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Cranberry Compote with Ginger and Molasses

Cranberry Compote with Ginger and Molasses

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  • 1 tablespoon finely grated peeled fresh ginger
  • 1 tablespoon finely chopped shallot
  • 1/4 cup mild-flavored (light) molasses

Recipe Preparation

  • Combine cranberries, 1 1/2 cups water, sugar, ginger, and shallot in heavy large saucepan. Stir over medium heat until sugar dissolves. Cover and cook until berries burst, about 10 minutes. Stir in molasses. Season with salt. Cool. Cover and chill until cold, about 3 hours.

Recipe by Clark Frasier, Mark Gaier,Reviews Section

Cranberry-Pomegranate Sauce

A traditional, incredibly simple cranberry sauce with a pomegranate twist.

bag (about 12 To 16 Oz) Fresh Cranberries

Sugar, More Or Less To Taste

Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning. Mixture will thicken as it cooks, and will thicken more as it cools.

Cool in a jar or bowl in the fridge. Serve with Thanksgiving turkey.

I love cranberry sauce. Love it, love it, love it.

I&rsquom picky about it, though. I do not, for example, like cranberry relish&ndashthe coarse concoction mixed up in a blender or food processor. Too chunky. Too tart. Yuck.

I do, however, love a more jelly-like, sweet cranberry sauce. I&rsquom making a very easy one for you today.

But first, let&rsquos have a quick run-down of the new Thanksgiving recipes I&rsquove posted here over the past few weeks. Things will really pick up next week, recipe-wise, so have your grocery list and a big fat pen nearby. (Or just follow the individual links to print out each recipe.)

Gingerbread Crepes with Ginger Cranberry Compote

Until this summer when I made buckwheat crepes with strawberry rhubarb compote I had never made crepes. I always thought they would be super complicated to make and they wouldn&rsquot be worth the time. Well, I was wrong. I said it then and I&rsquoll say it again &ndash crepes are better than pancakes. PLUS you can stuff them full of vanilla bean mascarpone filling, then put more filling on top and then top it all off with a flavor packed ginger cranberry compote.

Now because it&rsquos almost Christmas I totally went for the whole gingerbread feel for these crepes. Plus, because I make every meal based on how it will look in photography, I decided it had to have cranberries on top. I needed a punch of color to brighten up these pictures and add a bit of &ldquochristmastime&rdquo flair.

Oh and before I forget I need to tell you all about my handy dandy Anolon Advanced Umber 9.5 inch crepe pan that I used to pull this entire dish together. Now I know you&rsquore probably thinking &ldquono I don&rsquot want to buy a crepe pan&rdquo but stop thinking that! It seriously made making these crepes a breeze. The pan was lightweight enough to easily pick up and swirl the batter but heavy duty enough to stand up to my giant bowl of crepe batter. Seriously I knocked out my crepes in less than 15 minutes. I would like to think that it might be some sort of speed crepe making record but I don&rsquot want to brag.

Now just remember &ndash if you can make pancakes you can make crepes. PLUS they are perfectly acceptable to eat room temperature so you don&rsquot have to do that awkward &ldquorush to get everything done at the same time so its all piping hot&rdquo routine. Make your batter and while it resting start the cranberries and filling. Then while the cranberries are cooling you can make the crepes and then throw it all together and boom dessert&hellipor breakfast.

Get the full Gingerbread Crepes with Ginger Cranberry Compote recipe on Anolon!

Disclosure: This recipe was sponsored by Anolon. As always all opinions and thoughts are 100% my own.

Maple Cranberry Gingerbread*

  • 2 cups fresh cranberries
  • ½ cup Sugarmaker’s Cut pure maple syrup
  • 1 stick (1/2 cup) butter
  • 2/3 cup dark brown sugar
  • ½ cup whole milk
  • ¼ cup molasses
  • 1 ½ cup all purpose flour
  • 1 Tbsp ground, dried ginger
  • ½ tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¼ tsp black pepper
  • 2 large eggs
  • 1 Tbsp grated fresh ginger

Preheat oven to 350. Line a 9” cake pan with parchment to prevent sticking and then lightly grease the sides.

In a small saucepan, combine the cranberries and maple syrup. Bring the mixture to a boil and then reduce to a simmer, stirring occasionally. Let cook for about 8 minutes or until some of the berries have begun to pop. Turn off the heat and set aside to cool.

