Spicy Cranberry Gingerbread
Cookbook author Melissa Clark originated the cranberry gingerbread recipe, which she calls, “rude, sticky, and wet.” This is our version, with even more ginger for spice. It makes an excellent holiday gift for friends and family.
serves 6-8 | start to finish: 1 hr 10 mins (active time: 20 mins)
2 cups fresh or frozen cranberries
3/4 cup granulated sugar
2 tbs water
1/2 cup butter (1 stick)
2/3 cup dark brown sugar
1/2 cup whole milk
1/2 cup molasses
1/4 cup Lyle’s Golden Syrup or honey
1 1/2 cup spelt flour (or finely milled whole wheat, or all-purpose)
1 tbs ground ginger
1/2 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground black pepper
1 tbs freshly grated ginger
2-3 tbs chopped candied ginger
2 large eggs
Preheat oven to 350°. Grease or line a 9×9-inch pan with parchment paper.
In a saucepan set over medium heat, add the cranberries, sugar, and water. Stir until sugar dissolves and the cranberries begin to soften. When half the berries have popped, remove from heat and let cool.
Set a second pot over medium heat and add the butter, brown sugar, milk, golden syrup or honey, and molasses. Heat until fully warmed and remove. Do not let boil.
In a large bowl, sift all the dry ingredients. Stir in the butter mixture, add the fresh and candied ginger, and mix in the eggs, one at a time.
Pour the batter into the pan and drizzle in the cranberry mixture in an even pattern. Bake at 350° until a toothpick inserted in the center comes out clean (roughly 50 mins). Remove and let cool.