Baked Apricot Cranberry Sauce

 

 In my never-ending search for new variations of Thanksgiving recipes, I was recently spiraling down the Tik Tok rabbit hole, when I found this little jewel of a recipe. It’s from a blogger who calls herself the Feel Good Foodie. It wasn’t the list of ingredients that I found so intriguing, but rather the cooking method. Now, I’ve made homemade cranberry sauce for years and years, but never BAKED them. What a concept, right?  So, clearly, I needed to give it a try, just to see how it would go. Well, guess what.. it was fabulous!! There was a sort of "roasted" quality that was really nice, and rather unexpected, if I'm being totally honest. Who knew? It was SUPER easy to make and the flavors were out of this world. Perfect for your holiday meal.
 Oh, btw, I should mention that the original video I saw didn’t include any kind of jam, but when I looked it up on her website, she included orange marmalade. I had some homemade apricot jam, so I went with it. Marmalade or without, you should give this a try. It’s always good to switch things up every so often, dontcha think?? Enjoy!


12 oz bag cranberries
1 cup sugar
1/4 cup water
1/4 tsp cinnamon
1/2 cup chopped pecans
1/4 cup apricot jam 

 

 

Preheat the oven to 350°F.
Combine the cranberries, sugar, water, and cinnamon in a small baking dish. 

Bake for one hour, stirring halfway through.
Remove the dish from the oven, stir in pecans and preserves. Allow to come to room temperature, then refrigerate.

 

Tips:

Clearly this is a great time saver because you can make this WAY in advance. No need to take up oven space on Turkey Day!
Feel free to double or triple this recipe if you have a crowd to feed. Boom. 

Not a fan of cinnamon with your cranberries? Just leave it out!
 If you’d like to try these flavors, but don’t want to bake them in the oven, you can certainly do this on the stove top. I bet you could even do it in the crock pot as well, but I haven’t tested that idea yet. I’ll let you know when I figure that out!

Cranberry Christmas Cake

 

 This week's recipe comes from my dear friend, Gina, who found it on a website called Barefeetinthekitchen.com. She said it was so good, it was already half gone as she was sending me the recipe! (btw, she also took the picture for me too! Thanx Gina!)
 I love how simple it is. Only a few basic ingredients that you probably already have on your pantry. And then the fresh cranberries (which are always stocked in my freezer, just like the author does.) Oh, and no need for baking soda or baking powder, just whip the eggs for the leavening. Cool, huh?
 So festive too. It screams Christmas, doesn’t it? Better add this one to the Christmas repertoire!

3 eggs
2 cups sugar
3/4 cup butter, softened
1 tsp vanilla
2 cups all-purpose flour
12 oz fresh cranberries


Preheat oven to 350ºF.
With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. The sugar and egg mixture should form a ribbon when you lift the beaters out of the bowl.
Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined.
Add the cranberries and stir to mix throughout.
Spread in a buttered 9×13 pan.
Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices.

Variations/Tips from the author:
Blueberries swap nicely for the cranberries. Adding nuts to the recipe works too.
The addition of orange zest, orange extract, or almond extract works nicely as well.
The cake can be made in a variety of different cake pans. It can also be made into cupcakes and mini loaves. Watch the baking time and adjust as needed. One of the most frequently asked questions is whether you can bake this in a bundt pan. I do not personally recommend that. Yes, many people have said that it works, and I’ve tested it in a bundt twice myself, however, it isn’t the same cake that way. (Once it fell apart on me and another time it worked fine.) If you do decide you must use a bundt pan, grease the pan HEAVILY with butter and then flour the pan generously.
The biggest downside to baking this cake in a bundt pan is that you will miss out on the best part, that lovely crust that forms on the top of the cake.

