CRANBERRY GINGERBREAD
For all gingerbread lovers, the classic with a bit of tart!
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 19
Steps:
- 1. To make the gingerbread, mix the cranberries, 2 T. flour and 1 T. sugar in a small bowl. Melt the butter in a 9 x 13 inch baking pan.and swirl to coat the sides. Pour the butter in a mixing bowl and combine with 1 cup sugar, the egg and molasses. Beat until smooth. Stir in the buttermilk. Add 2 cups flour, the baking soda, ginger, salt and 1 t. of the cinnamon; beat for 3 minutes. Gently stir in one half of the cranberry mixture. Pour into prepared pan. Sprinkle with remaining cranberry mixture and pat lightly into batter. Mix 3 T. sugar and remaining 1 t. cinnamon in small bowl. Sprinkle over the cranberries. Bake at 350 for 40 to 45 minutes or until gingerbread tests done. Cut into squares to serve. To prepare the whipped cream, mix cream, sour cream, brown sugar and vanilla in mixing bowl. Beat until peaks form. The whipped cream can be prepared a few hours before serving. Spoon over gingerbread. Serves 18 Source: Be Present at our Table, Germantown United Methodist Women, Germantown, Tennessee, and Recipes Worth Sharing
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.)
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
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.
GRANDMOTHER'S FAMOUS CRANBERRY BREAD
This is a delicious bread with golden raisins and cranberries. It's perfect for Thanksgiving or any special holiday.
Provided by Mim Harris
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.
- Whisk together the flour, sugar, baking powder, salt and baking soda.
- Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
- Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 50.5 g, Cholesterol 25.7 mg, Fat 4.6 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 2.6 g, Sodium 343.3 mg, Sugar 29.3 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
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3/5 (2)Author Kay ChunCuisine USTotal Time 1 hr 20 mins
- 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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