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Princess G's Rhubarb Chutney
Pantry European

Princess G's Rhubarb Chutney

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook until softened, 5 to 6 minutes. Season with salt.
  2. 2 Stir in rhubarb, cranberries, sugar, vinegar, ginger, and cinnamon stick; cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.

By Princess G

Ginger Garlic Paste
Pantry Asian

Ginger Garlic Paste

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine garlic and ginger in the bowl of a food processor; pulse until blended, adding small amounts of olive oil to facilitate blending until a smooth paste is formed. Transfer to an airtight container; refrigerate or freeze.

By DC Girly Girl

Homemade Pickled Ginger (Gari)
Pantry Japanese

Homemade Pickled Ginger (Gari)

4.7

Prep
40 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut ginger into chunks.
  3. 3 Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
  4. 4 Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.
  5. 5 Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
  6. 6 Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
  7. 7 Cut pieces of ginger into paper-thin slices for serving.

By Phoena

Elderberry Syrup
Pantry American

Elderberry Syrup

4.6

Prep
10 min
Cook
35 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water, elderberries, ginger, cinnamon stick, and cloves in a saucepan over medium heat; bring to a boil. Reduce the heat to low and simmer for 30 minutes.
  3. 3 Mash berries with a potato mixture to release juices.
  4. 4 Strain the mixture through a fine sieve, retaining juice and discarding pulp, cinnamon stick, and cloves. Let cool for 30 minutes.
  5. 5 Stir in honey until thoroughly combined.

By danny k

Rhubarb Ginger Jam
Pantry American

Rhubarb Ginger Jam

4.6

Prep
20 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
  2. 2 Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within ¼-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

By Can_It_Rachael

Japanese-Style Ginger Salad Dressing
Pantry Japanese

Japanese-Style Ginger Salad Dressing

4.2

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Whisk soy sauce, lemon juice, garlic, ginger, honey, mustard, and pepper together in a small bowl until thoroughly combined. Add oil in a steady stream, whisking constantly until incorporated into the dressing. Pour into a glass jar and chill until serving.

By Paula

Instant Pot Bone Broth with Turmeric and Ginger
Pantry American

Instant Pot Bone Broth with Turmeric and Ginger

4.6

Prep
10 min
Cook
130 min
Total
150 min

Instructions

  1. 1 Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot). Add enough water to cover the bones and vegetables in the pot. Close and lock the lid. Select the Manual function and set the timer for 120 minutes. Allow 10 to 15 minutes for the pressure to build.
  2. 2 Release the pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Let cool slightly, then strain using a fine strainer to remove all the bits of bones and vegetables.

By Fioa

Honey Garlic Sauce
Pantry American

Honey Garlic Sauce

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine chicken broth, brown sugar, honey, soy sauce, garlic, and ginger in a saucepan over medium heat; bring to a gentle boil. Reduce heat and simmer, stirring often, until flavors combine, about 5 minutes.
  3. 3 Whisk together water and cornstarch in a small bowl. Pour into the saucepan; stir. Simmer until sauce thickens, about 5 minutes.

By Rachel

Japanese Style Teriyaki Sauce
Pantry Japanese

Japanese Style Teriyaki Sauce

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 In a saucepan, combine soy sauce, mirin, orange juice, pineapple, Granny Smith apple, garlic, ginger, and half of the sugar; bring to a boil. Reduce heat, and simmer 20 minutes. Adjust sweetness to taste with remaining sugar.
  2. 2 Strain through a fine mesh sieve; cool.

By MMILL

Mango-Pineapple Chutney
Pantry Indian

Mango-Pineapple Chutney

4.7

Prep
35 min
Cook
70 min
Total
225 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add red pepper flakes; cook until they begin to sizzle. Stir in onion. Reduce heat to low, cover, and cook, stirring occasionally, until onion has softened, about 20 minutes.
  2. 2 Increase heat to medium. Add bell pepper and ginger; cook and stir, uncovered, until ginger is fragrant, 2 to 3 minutes. Stir in mangoes, pineapple, brown sugar, vinegar, and curry powder; bring to a simmer and cook for 30 minutes, stirring occasionally.
  3. 3 Cool chutney completely. Store in airtight containers in the refrigerator.

By MATHTUTORRITA

Sweet Chili Thai Sauce
Pantry Asian

Sweet Chili Thai Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour water and vinegar into a saucepan; bring to a boil over high heat. Stir in sugar, ginger, chile pepper, ketchup, and garlic; simmer for 5 minutes.
  3. 3 Place cornstarch in a small bowl; mix in water until smooth. Whisk cornstarch mixture into chili sauce.
  4. 4 Remove the saucepan from the stove; let cool. Transfer to a bowl, cover, and refrigerate until needed.

By Tania Hobson

Spicy Thai Peanut Sauce
Pantry Asian

Spicy Thai Peanut Sauce

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
  2. 2 Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.

By Genevieve

Spicy Tomato Chutney
Pantry Indian

Spicy Tomato Chutney

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Fill a large saucepan with water; bring to a boil. Place tomatoes in the boiling water until skins begin to crack and peel, 3 to 5 minutes. Remove from water, cool, then peel.
  2. 2 Add peeled tomatoes, ginger, and garlic to the bowl of a food processor or blender; pulse until puréed.
  3. 3 Transfer tomato purée to a large saucepan; add onions, sugar, vinegar, and raisins. Season mixture with curry paste, mixed spice, chili powder, and paprika; simmer over medium heat until thickened, about 30 minutes. Refrigerate until ready to use.

