Time 30m Yield 16 Number Of Ingredients 5 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.
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.
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.)
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!
More about “gingerbread jars with cranberry curd recipes”
Time 25m Yield 24 Number Of Ingredients 6 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.