Cranberry Glazed Ham

   My Mom used to always say that it's good to make a ham because you can have it for any meal. A glazed ham at dinner, ham sandwiches for lunch, or ham and eggs for breakfast. My FAVORITE way to have him is glazed with something sweet and syrupy, so of course I've always loved trying different types of glazes, from orange marmalade, to ginger ale, to the favorite brown sugar. And I've been trying to find the right cranberry glaze recipe, simply because I just love 'em with everything. (I'm the guy who stocks up the freezer with MANY bags of fresh cranberries while they're still available in season, just so I can have them throughout the year). So I was thrilled when I saw this recipe on a blog called The Food Charlatan (who got it from Food Network Magazine).
 Not only is this recipe delicious and simple, but it's also special enough and worthy of being your next holiday meal. Yes of course everybody knows a turkey and some mistletoe help to make the season bright, but sometimes you might like to have a gorgeous Christmas Ham instead, and this one is just as festive as you want it to be! It's sweet and tangy and there's just the tiniest bit of spice. It's perfect for Christmas Dinner, or brunch, or your all-afternoon open-house party. Or just make it anytime you're in the mood for a fabulous ham dinner. Your family will love you for it!




2 cups fresh cranberries 
1/4 cup water 
1/4 cup honey 
2 tablespoons Dijon mustard 
1/4 cup apple cider vinegar 
1/2 cup brown sugar 
1/2 teaspoon cayenne pepper 
5-6 pound cooked ham,  (such as a spiral sliced ham) 


 Combine cranberries, water, and honey in a medium saucepan. Set over medium heat. Stir occasionally for about 4-5 minutes, until most of the cranberries have popped. Add Dijon mustard, vinegar, brown sugar, and cayenne pepper. Continue to cook for another 3-5 minutes until the sauce has thickened some and is syrupy. Remove from heat. If you have an immersion blender, use it to puree the sauce. (If you don't, transfer the mixture to a regular blender. Leave the top of the blender vented (to allow steam to escape) and cover with a towel. Blend it up until smooth.)
Preheat your oven to 325 degrees F.
Place the ham in a roasting pan with rack and use a sharp serrated knife to score the ham diagonally.
Use a brush to coat the ham all over with the cranberry sauce.
Place the pan in the oven and roast for about 20-25 minutes per pound. (You don't need to worry about the internal temperature too much since the ham is already cooked. You just want to make sure it's hot all the way through.) 20 minutes before you think it will be done, brush with sauce one more time. Serve the ham with the remaining glaze (Warm it up in the microwave or on the stove since it will be cool by now.)




Tips:
If you'd like to make this when fresh cranberries are not in season, just use a couple cans of cranberry sauce. It won't matter if you use whole berry or jellied cranberry sauce because you're going to puree it anyway!

Cranberry Grape Compote

 For me, it is just not Thanksgiving unless you have home made cranberry sauce. I mean, yes, I know many of you are a fan of the can, but for a day as special as Thanksgiving, it's time for something fresh and homemade. Many many years ago, I asked my Mom how she made her cranberry sauce, and now I'm happy that I get to make it for my family every year. But I still like finding other versions and variations! (frankly, I've never met a cranberry sauce I didn't like) And that brings us to THIS recipe from Martha Stewart.
 This is what I like to call "stupid easy." Like, I don't even think it could be any easier. You literally just throw everything into a sauce pot and let it simmer. That's it. Done. How awesome is that?? And as with everything Thanksgiving, we all know that doing as much as you can in advance is the best option. You could make this DAYS in advance, so it's really a no brainer.
 So lets talk about the most important thing.. how it TASTES! I would venture to say that if you are not usually a fan of cranberries, then maybe give this one a try. The grapes mellow out the tartness of the cranberries and it's a perfect blend! Kind of like if grape jam and cranberry sauce had a baby.
 If you've ever felt intimidated by the thought of making home made cranberry sauce, this is the recipe for you!! And if you love cranberries as much as I do, then you absolutely MUST give this one a try!


12oz bag of cranberries (fresh or frozen, no need to thaw)
3 cups seedless red grapes
1 cup sugar
1/8 tsp salt


In a large sauce pan, over medium high heat, bring cranberries, grapes, sugar, and 1/2 cup of water to a boil. Reduce heat, and simmer until most of the cranberries have popped and the grapes are falling apart, about 10-15 minutes. Remove heat. Add salt and stir to combine. Let cool to room temperature (compote will thicken as it cools.) Serve at room temperature.



Tips:
Because of the amount of natural pectin in the cranberries, the sauce will gel firm when you refrigerate it. I think it looks prettier as more of a loose sauce, so I gave it a quick stir just before serving.
Serve leftovers as a spread on bagels with cream cheese or heat it up and serve it warm over vanilla ice cream!

