STICKY CRANBERRY GINGERBREAD
Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side.
Provided by Melissa Clark
Categories cakes, cookies and bars, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
- In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
- In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
- In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
- Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 4 grams, Carbohydrate 69 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 198 milligrams, Sugar 51 grams, TransFat 0 grams
CRANBERRY GINGERBREAD SCONES
Cranberry studded scones are perfect for a holiday brunch. The baking aroma is so welcoming, I bake these gingerbread scones as guests arrive. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, whisk together first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together cream and molasses; stir into crumb mixture just until moistened. Stir in cranberries., Turn onto a lightly floured surface; knead gently 5 times. Pat dough into an 8-in. circle; cut into 8 wedges. Place on an ungreased baking sheet., Mix sugar and cinnamon; sprinkle over scones. Top with pecans. Bake until light brown, 12-14 minutes. Serve warm.
Nutrition Facts : Calories 326 calories, Fat 16g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 314mg sodium, Carbohydrate 43g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
CRANBERRY GINGERBREAD MUFFINS
This wonderful treat can be served as a breakfast or brunch bread. The spices and cranberries really put people in the holiday spirit! -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, water, yogurt, molasses and oil. Stir into dry ingredients just until moistened. Fold in cranberries. , Coat muffin cups with cooking spray or use paper liners; fill 3/4 full with batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 201 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 252mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
GINGERBREAD JARS WITH CRANBERRY CURD
Provided by Nancy Fuller
Categories dessert
Time 3h20m
Yield 26 (4 ounce) jars
Number Of Ingredients 18
Steps:
- Make the gingerbread: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch cake pan with a little softened butter and line with parchment paper, letting any excess hang over the edges of the pan.
- Place the orange juice and raisins in a measuring cup and set aside to soak. In a mixing bowl add the melted butter, molasses and sour cream, whisking until well combined. Add 1 2/3 cups of flour, the ginger, baking soday, cinnamon, cloves and salt and whisk together until combined. Drain the raisins, then add them to the batter along with the remaining 1 cup of flour and the crystallized ginger. Combine with a silicone spatula, then pour into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 45 minutes. Remove the cake from the oven and set aside to cool completely before cutting the cake into 1-inch cubes.
- While the cake bakes, make the cranberry curd: Into a saucepan set over medium heat, add the sugar, cranberry juice and salt and whisk until smooth. Once the sugar is dissolved, whisk in the egg yolks, then add the butter. Reduce the heat to low and cook, stirring constantly, until the cranberry curd thickens and reaches 170 degrees F on an instant-read thermometer. Remove from the heat and transfer the curd to a bowl to cool.
- To assemble: Place a few pieces of the gingerbread cubes in a small jar, add 2 tablespoons of the cranberry curd on top of the gingerbread and top with whipped cream.
CRANBERRY GINGERBREAD
This recipe came with a loaf pan from Williams-Sonoma. The flavors are complex, and this is and a perfect dessert to bring to holiday get-togethers. You can add a glaze, but I prefer dusting the finished bread with sifted powdered sugar.
Provided by Wendybird 2
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 16
Steps:
- Whisk together butter, eggs, brown sugar, granulated sugar, molasses, milk, fresh ginger, vanilla, cranberries and crystallized ginger in a large bowl. Set aside.
- In another bowl, sift together the flour, ground ginger, cinnamon, salt, baking powder and baking soda. Fold the flour mixture into the butter mixture, stirring until just blended.
- Spoon the batter into a greased and floured loaf pan.
- Bake 60 to 75 minutes at 325 degrees, until a toothpick inserted into the center of the loaf comes out clean.
- Transfer to wire rack; let cool ~15 minutes.
Nutrition Facts : Calories 317.9, Fat 12.9, SaturatedFat 7.8, Cholesterol 66.7, Sodium 367.8, Carbohydrate 47.5, Fiber 1.2, Sugar 25.4, Protein 3.9
PUMPKIN-CRANBERRY-ORANGE GINGERBREAD LOAF
Packed with all the flavors of Thanksgiving and Christmas, this will be a great addition to your holiday fare. Pumpkin, pecans, orange, cranberry, and of course ginger, all blend together for a tasty treat for the holidays, but so yummy you'll want it anytime of the year. Also great as muffins.
Provided by Naomi Boyko
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and lightly dust the bottom with flour.
- Zest the entire orange, avoiding the white (pith). Peel and section the orange and remove all seeds. Chop orange pulp in the bowl of a food processor or blender until fine. Reserve with the zest.
- Cream sugar and butter together in a large bowl with an electric mixer until very well combined. Beat in eggs, one at a time, until thoroughly incorporated. Stir in pumpkin, reserved chopped orange and zest, orange juice, and grated ginger.
