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Sticky Cranberry Gingerbread
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
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