Roasted Butternut Squash with Cranberries, Feta, and Honey

 Every year, I try my best to find new and different Thanksgiving side dish recipes. I mean, for the most part, just about everyone has a turkey, or at least some sort of big something as the star of the meal (ham, prime rib), but it's the SIDE DISHES that you can vary from year to year to add some excitement to your menu! For this one, I wanted something fresh, easy, and yes, I wanted it to be a little lighter. Of course I know it's a huge feast and this is not a day for dieting, but it seems to me that having a few lighter dishes would be a very welcome break from all the super heavy casseroles. Am I right? Yes, of course I LOVE a good rich casserole, but this is a marathon, not a sprint, get it?
 So lets talk about this dish. I've seen it on several websites, but I first found it on a website called Out of the Woods Fitness. So, since that's where I saw it first, that's who gets the credit! It's EXACTLY as delicious as it sounds and it hits all the marks. The honey and squash are sweet, the cranberries are tart, the feta is salty, and the parsley adds a burst of green freshness. It's so perfectly balanced! I swear, when I made it, I could not stop eating it. Some websites also add toasted pine nuts over the top, just to add a little crunch, and I'd be all for that too. But you do you!
 So if you're looking for a new way to make butternut squash, or if you're looking for a new and lighter and dare I say it HEALTHIER side dish for your Thanksgiving, this is definitely the one!




1 large butternut squash, (about 3 lbs) peeled + cubed
a hearty drizzle of olive oil
salt, pepper, and garlic powder, to taste
2 cups fresh cranberries
2-3 tbs honey
1/4 cup finely crumbled feta
ground cinnamon, to taste
fresh parsley, to garnish, chopped



Pre-heat oven to 400ºF.
Lightly drizzle or spritz a baking sheet with olive oil.
Add cubed squash to the sheet along with another drizzle of olive oil.
Sprinkle with a light layer of salt, pepper, and garlic powder, to taste.
Roast for 25 minutes on the center rack.
At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit.
Remove from oven and add a sprinkle of cinnamon (approx 1/8-1/4 tsp or to taste) along with feta and honey.
Garnish with a sprinkle of fresh chopped parsley.



Tips:
To make this in advance, follow the recipe as far as roasting the squash and cranberries, then place them in a sealed container in the fridge until your dinner. Then just reheat (in oven or microwave) and then pick up where you left off and finish the recipe as directed. In other words, don't add the feta, honey, and parsley until you're ready to serve!
In the original, it was noted that the honey is drizzled after the roasting (instead of before) in order to retain some of its health benefits. I don't know if there's any truth to it, but it makes sense to me!

Wild Rice and Pistachio Stuffing with Craisins

 This recipe was originally created to partner with Albin's Apricot Chicken, but it really goes perfectly with anything. Pork chops? Yes please. Roast Beef? Absolutely. Regular baked chicken breast? Definitely! It's has a rich flavor with just a hint of sweetness from the dried cranberries, and the pistachios give it a little crunch to round everything out. Make it over the weekend and then serve it during the week for quick weeknight supper!


4 tbs butter
1 onion, chopped
1 clove garlic, minced
3 1/2 cups chicken broth
1 cup wild rice
1 cup long grain brown rice
1 cup dried cranberries
1/4 cup fresh parsley, chopped
1 tbs fresh thyme leaves
3/4 cup shelled pistachios
1/2 cup scallions, chopped
Salt and pepper


Melt the butter in a large heavy pot over medium heat. Add onions and garlic. Saute until tender, about 4 minutes. Add chicken broth. Bring to a boil. Add wild rice. Reduce heat to medium-low. Cover and simmer for 30 minutes. Stir in brown rice. Cover and simmer until rice is tender and most liquid is absorbed. Stir in cranberries, parsley, thyme, and green onions. Season to taste with salt and pepper.



Tips:
Not a fan of pistachios? Use any other kind of nut. How about pine nuts?
Not a fan of dried cranberries? Use any other dried fruit you like! Regular or golden raisins or even chopped dried apricots if you're making it with Albin's Chicken. Anything will work!

