting
Directions:
Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
In a large bowl, with an electric mixer at medium speed, beat the egg whites until foamy. Slowly add the baking powder, salt and sugar and continue beating on medium speed until stiff peaks form.
In another bowl combine the egg yolks, vanilla and lemon zest and beat with a fork until thoroughly mixed. Fold into the beaten egg whites until combined. Sift the flour over the egg mixture and fold in until the batter is smooth and light. Drop 2 teaspoons of batter per cookie about 2" apart onto the prepared baking sheet.
Bake for 12 to 15 minutes or until golden brown. Cool on the sheet for 5 minutes then remove to racks to cool completely. The cookies will then crisp upon cooling. Dust with confectioner's sugar before serving. For best results store covered.
Ginger Fruit Compote
Ingredients:
1 cup Strawberries stemmed and halved
1 cup Blueberries
1/2 cup Sunrise Ginger Syrup
1/8 tsp Salt
2 tbsp cold water
1 tbsp corn starch
Directions:
Cook the berries and ginger syrup over low heat for 3 minutes. Mix corn starch and water together to form a slurry and stir into berries and simmer for 30 seconds. Chill and serve.
Try serving over short cake, pound cake or ice cream.
Ginger Tea
Makes 1 serving
Ingredients:
Ginger Tea (hot or cold)
1/4 cup Sunrise Ginger Syrup
3/4 cups tea
Serve over ice for a cool refreshing drink or hot for a spicy warm drink.
Ginger Dressing and Marinade
Makes about 12 oz
Ingredients:
1/4 cup Vegetable oil
1/3 cup Sunrise Ginger Syrup
2 tbsp Apple Cider Vinegar
2 tbsp Orange Juice
1 tsp Lemon Juice
1/4 tsp Coriander
1/4 tsp Turmeric
1/4 tsp Pepper to taste
1/4 tsp Salt to taste
Directions:
Whisk all ingredients together in a mixing bowl and serve. Makes a great summer salad dressing and it also goes very well with fruit.
It makes a wonderful marinade for fish, chicken and pork.
Ginger Syrup Smoothies
Strawberry Ginger
Yields about 16 oz
Ingredients:
1/2 cup Soy Milk or Skim Milk
1/2 Banana
3 oz Sunrise Ginger Syrup
1/3 cup ice crushed (about 3 cubes)
Directions:
Blend all ingredients together until smooth
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