Best Strawberries Dusted With Cardamom Sugar Recipes

STRAWBERRIES DUSTED WITH CARDAMOM SUGAR

Strawberries Dusted With Cardamom Sugar image

Make and share this Strawberries Dusted With Cardamom Sugar recipe from Food.com.

Provided by Sharon123

Categories Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup sugar
1/2 teaspoon ground cardamom
1/4 cup orange juice (or orange liqueur)
32 ounces strawberries, hulled, left whole (2 baskets)
fresh mint sprig (optional)

Steps:

Whisk the sugar and cardamom in small bowl to blend. (This can be made 3 days ahead. Store mixture in a covered container at room temperature.).
Pour orange juice into large bowl. Add strawberries and toss to coat. Spread cardamom sugar on large platter or baking sheet. Using slotted spoon and working in batches, transfer the strawberries to platter with cardamom sugar. Roll in sugar to coat well. Divide strawberries among 6 wineglasses. Pour any remaining orange juice from bowl over berries. (Can be made 2 hours ahead. Cover; chill.).

Nutrition Facts : Calories 121.3, Fat 0.5, Sodium 1.9, Carbohydrate 30.2, Fiber 3.3, Sugar 25.4, Protein 1.2

STRAWBERRY CARDAMOM JAM

Strawberry Cardamom Jam image

Keep cardamom pods and vanilla beans on hand so that you can make this jam throughout berry season. Simply simmered for 20 minutes, it works best made in small batches like this. Serve it warm over toast or vanilla ice cream, and keep any leftovers in the fridge. And if you have some on hand...Stir in a handful of raspberries with the strawberries.

Provided by Food Network Kitchen

Categories condiment

Time 35m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

1/2 vanilla bean, split lengthwise and seeds scraped
1 cup sugar
2 tablespoons orange juice
5 cardamom pods, cracked just enough so seeds stay inside
1 quart strawberries (about 1 1/4 pounds), halved if larger than a walnut, hulled

Steps:

Put the vanilla seeds and pod in a heavy, nonreactive skillet. Add the sugar, orange juice and cardamom pods and cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
Add the strawberries to the skillet and stir once to coat. Simmer, stirring occasionally, until the mixture is thick and jam-like, 20 to 25 minutes. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat and let cool before using. Discard the cardamom and vanilla pods before serving. (The jam will keep refrigerated for 2 weeks.)

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