Glazed Cranberry Bundt Cake

 If you're looking for an easy dessert that screams HOLIDAYS, this is it! I found this recipe on the back of a bag of fresh cranberries and immediately set it aside. I cut it out, and stuck it to my fridge with a magnet for a year until I was ready to try it. Well, I finally tried it! OMG, it's seriously delicious. The cake is dense but light, and it's so moist, I'd say this is one for the books. Add a few fresh cranberries and an orange glaze and you have the makings of a showstopper!
 TBH, the cake was supposed to bake in a 9x13 pan, and the recipe said nothing of a glaze. But I like how a Bundt looks, and I love a rich and creamy glaze drizzled over the top, so I went with it!
 At first I couldn't decide if this was more of a Thanksgiving thing or a Christmas thing, but basically decided that it's great for both! Yes, it's red and white and looks very Christmasy, but Thanksgiving is the official holiday season kickoff, right? So, it works there too!
 Regardless of when you decide to make it, or in what pan you decide to bake it, one thing is absolutely certain.. Everyone will love it! Definitely add this one to your holiday repertoire!


3 large eggs
2 cups granulated sugar
3/4 cup butter (1 1/2 sticks)
1 tsp pure vanilla extract
2 cups all purpose flour
1 (12oz) bag fresh cranberries

Heat oven to 350ºF.
Beat the eggs and sugar until slightly thickened and the mixture has almost doubled in size, about 5-7 minutes. Add softened butter and vanilla extract and mix for 2 more minutes. Stir in the flour until just combined. Add the rinsed cranberries and stir until mixed throughout. Spread into greased and floured Bundt pan. Bake 50-60 minutes or until lightly browned and an inserted toothpick comes out clean. Let cool almost completely in the pan before turning out onto a plate.

For the glaze:
1 1/4 cups powdered sugar
1/4 cup heavy cream (plus more, if needed)
1/4 tsp orange extract

Using a wire whisk, combine all glaze ingredients until smooth. Add more heavy cream if needed to make just the right drizzling consistency. I like to use a big spoon to scoop big blobs of the glaze across the top and then just let it ooze down the sides.
Yup. blobs and ooze. definitely culinary terms.



Tips:
 -To keep your cranberries from sinking to the bottom of the cake, take a 1/4 cup of the flour for the recipe, and toss the cranberries with it until they're coated. Then stir them into the batter as directed. The flour coating will help them stay suspended in the cake!
-I think the next time I make this, maybe I'll add a little almond extract. Just sayin!
-If you'd like to bake it in a 9x13 pan, you only need to bake it for 40-50 minutes. And instead of the glaze, you could use any other favorite icing (cream cheese icing maybe?) or just simply dust with powdered sugar.
-Oh, another thing that's worth noting.. Yes, you read the ingredients correctly. This recipe has no leavening agent in it. No baking soda, no baking powder, no vinegar or lemon juice, no ingredient that will make the cake rise (which is why it comes out so dense and fabulous). It's that first step of whipping the eggs and sugar the gives rise to the cake. Make sure you don't skip it!!

Cranberry Tart

 This is an easy Fall dessert that has holiday written all over it. Thanksgiving wouldn't be the same without cranberries, but how about a cranberry DESSERT in addition to the Cranberry Sauce that you have with dinner? Frankly, I've never met a cranberry I didn't like, so as far as I'm concerned, you can never have too many cranberry dishes. This is sweet and tart, and would be perfect with a dollop of freshly whipped cream. You could even garnish it with a few white chocolate curls! It's also light and refreshing and it's just the thing to finish off a big dinner. This is the tweaked version of a Martha Stewart recipe that I made for my family last year and then tucked it away, figuring I'd share it this year. I almost forgot all about it! Whew! That was a close one.


1 Pillsbury ready made pie crust Or your own homemade
1/2 cup cold water
2 envelopes unflavored gelatin
6 cups fresh cranberries
1 3/4 to 2 cups sugar, to taste
1 cup red currant jelly
2 tablespoons Cognac


Preheat oven to 375 degrees.

Crust:
On a lightly floured work surface, roll pie crust into a 13-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 10-inch round fluted tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart ring. Pierce bottom of tart shell all over with a fork. Cover with plastic wrap; freeze until firm, about 15 minutes. Uncover and line tart shell with parchment and fill with pie weights or dried beans. Bake until edges are set and golden, about 20 minutes. Remove weights and parchment and continue baking until bottom of crust is dry and golden, 15 to 20 minutes. Remove from oven and let cool completely on a wire rack.