By curling

Peach-Mango-Habanero Wing Sauce
Pantry American

Peach-Mango-Habanero Wing Sauce

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Blend mango, peach, and habanero peppers in a food processor or blender until smooth.
  2. 2 Melt butter in a saucepan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add mango mixture, brown sugar, Worcestershire sauce, ginger, salt, and pepper; reduce heat to low and simmer until sauce is smooth and slightly thickened, about 8 minutes.

By Zack Frostic

Vegetarian Kimchi
Pantry Korean

Vegetarian Kimchi

4.0

Prep
25 min
Cook
Total
4465 min

Instructions

  1. 1 Rinse cabbage well. Put cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
  2. 2 Mix more salt into cabbage and set aside for another hour.
  3. 3 Wash and drain cabbage. Combine onion, garlic, and ginger in a blender with water. Blend on high speed until smooth.
  4. 4 Stir together rinsed drained cabbage, garlic-ginger mixture, minced green onions, persimmon, cucumber, radish, and cayenne pepper, and mix well.
  5. 5 Transfer mixture into airtight containers and refrigerate for 3 days before serving.

By henry

Cranberry, Apple, and Fresh Ginger Chutney
Pantry American

Cranberry, Apple, and Fresh Ginger Chutney

4.9

Prep
20 min
Cook
15 min
Total
530 min

Instructions

  1. 1 Bring cranberries, raisins, water, both sugars, cinnamon, ginger, and cloves to a boil in a saucepan. Reduce the heat to low and simmer until berries start to pop, about 5 minutes. Add onion, apple, and celery; continue to cook, stirring occasionally, until mixture begins to thicken, 5 to 10 more minutes.
  2. 2 Transfer to a bowl and let cool slightly, about 15 minutes. Cover and refrigerate until flavors fully develop, 8 hours to overnight.

By foodelicious

Sun's Korean Marinating Sauce
Pantry Korean

Sun's Korean Marinating Sauce

4.7

Prep
15 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
  2. 2 In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned.
  3. 3 In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator.
  4. 4 Preheat the oven broiler.
  5. 5 Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.

By JFRESNO

Apple Chutney
Pantry Indian

Apple Chutney

4.7

Prep
10 min
Cook
50 min
Total
180 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place apples, raisins, onion, ginger, water, white sugar, brown sugar, cinnamon, cardamom, pepper, and nutmeg into a large saucepan; bring to a boil over medium-high heat, stirring often.
  3. 3 Reduce heat to low, cover, and simmer, stirring frequently, until apples are tender, about 30 minutes.
  4. 4 Stir and continue simmering, uncovered, until slightly thickened, about 15 minutes more. Remove from heat; discard onion and ginger for smoother consistency. Stir in white wine vinegar.
  5. 5 Let chutney cool at least 2 hours at room temperature then transfer into a sterilized jar or container. Seal by canning in boiling water bath, and store in the refrigerator for up to 2 weeks until ready to serve.

By CATSEO

Famous Japanese Restaurant-Style Salad Dressing
Pantry Japanese

Famous Japanese Restaurant-Style Salad Dressing

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender.
  3. 3 Blend until all ingredients are well-pureed, about 30 seconds.
  4. 4 Serve and enjoy!

By MARBALET

Caribbean BBQ Sauce II
Pantry Caribbean

Caribbean BBQ Sauce II

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender.
  3. 3 Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.

By BAJATHECAT

Kokub's Mango Chutney from Pakistan
Pantry Indian

Kokub's Mango Chutney from Pakistan

4.8

Prep
25 min
Cook
35 min
Total
540 min

Instructions

  1. 1 Place mangoes in a large pot. Crush garlic and ginger using a mortar and pestle until a smooth paste forms; stir into mangoes. Stir in sugar; season with salt, cumin seeds, pepper flakes, cloves, cardamom seeds and pods, and cinnamon stick. Stir to blend, cover pot, and let sit at room temperature 8 hours to overnight.
  2. 2 The next day, cook chutney over medium heat, stirring occasionally, until it begins to thicken, about 30 minutes. Stir in vinegar and peppercorns; cook 1 minute more. Cool before using.

By Adrienne Belaire

Guava Barbeque Sauce
Pantry American

Guava Barbeque Sauce

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place the water, guava paste, vinegar, rum, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup, Worcestershire sauce, garlic, and scotch bonnet pepper into a saucepan. Bring to a simmer over medium-high heat, whisking until evenly blended. Season to taste with salt and pepper.
  3. 3 Reduce heat to medium-low and simmer until the sauce has slightly thickened and is richly flavored, 10 to 15 minutes. The sauce should be pourable. If it has become too thick, thin it with some water. Serve hot or cold.

By Amber

Pink Sauce for Pasta (Shrimp)
Pantry American

Pink Sauce for Pasta (Shrimp)

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup; pour into a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.
  2. 2 Heat oil in a large frying pan over medium-high heat. Add mustard seeds. As soon as they begin to pop, add garlic. Stir once and add shrimp. Cook and stir until shrimp turn opaque; sprinkle with salt and pepper to taste.
  3. 3 Stir in pink sauce and heat gently without boiling; serve over hot cooked pasta or rice.

By MARBALET