New World Cranberry Molasses Recipes

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat eggs, 3/4 cup sugar, the molasses and water with whisk. In medium bowl, mix flour, salt and baking soda. Stir flour mixture into liquid mixture just until moistened; fold in cranberries. Pour mixture in pan.
• Bake 37 to 42 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
• In 2-quart saucepan, heat Sweet Butter Sauce ingredients to simmering over medium heat, stirring constantly, until slightly thickened and sugar is dissolved.
• Spray edge of sharp knife with cooking spray; cut warm cake into 5 rows by 4 rows. Serve cake with warm butter sauce.

Steps:

• In a large bowl, combine the flour, baking soda and baking powder. Combine molasses and water; stir into dry ingredients. Fold in cranberries. Pour into a well-greased 4-cup pudding mold; cover., Place mold on a rack in a deep stockpot; add 1 in. of hot water to pan. Bring to a gentle boil; cover and steam for 1 hour or until a toothpick inserted in the center comes out clean, adding water to pan as needed. Let stand for 5 minutes before removing from mold. , In a small saucepan, melt butter; stir in sugar and cream. Cook and stir over medium heat for 3-5 minutes or until heated through. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce. ,

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.

Steps:

• Grease a 2-quart metal pudding mold well or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
• Sift flour into a bowl and dredge cranberries in flour mixture.
• Dissolve baking soda in hot water; stir in molasses and allow to foam up. Add to the flour and cranberry mixture and stir until well blended. Spoon into the prepared mold; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
• Place into a deep saucepan and fill with water up to about the halfway mark on the mold. Cover the saucepan and place over high heat; bring water to a boil. Reduce heat and simmer until pudding is firm and a toothpick inserted into the pudding comes out clean, 1 to 1 1/2 hours. Remove from the water and allow to cool.
• Invert pudding onto a pie plate and carefully remove from the mold before it cools.
• While the pudding is cooling, combine sugar, butter, cream, and vanilla in a saucepan; bring to a boil. Reduce heat and simmer until sauce has thickened, making sure it doesn't boil over, about 5 minutes. Serve warm sauce over the pudding.

Steps:

• Position oven rack in center of oven; preheat oven to 375°; lightly butter a large baking sheet; set aside.
• In a bowl, whisk the flour, baking soda, cinnamon, and salt; set aside.
• Use an electric mixer on medium speed to beat the butter until slightly softened, about 2 minutes.
• Add in the sugar; beat until light, creamy, and pale yellow, about 3 minutes.
• Add in molasses and beat until well combined, then beat in eggs one at a time; finally beat in the vanilla until smooth.
• Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough starts to form; there will be some dry patches of flour left.
• Scrape down the beaters, remove them, and stir in the oats and dried cranberries with a wooden spoon, just until evenly distributed and the flour is fully moistened.
• Mound by rounded tablespoonfuls onto the prepared baking sheet, spacing about 3 inches apart.
• Gently flatten the mounds a little with your hand or a rubber spatula.
• Bake 12-14 minutes, until brown but still pliable and soft.
• Leave cookies on baking sheet for a couple of minutes, and then transfer them to a wire rack to cool completely.
• Cool baking sheet for at least 5 minutes and butter it again before baking another batch.
• **May substitute raisins, dried blueberries, dried cherries, dried currants, or chopped dried pitted dates for the dried cranberries.