Filling:
Place cold water in a small bowl. Sprinkle gelatin over water; let stand until softened, about 5 minutes. Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over low heat 12 to 15 minutes. Do not overcook or the mixture will become too watery; cranberries should be soft but not bursting. Remove from heat and let cool slightly. Stir in gelatin and let cool completely. Pour cranberry filling into tart shell and chill for at least 1 hour before serving.

Tips:
I used the Pillsbury pie crust, just because it's easier, it's a time saver, and I think it's a good product. I usually don't mention brand names unless it's warranted. In this case, I've tried other brands and they're just not as good. If you'd like to make your own homemade pie crust or Pate Brisee, go for it!
Instead of using Cognac, try using Grand Marnier for a little hit of orange flavor or Chambord which is a raspberry liqueur. YUM!

White Chocolate and Craisin Sweet Potato Squares

 Looking for a quick and easy dessert? How about a rich and chewy square that isn't too sweet and has just a touch of spice? If this sounds like a good idea, then this is the perfect dessert for you. To be honest, I was originally looking for something along the lines of a brownie, well, more of a blondie, but I think this has more of a sweet potato pie vibe. And that's exactly what makes it perfect for your next holiday get together! Give them a try and your guests will love them. I'm sure you will too!

3/4 c mashed sweet potato
1/2 c vegetable oil
2/3 c granulated sugar
1/2 c brown sugar
1/4 c milk
2 tsps pure vanilla extract
1 1/4 c all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
2 tsps pumpkin pie spice
1/2 c white chocolate chips
1/2 c craisins

Heat oven to 350F.
 In a large bowl, mix together the mashed sweet potato, oil, both sugars, the milk and the vanilla extract. Sift in the flour along with the baking powder and the pumpkin pie spice. Mix the batter just until the dry ingredients are moist, then fold in the chips and craisins. Pour the batter into a well-greased or buttered 8x8 baking pan. Bake for 30 minutes. Cool completely or chill before removing from pan and cutting into squares.

Tips:
To make this is a 9x13 pan, just double it and bake it for a little longer. It's not exactly the same, but the math is close enough that it will work.
To insure that the squares won't stick to the pan, spray your pan with cooking spray, line it with parchment paper, then spray it again. Then after it's baked and chilled, lift the entire batch out of the pan at once, and use a big knife to make perfectly clean cuts. SO much easier and it saves your pan from being scratched!

Cranberry Jalapeno Cheese Spread

 Having a party? Here's the perfect appy for you! It's sort of like the same sweet and spicy vibe as Jezebel, but just slightly different and equally as delicious! It's also one of those new and different fun things that makes people say "really??" when you tell them what's in it. It's a snap to make, and it's a total do-ahead, so you'll have plenty of time for all of your last minute running. Better make a double batch because it'll disappear in no time flat!


1 8oz pkg cream cheese
1 can whole berry cranberry sauce
1/4 cup sugar
1 small jalapeno pepper, seeded, finely chopped
1/4 tsp ground cumin
2 tbs freshly squeezed lime juice
a few shakes crushed red pepper flakes
salt and pepper to taste

Place the cream cheese in the center of a large serving plate. (you can use a spatula to spread it out a bit, if you like). Generously sprinkle freshly cracked black pepper over the cheese.
In a mixing bowl, stir together all remaining ingredients. Pour cranberry mixture over cream cheese. Serve as a spread with crackers. That's all there is to it! Simple, huh?

Tips:
It's best to make the cranberry mixture ahead of time so that the flavors can mingle. I like to make it the day before, (if possible) or at least a few hours. Store in the fridge until you're ready to serve.
Adjust the amounts to suit your own tastes! If you like a lot of any one ingredient, go for it! And if you're all about the heat, try adding another kind of hot pepper such as Serrano in addition to the Jalapeno peppers.
I think its best served with a slightly salty cracker, such as original Wheat Thins or Triscuits.
This recipe can easily be doubled if you're feeding a crowd!

