CHRISTMAS IS COMING......
Get ready for the season with this wonderful recipe. You could pour yourself a cup of holiday tea with a warm slice of this fabulous holiday bread while watching past seasons of Downton Abbey!
Note: Cookbook author Melissa Clark originated this cranberry gingerbread recipe, which she calls, "rude, sticky, and wet." Edible Seattle's version has even more ginger and whole grain flour. I took the granulated sugar out and here it is:
INGREDIENTS:
1 cup fresh cranberries cut in half
2 tbs water
l/2 cup butter (1 stick)
2/3 cup dark brown sugar
l/2 cup whole milk (I used 2% milk fat)
l/2 cup molasses
l/4 cup honey
l l/2 cup milled whole wheat flour
l tbs ground ginger
l/2 tsp ground cinnamon
l/2 tsp baking powder
l/4 tsp baking soda
l/2 tsp salt
l/2 tsp ground black pepper
l tbs freshly grated ginger
3 tbs chopped candied ginger
2 large eggs
Preheat oven to 350 degrees. Grease or line 9x9-inch pan with parchment paper.
In a saucepan set over medium heat, add the cranberries and water. Stir until cranberries begin to soften. Let cool.
Set a second pot over medium heat and add the butter, brown sugar, milk, 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 the cranberries on top in an even pattern. Bake at 350 degrees until a toothpick inserted in the center comes out clean (roughly 50 minutes). Remove and let cool.
ENJOY!
Let me know how you like it.
I will be making it again and adding currants or raisins to the cranberries - just to sweeten them up a bit.
