Sticky Cranberry Gingerbread Recipe
A eggetarian Continental recipe with cranberries, brown sugar (demerara sugar), jaggery. Ready in 1h 10m, serves 4.
Curated byLucas Dubois🇫🇷
- 1
We begin making the Sticky Cranberry Gingerbread Recipe by preheating the oven to 180 degree Celsius for 10 minutes
ginger - grated(1 tablespoon) - 2
Grease the loaf mold with butter paper and keep it ready
butter (unsalted)(1/2 cup) - 3
In a small pan, add the cranberries and 2 tablespoons of castor sugar and ½ cup water and let it boil till it turns into a compote
cranberries(1/4 cup)brown sugar (demerara sugar)(1/4 cup)tablespoons honey(2) - 4
Then keep all the dry ingredients along with grated ginger ready in a mixing bowl
ginger - grated(1 tablespoon) - 5
Mix it till it well combined
- 6
In a sauce pan add butter, brown sugar, jaggery, honey and milk and heat it on a very slow flame, till it all combined
brown sugar (demerara sugar)(1/4 cup)jaggery(1/4 cup)tablespoons honey(2)butter (unsalted)(1/2 cup)milk(1/2 cup) - 7
Make sure you do not overheat it otherwise it will curdle
- 8
In a small bowl beat the eggs along with few drops of vanilla essence and keep it ready
whole eggs - lightly beaten(2) - 9
Add the butter and sugar mixture to the dry ingredients and mix well using a whisk
brown sugar (demerara sugar)(1/4 cup)butter (unsalted)(1/2 cup) - 10
Then add the egg mixture and the cranberry compote
- 11
Whisk well
- 12
Add the batter into the mold carefully and make the surface even
- 13
Bake it in the oven for about 45 minutes
- 14
Serve the Sticky Cranberry Gingerbread Recipe as a Tea Time Snack or make it as a dessert for any Festive occasion
ginger - grated(1 tablespoon)
Nutrition Facts
Per serving
Rate this recipe
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Sticky Cranberry Gingerbread Recipe
A eggetarian Continental recipe with cranberries, brown sugar (demerara sugar), jaggery. Ready in 1h 10m, serves 4.
Curated byLucas Dubois🇫🇷
Directions
14 steps- 1
We begin making the Sticky Cranberry Gingerbread Recipe by preheating the oven to 180 degree Celsius for 10 minutes
ginger - grated(1 tablespoon) - 2
Grease the loaf mold with butter paper and keep it ready
butter (unsalted)(1/2 cup) - 3
In a small pan, add the cranberries and 2 tablespoons of castor sugar and ½ cup water and let it boil till it turns into a compote
cranberries(1/4 cup)brown sugar (demerara sugar)(1/4 cup)tablespoons honey(2) - 4
Then keep all the dry ingredients along with grated ginger ready in a mixing bowl
ginger - grated(1 tablespoon) - 5
Mix it till it well combined
- 6
In a sauce pan add butter, brown sugar, jaggery, honey and milk and heat it on a very slow flame, till it all combined
brown sugar (demerara sugar)(1/4 cup)jaggery(1/4 cup)tablespoons honey(2)butter (unsalted)(1/2 cup)milk(1/2 cup) - 7
Make sure you do not overheat it otherwise it will curdle
- 8
In a small bowl beat the eggs along with few drops of vanilla essence and keep it ready
whole eggs - lightly beaten(2) - 9
Add the butter and sugar mixture to the dry ingredients and mix well using a whisk
brown sugar (demerara sugar)(1/4 cup)butter (unsalted)(1/2 cup) - 10
Then add the egg mixture and the cranberry compote
- 11
Whisk well
- 12
Add the batter into the mold carefully and make the surface even
- 13
Bake it in the oven for about 45 minutes
- 14
Serve the Sticky Cranberry Gingerbread Recipe as a Tea Time Snack or make it as a dessert for any Festive occasion
ginger - grated(1 tablespoon)
About this recipe
A eggetarian Continental recipe with cranberries, brown sugar (demerara sugar), jaggery. Ready in 1h 10m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