Cranberry Jam

Have you ever made home made jam? Many people think it's difficult to do, but it's really simple. Of course, it becomes an all day project if you decide to make a metric ton of it, but to make a little batch of jam, just for your family to enjoy, is really a snap! Some jams are more involved than others, and some fruits might need a little extra pectin, but the bottom line is that you're just stewing some fruit with some sugar and flavorings, and boom, you have jam! Easy, huh?
 I like cranberries because there's so much natural pectin in them, you don't need to add any and it thickens up beautifully! Now, to be clear, this is Cranberry JAM...not the Cranberry Sauce that you have with your turkey or chicken dinner. Not that you couldn't serve one in place of the other, but in my humble opinion, the cranberry sauce should be just cranberries, sugar, and water, where the jam is open to adding other flavors, such as cinnamon, or nutmeg, or orange zest, apples, or other fruit juices.
 I like to serve this on a croissant with a little schmear of cream cheese or butter. It's also fabulous on a toasted slice of pound cake! MMM.. doesn't that sound delish? Try it!

2 (12oz) bags of fresh cranberries, rinsed and picked over
3 cups sugar
2 cups of cranberry juice
1 cup water

Combine all of the ingredients in a large, heavy pot. Bring to a boil, stirring occasionally.
Reduce heat and simmer, stirring occasionally, until slightly thickened, about 30 minutes (jam will continue to thicken as it cools). Pulse jam in food processor or blender. If you have an immersion blender, even better! Jam should be pureed, but still a a little chunky. Be careful not to over process. Just a couple quick pulses will do it! If you don't have a blender, just mash the berries up as best as you can using a large fork or even a potato masher. Store in the fridge.

Tips:
Instead of using water, you can use apple juice or orange juice. I had a little bit of apple cider left, so I used it up, and then added water to make a cup. Any combination will work, as long as you have a total of 3 cups of liquid.
 Add other flavorings, if you like, such as orange zest, cinnamon, nutmeg or ginger!
 If you're planning to enjoy the jam right away, there's no need for sterilized jars. You can simply store it in the fridge in a clean airtight container.
 If you're making large batches of jam, you can do the whole canning thing with mason jars. (Directions for canning and processing are included in the box of Ball mason jars.) One of these days, perhaps, I'll do a how-to video on canning and preserving!

Chrissy's Baked Ginger Cranberries

As I was browsing through the produce department at the supermarket, I saw my friend Laura who works there. We see each other all the time and she always asks me what deliciousness I'll be cooking up that day. We got to talking about cranberry sauce, and I told her I always make them the way my Mom always did. Simple basic Cranberry Sauce, with nothing else to complicate it. Call me a purist, what can I say. Anyway, she mentioned this recipe that she got from her cousin, Chrissy. Actually, to be honest, she said Chrissy got it from a friend, but like I always say, since Chrissy is the one who brought it to us, she's the one who gets the credit for it. It sounded so fabulous I absolutely HAD to try it.
 Can I just tell you, this recipe simply couldn't be any easier. You just throw everything in a dish and bake it! Easy, right? You don't even have to be exact with the measurements. Serve with your next holiday meal! Better yet, why wait until then? It's perfect with any mid-week chicken dinner as well.
Thanx Laura! And Thanx to Chrissy too!

1 12oz bag whole fresh cranberries (about 3 cups)
1 1/2 cups sugar
4 tbs crystallized ginger, chopped

Simply place all ingredients in a small casserole dish and bake at 350F for a half hour. Serve warm, cold, or at room temperature.

Tips:
Be sure to give it a good stir about halfway through baking time, otherwise the sugar might clump on the bottom. Even if that happens, though, it'll still be fine. Just stir it all together while it's still warm. the sugar will melt and become all syrupy and sticky and mmmmmm.
The original recipe called for just 2 cups of cranberries. Laura and I decided to just use the whole bag and adjust the amounts of the other ingredients accordingly. Seems silly not to just throw the whole bag in, right?
Make sure you really super mince the ginger. Personally, I just like the added layer of flavor that the ginger brings to the whole dish and I'd rather not bite into a big honkin' piece of ginger. And btw, if you like a lot of ginger, add more! And if you have a big group to feed, double everything!
I bet this would be fabulous if you add a little Grand Marnier or a little orange zest. Yum!