Best Cranberry Gingerbread Recipes

PUMPKIN-CRANBERRY-ORANGE GINGERBREAD LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and lightly dust the bottom with flour.
• Zest the entire orange, avoiding the white (pith). Peel and section the orange and remove all seeds. Chop orange pulp in the bowl of a food processor or blender until fine. Reserve with the zest.
• Cream sugar and butter together in a large bowl with an electric mixer until very well combined. Beat in eggs, one at a time, until thoroughly incorporated. Stir in pumpkin, reserved chopped orange and zest, orange juice, and grated ginger.
• Whisk flour, ginger, baking soda, cinnamon, baking powder, and salt together in a separate bowl. Stir into the wet batter until almost all is moistened, but do not overwork. Fold in dried cranberries and pecans. Turn into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan, on a wire rack, for 15 minutes. Remove from the pan and let cool completely on the wire rack before wrapping.

STICKY CRANBERRY GINGERBREAD

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.

GINGERBREAD SCONES WITH CRANBERRY ORANGE BUTTER

Steps:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment.
• For the cranberry butter: Combine the butter, cranberry sauce, orange juice and zest and salt in a medium bowl. Beat with a wooden spoon to combine. (You can also use a mini food processor or mixer.) Transfer to a serving bowl and refrigerate until ready to serve.
• For the scones: Combine the flour, sugar, baking powder, pumpkin pie spice, salt, and baking soda in a food processor. Pulse to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle in the chopped crystallized ginger. Whisk together, then add in the molasses, egg yolk and buttermilk. Pulse just until a loose dough forms. Mound the dough into a floured work surface and knead a few times to bring it together. Pat or roll the dough into an 8-inch round. Cut into 12 wedges and transfer to the baking sheet. Beat the egg white until foamy. Brush the tops of the scones with the egg white and sprinkle with sugar.
• Bake until the bottoms of the scones are golden brown and the top has a crackly sugar crust, about 18 to 22 minutes. Serve warm with the cranberry orange butter.

CRANBERRY GINGERBREAD SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk together first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together cream and molasses; stir into crumb mixture just until moistened. Stir in cranberries., Turn onto a lightly floured surface; knead gently 5 times. Pat dough into an 8-in. circle; cut into 8 wedges. Place on an ungreased baking sheet., Mix sugar and cinnamon; sprinkle over scones. Top with pecans. Bake until light brown, 12-14 minutes. Serve warm.

CRANBERRY GINGERBREAD WITH BROWN SUGAR WHIPPED CREAM

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.)

GINGERBREAD JARS WITH CRANBERRY CURD

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 GINGERBREAD MUFFINS

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.

CRANBERRY PEAR TART WITH GINGERBREAD CRUST

Steps:

• Make the pear mixture:
• In a kettle combine the cranberry juice, the sugar, the cinnamon stick, and the lemon juice, bring the mixture to a boil, and add the pears. Heat the mixture until it just comes to a simmer and simmer the pear gently 10 to 15 minutes, or until they are just tender. Remove the kettle from the heat, stir in the cranberries, and let the mixture cool. Chill the mixture, covered, for at least 8 hours. The pear mixture may be made 3 days in advance and kept covered and chilled.
• Make the crust:
• In a food processor blend together well the flour, the brown sugar, the ginger, the cinnamon, the allspice, and the salt, add the butter, and blend the mixture until it resembles coarse meal. In a small bowl stir together the egg yolk and the molasses, add the mixture to the flour mixture, and pulse the motor, blending the mixture until it is combined well but still crumbly. Turn the mixture out into a 10-inch tart pan with a fluted removable rim and press it onto the bottom and up the side of the pan. Chill the crust for 30 minutes. Prick the crust with a fork, line it with foil, and fill the foil with the rice. Bake the crust in the lower third of a preheated 375°F. oven for 15 minutes, remove the foil and rice carefully, and bake the crust for 10 minutes more. Let the crust cool in the pan on a rack.
• Transfer the poached pears and half the cranberries with a slotted spoon to paper towels to drain, discard the cinnamon stick, and reserve the syrup with the remaining cranberries. In a small bowl whisk together the eggs, the sugar, the sour cream, the milk, the vanilla, the zest, and a pinch of salt, stir in the drained cranberries, and spoon half of the custard into the crust. Slice 4 of the pear halves crosswise on the diagonal, arrange them decoratively on the custard with the unsliced pear halves, and spoon the remaining custard around the pears. Bake the tart in the middle of a preheated 325°F. oven for 50 to 55 minutes, or until the custard is just set. Remove the rim of the pan and let the tart cool on a rack. The tart may be made up to this point 8 hours in advance, cooled completely, and chilled.
• In a saucepan boil the reserved syrup and cranberries over moderately high heat until the syrup is reduced to about 1 cup and is jellylike in consistency and transfer the cranberries with a slotted spoon to a plate to cool. Brush the pears with some of the cranberry glaze and arrange the cranberries around the edge of the tart. Serve the tart warm or chilled.

