1 1/2 tablespoons of oil (preferably mustard)
1 1/2 tablespoon very finely diced or grated ginger
1 teaspoon mustard seeds
1 cup of cranberries
4 bay leaves
1 1/2 cups of water
3/4 cup of brown sugar
1 teaspoons crushed red pepper flakes
1/2 cup of slivered apricots
Heat the oil and add in the ginger and saute lightly for a minutes.
Add in the mustard seeds and wait for them to pop. Add in the nigella seeds.
Add in the cranberries and the bay leaves and the water and sugar and the red pepper flakes.
Bring the mixture to a simmer and cook for 15 minutes until the cranberries pop and soften, you will actually hear the cranberries pop! My kids have a lot of fun with this.
Stir in the apricots and cook for another 5 minutes.
Cool and serve. This can be stored in the refrigerator for up to 6 months.
10 ounces (20 tablespoons) butter
6 tablespoons minced ginger
1 1/2 cups sugar
1 teaspoon kosher salt
1 teaspoon powdered ginger
2 1/2 cups cake flour
2 ounces coarsely ground semolina
1 1/2 teaspoons baking soda
Juice and zest of 2 lemons
1 cup buttermilk
3 extra large eggs
1/2-3/4 cup Domaine de Canton ginger liqueur
butter for greasing cake pan
flour for dusting cake pan
fresh fruit for serving
lemon zest, for garnish, if desired
Preheat oven to 325 degrees convection (350 standard) and prepare a 10-inch cake pan by greasing, lining with a round of parchment, greasing and flouring.
In a stand mixer fitted with a paddle, cream together butter, ginger and sugar. Meanwhile, in a large bowl, sift together salt, powdered ginger, flour, semolina and baking soda. In a second large bowl or measuring cup, whisk together lemon zest and juice and buttermilk.
When butter and sugar are thoroughly combined, add eggs one at a time, allowing each to be incorporated fully before adding the next, scraping continually. Now, begin adding your wet and dry ingredients; alternate adding flour and liquid, allowing each to be incorporated before adding more, constantly scraping.
Spoon batter into a 10-inch cake pan, until it reaches 1/2 to 3/4-inch from the top and bake* in middle of oven until center springs back when touched with fingertip. Remove from oven and, while still in pan, pour Canton Ginger liqueur over hot cake. Let cool on a rack and then remove from pan and serve in slices, garnished with extra lemon zest, if desired.
Convection: 325 degrees, 45 minutes
Standard: 350 degrees 1 hr. 15 min
Photography by avlxyz
1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder or a couple minced garlic cloves
5 tablespoons packed brown sugar
1-2 tablespoons honey
2 tablespoons cornstarch
1/4 cup cold water
Mix all but cornstarch and 1/4 cup water in a saucepan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin if you over-thicken it.
Photography by avlxyz