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.
CRANBERRY COMPOTE WITH GINGER AND MOLASSES
Categories Condiment/Spread Berry Ginger Side Thanksgiving Quick & Easy Cranberry Fall Vegan Shallot Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Combine cranberries, 1 1/2 cups water, sugar, ginger, and shallot in heavy large saucepan. Stir over medium heat until sugar dissolves. Cover and cook until berries burst, about 10 minutes. Stir in molasses. Season with salt. Cool. Cover and chill until cold, about 3 hours. (Can be made 1 week ahead. Keep refrigerated.)
CRANBERRY GINGERBREAD MUFFINS
This wonderful treat can be served as a breakfast or brunch bread. The spices and cranberries really put people in the holiday spirit! -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, water, yogurt, molasses and oil. Stir into dry ingredients just until moistened. Fold in cranberries. , Coat muffin cups with cooking spray or use paper liners; fill 3/4 full with batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 201 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 252mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY GINGERBREAD
This recipe came with a loaf pan from Williams-Sonoma. The flavors are complex, and this is and a perfect dessert to bring to holiday get-togethers. You can add a glaze, but I prefer dusting the finished bread with sifted powdered sugar.
Provided by Wendybird 2
Categories Quick Breads
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.
Nutrition Facts : Calories 317.9, Fat 12.9, SaturatedFat 7.8, Cholesterol 66.7, Sodium 367.8, Carbohydrate 47.5, Fiber 1.2, Sugar 25.4, Protein 3.9
GINGERBREAD SOUFFLES
If you enjoy gingerbread cookies, you'll be delighted with these light golden souffles. This airy dessert has a wonderful ginger flavor that is enhance with cinnamon, nutmeg and cloves.-Donna Spangler, Palmyra, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Let egg whites stand at room temperature for 30 minutes. Grease six 6-oz. ramekins or custard cups and lightly sprinkle with sugar; set aside., Preheat oven to 375°. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir 2 minutes or until thickened. Transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Stir in the brown sugar, crystallized ginger and spices until blended; allow to cool slightly., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into ginger mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dishes., Bake until top is puffed and center appears set, 20-24 minutes. Serve immediately.
Nutrition Facts : Calories 448 calories, Fat 22g fat (13g saturated fat), Cholesterol 228mg cholesterol, Sodium 189mg sodium, Carbohydrate 55g carbohydrate (45g sugars, Fiber 1g fiber), Protein 9g protein.
GINGERBREAD SOUFFLES WITH VANILLA SAUCE
The warm and slightly spicy essence of gingerbread makes a great transition to ethereal souffles in this elegant dessert. One of my favorite flavours and they smell heavenly while they are baking...delicious!
Provided by MarieRynr
Categories Dessert
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For the sauce, combine the half and half, vanilla bean and vanilla seeds in a mediumsaucepan and bring to a low boil over medium heat.
- Take the pan from the heat.
- In a medium bowl, whisk together the sugar and egg yolks, then gradually whisk in the hot half and half.
- Return the mixture to the saucepan and stir with a wooden spoon over medium low heat until the custard thickens enough to coat the badk of the spoon, about 5 minutes.
- (DO NOT BOIL or the mixture will curdle).
- Strain the sauce through a fine sieve into a small bowl and stir in the bourbon.
- Let cool to room temperature, then cover with plastic wrap and refrigerate until fully chilled, at least 4 hours or overnight.
- Preheat oven to 400*F.
- Butter eight ounce ramekins.
- Coat the insides evenly with sugar and shake out the excess.
- Put the dishes on a large baking sheet and set aside.
- Melt the butter in a heavy medium saucepan over medium heat.
- Add the flour and whisk until the mixture is smooth and bubbly, about 2 minutes.
- Gradually whisk the milk into the flour mixture, whisking constantly until the milk is thickened and themixture is smooth, about 2 to 3 minutes.
- Take the pan from the heat and whisk in the sugar, molasses, rum, ginger, vanilla, cinnamon and salt.
- Let cool until warm, about 10 minutes.
- Whisk in the egg yolks and set aside.
- Whip the egg whites with an electric mixer at high speed until frothy.
- Add the cream of tartar and beat until the whites are still, but not dry.
- Gently fold the egg whites into the yolk mixture in three additions.
- Divide the batter among the prepared dishes and run the tip of a knife around the top of the mixture, about 1/2 inch from the edge to facilitate crowning.
- Bake the souffles until puffed and golden, about 15 minutes.
- Serve right away, making an indentation in the souffles and drizzling in the sauce.
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.)
More about "cranberry gingerbread souffle food"
CRANBERRY GINGERBREAD CAKE RECIPE | POPSUGAR FOOD
From popsugar.com
4.5/5 (8)Category Cake, DessertsAuthor Nicole PerryTotal Time 50 mins
- Add the cranberries, granulated sugar, and 1 tablespoon water to a small saucepan and cook over medium heat, stirring occasionally, for about 10 minutes, or until about half of the cranberries have broken down, and the liquid has become syrupy.
- Meanwhile, add the butter, brown sugar, milk, molasses, golden syrup, and fresh ginger to a separate small saucepan and cook, stirring occasionally, over medium heat until the butter is melted and the sugar has dissolved.
- Whisk together the flour, ground ginger, cinnamon, baking powder, salt, baking soda, and pepper in a large mixing bowl. Add the butter mixture to the dry ingredients, and mix until no streaks remain. Add the eggs, and beat until throughouly incorporated.
GINGERBREAD SOUFFLéS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 1 hr 30 minsServings 10
- Preheat oven to 350°. Whisk together first 4 ingredients in a medium saucepan until smooth. Bring to a boil over medium heat, whisking constantly. Transfer mixture to a large bowl, and whisk in molasses and next 4 ingredients. Cool 15 minutes. Whisk in egg yolks.
- Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Fold one-third of egg white mixture into milk mixture until well blended. Repeat twice with remaining egg white mixture. Spoon batter into prepared ramekins, leaving 3/4-inch space at top of each.
- Bake at 350° for 25 minutes or until puffy and set. Serve immediately with whipped cream and crushed gingersnaps.
CRANBERRY GINGERBREAD RECIPE - KAY CHUN | FOOD & WINE
From foodandwine.com
Servings 8Total Time 1 hr 20 minsCategory Bread + Dough
- 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.
GINGERBREAD SOUFFLé RECIPE | MYRECIPES
From myrecipes.com
5/5
- Coat 8 (6-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.
- Melt butter in a medium saucepan over medium heat. Add flour and 2 tablespoons granulated sugar; cook 1 minute, stirring constantly with a whisk. Gradually add milk; bring to a boil, stirring constantly with a whisk. Cook 2 minutes or until slightly thick, stirring constantly with a whisk. Remove from heat; cool 10 minutes. Add molasses and next 5 ingredients (through egg yolks), stirring with a whisk. Set aside.
- Place egg whites in a medium mixing bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold one-fourth egg white mixture into molasses mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes on counter 2 or 3 times to level. Place dishes on a baking sheet; place baking sheet in oven. Bake at 375° for 25 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.
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