CRANBERRY PEAR TART WITH GINGERBREAD CRUST

Steps:

• Make pear mixture: In a saucepan, combine cranberry juice, sugar, cinnamon stick and lemon juice.
• Bring to boil and add pears.
• Heat until it just comes to simmer and simmer gently for 10-15 minutes, or until the pears are just tender.
• Remove from heat, stir in cranberries and let mixture cool.
• Chill, covered, for at least 8 hours.
• (may be made 2 days in advance) Crust: Blend together flour, brown sugar, cinnamon, ginger, allspice and salt.
• Cut in butter until mixture resembles coarse meal.
• In a small bowl, stir together egg yolk and the molasses.
• Add to flour mixture and mix until combined well but still crumbly.
• Turn out onto 10 inch tart pan with removable rim and press onto bottom and up sides of pan.
• Chill crust for 30 minutes.
• Preheat oven to 375°F.
• Prick crust all over with fork, line with foil, fill with pie weights or dry beans, and bake in lower third of oven for 15 minutes.
• Remove foil and pie weights and bake crust a further 10 minutes.
• Let cool.
• Transfer poached pears and half the cranberries with a slotted spoon to paper towels to drain, discard cinnamon, and reserve syrup with remaining cranberries.
• In a small bowl, whisk together eggs, sugar, sour cream, milk, vanilla, zest and a pinch of salt.
• Stir in the drained cranberries.
• Preheat oven to 325°F.
• Spoon half of custard into the crust.
• Slice 4 of the pear halves crosswise on the diagonal, arrange decoratively over the custard alternately with the unsliced pear halves, and spoon remaining custard around pears.
• Bake tart in middle of oven for 50-55 minutes or until custard is just set.
• Remove rim of pan and let cool.
• (may be made up to 8 hours in advance, cooled completely and chilled) Boil reserved syrup until reduced to 1 cup and is jelly-like in consistency and transfer cranberries with slotted spoon to a plate to cool.
• Brush pears with some of cranberry glaze and arrange cranberries around edge of tart.
• Serve warm or chilled.

GINGERBREAD CREPES WITH CRANBERRY COMPOTE RECIPE BY TASTY

Steps:

• Make the cranberry sauce: In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest, and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 20-25 minutes, or until the cranberries have broken down and the sauce has thickened significantly. Remove the pot from the heat and let cool until ready to use.
• While the cranberry sauce is simmering, make the orange ginger whipped cream: Add the heavy cream, powdered sugar, orange zest, ginger, and salt to a medium bowl. Use an electric hand mixer on high speed to whip until soft peaks form, 2-3 minutes. Chill in the refrigerator until ready to use.
• Make the gingerbread crepes: Add the eggs, melted butter, flour, milk, sugar, ginger, cinnamon, nutmeg, allspice, cloves, salt, molasses, and vanilla to a blender and blend until completely smooth, about 1 minute.
• Heat a 10-inch nonstick skillet over medium-low heat. Grease the skillet with butter. Pour ⅓ cup of the batter into the skillet, tilting to coat the surface of the pan evenly. Cook for 1-2 minutes, until the batter looks dry on top and the bottom side is golden brown. Flip and cook until golden brown on the other side, another 1-2 minutes. Transfer the crepe on a baking sheet or plate and cover with a kitchen towel to keep warm while you repeat with the remaining batter.
• To assemble, spread a few tablespoons of cranberry sauce evenly over the crepe and gently roll up. Repeat with the remaining crepes and cranberry sauce. Top with the orange ginger whipped cream and garnish with freshly grated nutmeg, if desired.
• Serve the crepes with Mocha Frappuccinos.
• Enjoy!