- Whisk flour, ginger, baking soda, cinnamon, baking powder, and salt together in a separate bowl. Stir into the wet batter until almost all is moistened, but do not overwork. Fold in dried cranberries and pecans. Turn into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan, on a wire rack, for 15 minutes. Remove from the pan and let cool completely on the wire rack before wrapping.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 55.7 g, Cholesterol 51.3 mg, Fat 13.6 g, Fiber 3.2 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 315.1 mg, Sugar 36.2 g
GINGERBREAD CREPES WITH CRANBERRY COMPOTE RECIPE BY TASTY
Here's what you need: frozen cranberries, sugar, orange juice, orange, heavy cream, powdered sugar, orange, freshly grated ginger, kosher salt, large eggs, unsalted butter, all purpose flour, milk, granulated sugar, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, kosher salt, molasses, vanilla extract, unsalted butter, freshly grated nutmeg
Provided by Starbucks Frappuccino
Categories Desserts
Yield 8 crepes
Number Of Ingredients 24
Steps:
- Make the cranberry sauce: In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest, and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 20-25 minutes, or until the cranberries have broken down and the sauce has thickened significantly. Remove the pot from the heat and let cool until ready to use.
- While the cranberry sauce is simmering, make the orange ginger whipped cream: Add the heavy cream, powdered sugar, orange zest, ginger, and salt to a medium bowl. Use an electric hand mixer on high speed to whip until soft peaks form, 2-3 minutes. Chill in the refrigerator until ready to use.
- Make the gingerbread crepes: Add the eggs, melted butter, flour, milk, sugar, ginger, cinnamon, nutmeg, allspice, cloves, salt, molasses, and vanilla to a blender and blend until completely smooth, about 1 minute.
- Heat a 10-inch nonstick skillet over medium-low heat. Grease the skillet with butter. Pour ⅓ cup of the batter into the skillet, tilting to coat the surface of the pan evenly. Cook for 1-2 minutes, until the batter looks dry on top and the bottom side is golden brown. Flip and cook until golden brown on the other side, another 1-2 minutes. Transfer the crepe on a baking sheet or plate and cover with a kitchen towel to keep warm while you repeat with the remaining batter.
- To assemble, spread a few tablespoons of cranberry sauce evenly over the crepe and gently roll up. Repeat with the remaining crepes and cranberry sauce. Top with the orange ginger whipped cream and garnish with freshly grated nutmeg, if desired.
- Serve the crepes with Mocha Frappuccinos.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 55 grams, Fat 11 grams, Fiber 3 grams, Protein 6 grams, Sugar 33 grams
CRANBERRY GINGERBREAD WITH BROWN SUGAR WHIPPED CREAM
Categories Cake Mixer Dairy Ginger Dessert Bake Christmas Cranberry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 22
Steps:
- For gingerbread:
- Preheat ovven to 350°F. Grease 13x9x2-inch galss baking dish; dust with flour. Sift first eight ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until fluffy. Beat in eggs 1 at a time. Beat in molasses. Mix in dry ingredients alternately with buttermilk, beginning and wndying with dry ingredients. Fold in cranberries and crystallized ginger.
- Spread batter in prepare pan. Bake until springy to touch, about 50 minutes. Cool cake in pan on rack. Serve warm or at room temperature with brown sugar cream and a sprinkling of cinnamon.
- For brown sugar ceam:
- Combine all ingredients in large bowl. Beat until peaks form. (Can be prepared 4 hours ahead. Cover and refrigerate.)
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CRANBERRY GINGERBREAD CAKE RECIPE | POPSUGAR FOOD
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4.5/5 (8)Category Cake, DessertsAuthor Nicole PerryTotal Time 50 mins
- Add the cranberries, granulated sugar, and 1 tablespoon water to a small saucepan and cook over medium heat, stirring occasionally, for about 10 minutes, or until about half of the cranberries have broken down, and the liquid has become syrupy.
- Meanwhile, add the butter, brown sugar, milk, molasses, golden syrup, and fresh ginger to a separate small saucepan and cook, stirring occasionally, over medium heat until the butter is melted and the sugar has dissolved.
- Whisk together the flour, ground ginger, cinnamon, baking powder, salt, baking soda, and pepper in a large mixing bowl. Add the butter mixture to the dry ingredients, and mix until no streaks remain. Add the eggs, and beat until throughouly incorporated.
STICKY CRANBERRY GINGERBREAD - COOKING THE KITCHEN
From cookingthekitchen.com
5/5 (1)Servings 8-10Cuisine AmericanCategory Dessert
- Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment. (Notes from Cooking the Kitchen: It might help to extend the parchment to create wings over the side of the pan, to later help lift the cake out of the pan after it has cooled. Do not attempt to remove the cake from the pan, until it has cooled sufficiently.)
- In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrup and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
- In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
- In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
CRANBERRY GINGERBREAD RECIPE - KAY CHUN | FOOD & WINE
From foodandwine.com
Servings 8Total Time 1 hr 20 minsCategory Bread + Dough
- Preheat the oven to 350°. Grease an 8-by-4-inch loaf pan. In a large bowl, whisk the 1/2 cup of canola oil with the molasses, brown sugar, eggs, ginger and cranberries. In a medium bowl, sift the flour with the baking powder, baking soda, cinnamon, cloves and salt. Whisk the flour mixture into the molasses mixture until well blended.
- Scrape the batter into the prepared pan and bake for about 50 minutes, until a cake tester inserted in the center comes out clean with a few moist crumbs attached. Transfer to a rack and let cool for 10 minutes, then unmold the gingerbread and let cool to room temperature before slicing and serving.
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