Gingerbread Jars With Cranberry Curd Recipes

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CRANBERRY CURD



Cranberry Curd image

Delicious over scones, oatmeal, or yogurt, this cranberry curd is a seasonal spin on traditional lemon curd. If you prefer a smoother texture, press the cranberry mixture through a fine mesh sieve after blending in the food processor. This makes enough to fill a pint jar.

Provided by France C

Categories     Desserts     Fillings     Fruit Fillings

Time 30m

Yield 16

Number Of Ingredients 5

1 (12 ounce) bag fresh cranberries
¾ cup water
½ cup white sugar
3 large egg yolks egg yolks
2 tablespoons butter

Steps:

  • Place cranberries in a medium saucepan. Add water and sugar and bring to a boil over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
  • Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to the saucepan over low heat.
  • Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking until thickened and the curd coats the back of a metal spoon, about 5 minutes. Add butter, 1 tablespoon at a time, whisking until melted and fully incorporated.
  • Pour into a sterile jar and allow to cool. Curd keeps in the refrigerator for up to 1 week.

Nutrition Facts : Calories 56.4 calories, Carbohydrate 8.9 g, Cholesterol 42.2 mg, Fat 2.3 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 12.5 mg, Sugar 7.1 g

CRANBERRY GINGERBREAD



Cranberry Gingerbread image

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

12 tablespoons melted butter
2 eggs
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup molasses
1/3 cup milk
2 teaspoons grated fresh ginger
1 teaspoon vanilla extract
3/4 cup coarsely-chopped fresh cranberries
1/3 cup finely diced crystallized ginger
2 1/4 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

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

CRANBERRY GINGERBREAD WITH BROWN SUGAR WHIPPED CREAM



Cranberry Gingerbread with Brown Sugar Whipped Cream image

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

Gingerbread:
3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoons baking soda
3/4 teaspoons salt
3/4 teaspoons ground allspice
1/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup firmly packed dark brown sugar
2 large eggs
1 cup plus 2 tablespoons unsulfured light molasses
1 cup plus 2 tablespoons buttermilk
2 1/2 cups cranberries, coarsely chopped in processor
1/3 cup chopped crystalized ginger
Brown sugar cream:
1 cup chilled whipping cream
1/3 cup chilled sour cream
1/3 cup packed dark brown sugar
1 1/2 teaspoons vanilla extract
Additional ground cinnamon

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.)

GINGERBREAD CREPES WITH CRANBERRY COMPOTE RECIPE BY TASTY



Gingerbread Crepes With Cranberry Compote Recipe by Tasty image

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

3 cups frozen cranberries, or fresh
1 cup sugar
1 cup orange juice
orange, zested (about 2 tablespoons)
½ cup heavy cream, cold
2 tablespoons powdered sugar
1 orange, zested, (about 1 tablespoon)
½ teaspoon freshly grated ginger
1 pinch kosher salt
2 large eggs
2 tablespoons unsalted butter, melted
1 cup all purpose flour
1 ½ cups milk
1 tablespoon granulated sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon ground cloves
½ teaspoon kosher salt
2 tablespoons molasses
½ teaspoon vanilla extract
unsalted butter, for greasing
freshly grated nutmeg, for garnish (optional)

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

JAN'S CRANBERRY CURD



Jan's Cranberry Curd image

Tangy and sweet! Spread on toast, rolls, or your favorite pumpkin quick bread. Delicious served warm over ice cream or pancakes. Endless possibilities. Also makes a nice addition to a holiday gift basket of home made baked goods.

Provided by What's for dinner, mom?

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 25m

Yield 24

Number Of Ingredients 6

2 cups fresh cranberries
½ cup water
3 egg yolks
1 large egg
¾ cup white sugar
¼ cup unsalted butter, diced

Steps:

  • Combine cranberries and water in a saucepan over medium heat; cook, stirring occasionally, until cranberries begin to open and pop, about 10 minutes. Lightly crush cranberries with a spoon or potato masher; remove from heat.
  • Combine egg yolks and egg in a bowl; add sugar and whisk until frothy and smooth. Spoon 1 tablespoon hot cranberry mixture into egg mixture and whisk immediately. Continue adding hot cranberry mixture, 1 tablespoon at a time and whisking after each addition, until 1/2 cup hot cranberry mixture has been incorporated.
  • Pour cranberry-egg mixture into hot cranberry mixture and immediately whisk together. Blend mixture with an immersion blender until curd is silky and smooth.
  • Cook curd over medium heat, whisking constantly, until a low boil is reach and curd coats the back of a spoon, about 5 minutes. Remove saucepan from heat. Add butter to curd and whisk continuously until incorporated.

Nutrition Facts : Calories 54.9 calories, Carbohydrate 7.5 g, Cholesterol 38.4 mg, Fat 2.7 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 4.5 mg, Sugar 6.6 g

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