Sticky Cranberry Gingerbread

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recipe by Kamran Siddiqi http://sophisticatedgourmet.com

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
    Serves
    10
  • Calories icon
    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.

recipe updated Sep 10, 2018

Ingredients

  • Cranberries icon
    Cranberries
    266g
  • Granulated sugar icon
    Granulated sugar
    200g
  • Water icon
    Water
    15ml
  • Unsalted butter icon
    Unsalted butter
    113g
  • Dark brown sugar icon
    Dark brown sugar
    133g
  • Milk icon
    Milk
    120ml
  • Maple syrup icon
    Maple syrup
    170g
  • Molasses icon
    Molasses
    84g
  • All purpose flour icon
    All purpose flour
    185g
  • Ground ginger icon
    Ground ginger
    5g
  • Ground cinnamon icon
    Ground cinnamon
    1g
  • Baking powder icon
    Baking powder
    2g
  • Kosher salt icon
    Kosher salt
    1g
  • Baking soda icon
    Baking soda
    1g
  • Black pepper icon
    Black pepper
    1g
  • Egg icon
    Egg
    100g
  • Ginger icon
    Ginger
    14g

Tools

  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Saucepan
  • kCook icon Square pan - 9"
  • kCook icon Large mixing bowl
  • kCook icon Large saucepan

Step preview

  1. Pre-heat
  2. Line a square pan with parchment paper
  3. Get a clean saucepan
  4. Add cranberries
  5. Add granulated sugar
  6. Add water
  7. Stir until combined
  8. Heat for 10min until syrupy while stirring occasionally
  9. Get a clean large saucepan
  10. Add unsalted butter
  11. Add dark brown sugar
  12. Add milk
  13. Add maple syrup
  14. Add molasses
  15. Heat gently on low heat until simmering and turn off heat
  16. Get a clean large mixing bowl
  17. Sift all purpose flour
  18. Add ground ginger
  19. Add ground cinnamon
  20. Add baking powder
  21. Add kosher salt
  22. Add baking soda
  23. Add black pepper
  24. Whisk briefly until combined
  25. Transfer sugar mixture to batter
  26. Beat until combined
  27. Add beaten egg
  28. Beat until combined
  29. Mix in grated ginger
  30. Transfer batter to square pan
  31. Swirl sauce into square pan
  32. Bake for 50min until firm
  33. Let cool completely
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