Sticky Cranberry Gingerbread
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recipe by Kamran Siddiqi http://sophisticatedgourmet.com/
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- Total Time
- 1hr 25mins
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- Serves
- 10
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- Calories
- 392
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.
Inspired by: http://cooking.nytimes.com/recipes/1017758-sticky-cranberry-gingerbreadrecipe updated 14 Oct. 2020
Ingredients
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- Cranberries
- 265 g
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- Granulated sugar
- 200 g
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- Water
- 1 tablespoon
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- Unsalted butter
- 115 g
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- Dark brown sugar
- 135 g
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- Milk
- 120 ml
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- Maple syrup
- 120 ml
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- Molasses
- 60 ml
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- All purpose flour
- 185 g
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- Ground ginger
- 5 g
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- Ground cinnamon
- ½ teaspoon
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- Baking powder
- ½ teaspoon
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- Kosher salt
- ½ teaspoon
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- Baking soda
- ¼ teaspoon
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- Black pepper
- ¼ teaspoon
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- Egg
- 2
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- Ginger
- 14 g
Tools
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Oven
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Parchment paper
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Whisk
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Wooden spoon
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Stove
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Saucepan
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Square pan - 9"
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Large mixing bowl
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Large saucepan
Step preview
- Pre-heat oven - 174°C
- Line a clean square pan with parchment paper
- Add cranberries, granulated sugar and water to a clean saucepan
- Stir until combined
- Heat until syrupy while stirring occasionally - 10 min
- Add unsalted butter, dark brown sugar, milk, maple syrup and molasses to a clean large saucepan
- Heat gently until simmering and turn off heat - low heat
- Sift all purpose flour into a clean large mixing bowl
- Add ground ginger, ground cinnamon, baking powder, kosher salt, baking soda and black pepper to the batter
- Whisk briefly until combined
- Transfer sugar mixture to batter
- Beat until combined
- Add egg to the batter
- Beat until combined
- Mix in ginger to the batter
- Transfer batter to square pan
- Swirl sauce into square pan
- Bake until firm - 50 min, 174°C
- Let cool completely