https://www.copymethat.com/r/R68JmUCMG/sticky-cranberry-gingerbread/
122235187
3hny1Ws
R68JmUCMG
2024-05-17 12:18:39
Sticky Cranberry Gingerbread
loading...
X
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. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side.
Ingredients
- 2 cups/8 ounces/266 grams fresh or frozen cranberries
- 1 cup/200 grams granulated sugar
- 1 stick/4 ounces/113 grams unsalted butter
- ⅔ cup/133 grams dark brown sugar
- ½ cup/120 milliliters whole milk
- ½ cup/120 milliliters maple syrup
- ¼ cup/60 milliliters molasses
- 1½ cups/185 grams all-purpose flour
- 1 tablespoon/5 grams ground ginger
- ½ teaspoon/1 gram ground cinnamon
- ½ teaspoon/3 grams baking powder
- ½ teaspoon/3 grams kosher salt
- ¼ teaspoon/1 gram baking soda
- ¼ teaspoon black pepper
- 2 large eggs, lightly beaten
- 1 tablespoon/14 grams grated fresh ginger (from 1-inch piece)
Steps
Directions at cooking.nytimes.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!