CRANBERRY GINGERBREAD SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk together first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together cream and molasses; stir into crumb mixture just until moistened. Stir in cranberries., Turn onto a lightly floured surface; knead gently five times. Pat dough into an 8-in. circle; cut into eight wedges. Place on an ungreased baking sheet., Mix sugar and cinnamon; sprinkle over scones. Top with pecans. Bake until light brown, 12-14 minutes. Serve warm.

PEAR-CRANBERRY GINGERBREAD CAKE

Steps:

• Pour 1/4 cup melted butter into a 13x9-in. baking dish; sprinkle with 1/3 cup brown sugar. Arrange pears and cranberries in a single layer over brown sugar., In a small bowl, beat the brewed tea, sugar, molasses, egg and remaining butter and brown sugar until well blended. Combine the remaining ingredients; gradually beat into tea mixture until blended., Spoon over pears. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

CRANBERRY-PEACH GINGERBREAD TRIFLE

Steps:

• Heat oven to 350°F. Prepare and bake gingerbread mix as directed on package using water and egg. Remove from pan; place on wire rack. Cool 1 1/2 hours or until completely cooled.
• Meanwhile, in medium saucepan, combine brown sugar, cornstarch and cinnamon; mix well. Add cranberry juice and cranberries. Cook over medium heat until bubbly, thickened and most cranberries have popped, stirring constantly. Place plastic wrap on surface of cranberry mixture; set aside.
• In medium bowl, prepare pudding mix as directed on package using milk. In small bowl, beat whipping cream until soft peaks form. Fold 1 cup of the pudding into whipped cream. Reserve remaining pudding.
• Cut gingerbread into 1-inch cubes. Arrange 1/3 of gingerbread cubes in bottom of clear glass 2 1/2-quart soufflé dish or trifle bowl. Top with half of the peach slices; spoon half of cranberry mixture over peaches. Top with another 1/3 of gingerbread. Top with remaining peaches; spoon reserved pudding over peaches. Top with remaining gingerbread. Press lightly to compact layers. Spoon remaining cranberry mixture over gingerbread. Top with whipped cream-pudding mixture. Refrigerate at least 3 hours or overnight before serving.

CRANBERRY GINGERBREAD

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.

CRANBERRY PEAR TART WITH GINGERBREAD CRUST

Steps:

• In a large saucepan, bring the cranberry juice, sugar, lemon juice and cinnamon stick to a boil; add pears. Reduce heat, simmer, uncovered, for 10-15 minutes or until pears are tender. Remove from the heat; stir in cranberries. Cool to room temperature., Meanwhile, in a food processor, combine the flour, brown sugar, cinnamon, ginger, allspice and salt; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. Add egg and molasses; pulse just until moistened. Press onto the bottom and 1 in. up the sides of a greased 11-in. fluted tart pan with removable bottom. Bake at 375° for 15 minutes. Cool completely on a wire rack. Reduce heat to 325°., Drain pears and cranberries, reserving juice. Pat pears and cranberries dry; discard cinnamon stick., In a small bowl, whisk the eggs, sour cream, sugar, milk, orange zest, vanilla and salt. Stir in half of the cranberries; spoon half of mixture into tart. Slice pear halves; arrange over custard. Top with remaining custard. Bake for 45-50 minutes or until custard is set. Cool completely on a wire rack., Place reserved juice in a large saucepan. Bring to a boil. Cook until liquid is reduced to 1 cup; brush over pears. Arrange remaining cranberries around tart. Chill until serving.

CARDAMOM-CRUSTED ALASKAN CARIBOU WITH SPICY GINGERBREAD, BONIATO SQUASH PUREE, AND PORT WINE CRANBERRY ESSENCE

Steps:

• Gingerbread: Preheat oven to 350 degrees F.
• Mix eggs to smooth. Add sugar, molasses, and melted butter. Mix well. Blend in all dry ingredients, including the shallots until smooth. Add water and incorporate completely. Butter individual bundt or cupcake molds and fill half way. Bake until a toothpick comes out semi-dry. Reserve at room temperature.
• Boniato Puree: Place the boniato in water and bring to a boil. Simmer until tender, approximately 30 minutes. Process through food mill and blend in whole butter. Season with sea salt and ground white pepper. Reserve hot in pastry bag with plain piping tip.
• Caribou: Grind the cardamom, white pepper, garlic powder, bay leaves, ground coriander, ground juniper berry, brown sugar, and kosher salt together in coffee grinder. Evenly coat caribou with mixture and sear in whole butter to light golden brown. Cook to rare and reserve.
• Sauce: Heat butter in saucepan to golden brown, add carrot, celery, and shallot. Cook on medium heat to golden brown. Add peppercorns and thyme. Next add port wine and reduce by half. Add cranberry juice and reduce again by half. Add orange zest, garlic, and veal stock. Cook on medium, simmer until sauce reduces by at least half and is desired consistency. Strain and reserve hot. Place sugar, orange juice, and cranberries in a small pot and cook on low until all the liquid has evaporated. Reserve.
• Garnish: Preheat oven to 300 degrees F.
• Slice potato paper-thin and stamp out into 1 1/4-inch circles. Brush butter onto parchment paper and form a "galette" by alternating potatoes with tarragon to form a complete ring. Bake for 1 to 1 1/2 hours between buttered parchment paper. Cook to golden brown. Reserve.
• Presentation: Place gingerbread in center of plate and pipe a semi-circle of boniato puree around. Next, slice caribou 1/6 of an inch thick and fan around puree. Ladle sauce over meat and dollop cranberries throughout. Accent plate with potato "galette" and serve.

CRANBERRY GINGERBREAD BUCKLE

Steps:

• 1. CRUMB TOPPING: In a large bowl, beat butter, brown sugar, cinnamon and ginger on medium speed electric mixer for about 1 minute. On low speed, stir in flour until just mixed in and crumbs begin to form, about 15 seconds. DO NOT OVERMIX. Mixture should be crumbly, not smooth. Set aside.
• 2. Preheat oven to 325 degrees. Spray an 8-inch square pan with vegetable cooking spray.
• 3. CAKE: Sift flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves together; set aside. In a small bowl mix coffee with a small amount of milk to dissolve, then stir in remaining milk. Set aside.
• 4. In a large bowl, use an electric mixer on medium speed to beat butter and brown sugar until smooth, about 1 minute. Mix in eggs, molasses, and vanilla until blended, about 2 minutes. The mixture may look curdled. On low speed add half the flour mixture, mixing to incorporate. Stir the reserved coffee-milk to make sure the coffee is dissolved, and add to the batter, mixing just until blended. Add the remaining flour mixture, mixing just until incorporated and the batter is smooth. Spread batter evenly in the prepared pan. Spoon cranberries over the batter. Sprinkle reserved crumb topping over the cranberries.
• 5. Bake for 45 to 55 minutes, until a toothpick inserted into the center of the buckle comes out clean. The top may still look wet, so be sure to use the toothpick test. Cool in the pan on a wire rack, about 1 hour. Cut into squares and serve slightly warm or at room temperature, topped with whipped cream, if desired.

CRANBERRY GINGERBREAD

Steps:

• 1. To make the gingerbread, mix the cranberries, 2 T. flour and 1 T. sugar in a small bowl. Melt the butter in a 9 x 13 inch baking pan.and swirl to coat the sides. Pour the butter in a mixing bowl and combine with 1 cup sugar, the egg and molasses. Beat until smooth. Stir in the buttermilk. Add 2 cups flour, the baking soda, ginger, salt and 1 t. of the cinnamon; beat for 3 minutes. Gently stir in one half of the cranberry mixture. Pour into prepared pan. Sprinkle with remaining cranberry mixture and pat lightly into batter. Mix 3 T. sugar and remaining 1 t. cinnamon in small bowl. Sprinkle over the cranberries. Bake at 350 for 40 to 45 minutes or until gingerbread tests done. Cut into squares to serve. To prepare the whipped cream, mix cream, sour cream, brown sugar and vanilla in mixing bowl. Beat until peaks form. The whipped cream can be prepared a few hours before serving. Spoon over gingerbread. Serves 18 Source: Be Present at our Table, Germantown United Methodist Women, Germantown, Tennessee, and Recipes Worth Sharing

CRANBERRY GINGERBREAD

Steps:

• Cream shortening and sugar.
• Add eggs,molasses and milk.
• Mix dry ingredients with creamed mixture.
• Carefully fold in cranberry sauce cubes.
• Pour in greased loaf pan.
• Baked at 350 degrees for 45 minutes.