Stir ginger preserves and marmalade together until soft.
Split cake into 2 layers.
Spread half of this mixture over bottom layer of split cake.
Beat cream with sugar and vanilla until stiff. Spread half of cream over ginger and marmalade mixture, sprinkle with nuts.
Put on top layer, repeat ginger, cream and nut layer.
oney, soy sauce, preserves, hoisin sauce, oil, garlic, ginger, onion and red
Combine butter, ginger preserves and mint. Set aside. In a microwave-safe bowl, combine cranberries and orange juice. Cook on HIGH for 2 mins. Drain cranberries and pat dry.
Preheat oven to 375\u00b0F. Combine Bisquick, sugar and cranberries. Stir in egg and sour cream until a soft dough forms. Shape into a round and transfer to a greased baking sheet. Cut an \"X\" in the center of dough and bake for 25-30 mins, or until golden brown and bottom sounds hollow when tapped. Let cool for 15 mins then slice and serve with ginger-mint butter.
rom heat. Stir in grated ginger, the 1/4 teaspoon salt
Mix Advocaat and preserves well together.
Fold into the cream.
Gently transfer into a serving dish.
Put in refrigerator for a few hours.
When set, decorate with a few ginger pieces. Serves 4 to 5.
n the pineapple and the ginger; simmer the mixture, uncovered, stirring
Combine first 5 ingredients in a large saucepan. Bring to a boil; cook until reduced to 1 cup (about 18 minutes).
Stir in preserves and 1/4 teaspoon salt; cook 1 minute. Strain wine mixture through a sieve over a bowl. Discard solids.
Sprinkle duck with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat.
Add duck; cook 5 minutes on each side or until desired degree of doneness. Cut duck diagonally across the grain into thin slices; serve with sauce.
In large saucepan, combine all ingredients except the ginger preserves.
Cook over moderate heat until the mixture thickens and the cranberries pop, 30 to 45 minutes.
In a chilled bowl, beat the cream until stiff.
Add honey, preserves and liqueur, mix gently, but well, after adding each ingredient.
Chill and serve as a topping for cake, ice cream or fresh fruit.
Peel, chop and crush peaches in layers.
Place into a glass or ceramic bowl with sugar and lemon juice. Let stand for about an hour.
Place into stainless steel or enamal pot and cook on high. After 15 minutes add the ginger. Cook a further 15 minutes or until a drop of the liquid does not run like syrup down a tilted plate.
Place into sterilized jars.
ine crumbs.
Add the ginger and process 30 seconds, re
f fruit filling (rose-hip preserves, cherry preserves, or other thick jam
he skillet. Add onion and ginger. Cook for 1 minute. Add
ears with sugar, crystallized ginger, lemon juice, fresh ginger, and lemon zest
n the refrigerator.
Some recipes call for the dough to
o use water sparingly. boil using a small flame until cooked
Peel the ginger using a sharp-edged teaspoon (or
Mix together the preserves, soy sauce, ginger and water. Reserve 1/4
n processor. Add figs.
Using on/off switch, process until
ig pulp, lime juice, cinnamon, ginger, and white pepper. Cook, stirring