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.
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.
Time 3h40m Yield 12 servings Number Of Ingredients 19 Steps:
For the dough: Lightly grease a large bowl and set aside. In a small pot, bring the milk just to a boil over medium heat. Watch closely to ensure that the milk doesn’t boil over. Add it to a small bowl and let it cool to 105 to 110 degrees F. (It should be warm to the touch but not too hot.) Add the whole egg and yolks and stir to combine. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cranberries, granulated sugar, yeast and salt. Add the warm milk mixture and mix just until combined. Switch to the dough hook and knead the dough on low speed until smooth and elastic, about 6 minutes. Add the butter a piece at a time until completely incorporated. Form the dough into a ball, put it in the prepared bowl and cover with plastic wrap. Leave it in a warm, draft-free spot until it has doubled in size, about 1 hour. For the topping: Meanwhile, butter a 9-by-13-inch baking dish. Add 3 tablespoons water to a small saucepan, then add the granulated sugar to the center of the pan. Cook the sugar mixture over medium-high heat, swirling the pan occasionally, until it is a deep amber, 6 to 8 minutes. Whisk in the butter, cream and salt until smooth (be careful, it will sputter). Pour the caramel into the prepared baking dish. Sprinkle the nuts evenly over the top. Set aside. For the filling: Mix together the brown sugar, cinnamon and salt in a small bowl. Cover with plastic wrap and set aside. When the dough has doubled, tip it out onto a very lightly floured work surface. Knead it once or twice to expel the air and then roll it into a 16-by-12-inch rectangle. Spread the butter evenly over the surface and sprinkle with the reserved filling and the ginger. Tightly roll up the dough and pinch the top seam closed. With a serrated knife, cut the roll crosswise into 12 equal pieces. Set them in the dish with the topping, spirals facing upward. Cover loosely with plastic wrap and let them rest until the dough has almost doubled again, about 1 hour. They should look pillowy and all of the rolls will be touching. Preheat the oven to 375 degrees F. Uncover the rolls, set a piece of aluminum foil on a lower oven rack to catch any caramel that may drip and bake until deep golden brown and puffed, 25 to 30 minutes. Give the center roll a wiggle–if it’s set in place, the buns are ready to come out. If the middle of that center roll feels soft, give them another few minutes. Let cool on a rack for 5 minutes, then carefully cut around the edge with a paring knife and invert the rolls onto a serving plate. Let cool slightly before eating.
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.
More about “sticky cranberry gingerbread recipes”
Time 1h15m Yield 12-16 serving(s) Number Of Ingredients 12 Steps:
Set oven to 160°C Grease a 11 x 9" tin with baking parchment. Sift the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl. Place the sugar, butter, syrup and treacle in a pan and heat until the butter has just melted. Don’t allow it to get too hot. Stir in the milk then beat in the egg. Pour in the dry ingredients and beat together. Pour immediately into baking tin and bake for 1-1/4 hours until firm to the touch. Allow to cool for 10 minutes, then turn out of tin and allow to cool completely. NB You can also add a few finely chopped pieces of stem ginger to the mix if you wish.