In a separate saucepan, put the butter, brown sugar, milk and molasses and turn the heat on medium. Heat until the butter is melted and the ingredients are blended but don’t let it come to a boil. Set aside to cool.

In a large bowl, combine the flour, dried ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter mixture. Beat in the eggs and then add the fresh ginger.

Pour the batter into the prepared pan. Take your cranberry compote and put spoonfuls a few inches apart throughout the cake batter. Take a knife and run it through the cranberries to make a swirl effect. Put the cake in the oven and bake for about 30 minutes or until a fork pierced in the middle comes out clean. Let the cake cool and then serve plain or with whipped cream.

*Originally “Sticky Cranberry Gingerbread” by Melissa Clark, New York Times

Sticky Cranberry Gingerbread

Last night I went on Facebook and asked if it was still OK to make gingerbread since you know…Christmas has passed. The general consensus was that there is not specific season for gingerbread we can eat it all year round. Let me just say that I LOVE YOU. Thank you for humoring my gingerbread craving. I didn’t get to taste any gingerbread this holiday season, so here I am rectifying that. Gingerbread all day, everyday…until I finish this one.

I do believe that cranberries won’t be around for much longer, so let’s take advantage of those and make this seasonal gingerbread cake. Once upon a time I made a cranberry apple upside cake and it was fabulous. But it lacked the depth and spiciness that only molasses can provide.

So here we are with a fantastic sticky cranberry gingerbread that I’ve had my eye on for months. It’s a sturdy cake that’s so rich and gooey. I’m sure by the time you read this I’ll have eaten half, but can you really blame me? I had a craving.

We’re gonna need a bunch of stuff for this recipe. I really like this shot. I dunno why.

I would suggest starting off with sifting your dry ingredients together. Get that out of the way.

Also put parchment paper in your baking pan.

First we make a cranberry compote. Simple as pie. But it’s not pie. It’s compote.

Sugar, cranberries and a smidge of water. It’s goes on the stove for about 10 minutes. Cranberries will burst.

Fun will happen and then you’ll have a compote.

Then we get the molasses butter mixture going. Golden Syrup is added to the mix! It’s gorgeous!

I wonder if you could sub in honey? Anyone care to weigh in on that?

Butter, milk, molasses, brown sugar & golden syrup go into another small pot. You heat it up!

Then you take the molasses mixture and pour it over the flour mixture. STIR.

Beat two eggs and stir them into the molasses flour mixture.

Oh look! The compote is done. Cool cool.

We make things extra spicy with the fresh grated ginger. If you’re in the market for a ginger grater, this one is fab!

It makes grating ginger a breeze!

Put the ginger in the batter last! Mix. Done!

Pour the batter into the prepared pan. We’re gonna marry the cranberries with the cake.

It’s so glossy and shiny. It’s hard to see, but it’s real magic.

Can you see why sticky is the first word in this recipe? It’s tangy, spicy & sweet. You’ll love the texture.

Note: Feel free to use fresh ginger in this, too. Peel about a two inch knob of ginger and cut it into chunks. Remove chunks before serving.

For a twist on cranberry sauce this year, try this sweet, tart, and earthy beet-and-cranberry condiment. Toasted whole coriander and brown mustard seeds add warmth and take the chutney into savory territory. The chunky texture is part of the charm here, a great contrast to the mashes and casseroles on the table. Beyond the Thanksgiving plate, you can serve the chutney as a topper for crostini spread with goat cheese or with smoked salmon.

Gingerbread Sweet Rolls with Cranberry Compote

This is a special post and it’s the start of something new here. Now that my food blog is out of retirement (you can find out more about that here), it basically means I need to start playing catch up. There are several recipes we need to enjoy from many of the Man Card Series.

We’ll enjoy them soon. I promise. For now, we need to celebrate Man Card Book 13 with Aiden’s special sweet roll recipe that won over Cora’s heart in My Gingerbread Man.

When I started writing the short story, I did what I’ve always done and mentioned a recipe. The difference with this book and the recipe- when I would write gingerbread sweet rolls, I wanted one. Then I realized if I wanted one of those delicious rolls, someone else would want one, too.

Guess what I did? I pulled my special pumpkin sweet roll recipe out of the vault and changed it up. Instead of pumpkin and a few other ingredients, we would enjoy gingerbread additions in each element of the new recipe. It took a full day prepping but y’all, it worked. Look!

Cora loved this recipe in the book.

Better yet, my hubby loved the recipe.

The sweet rolls will take a little time to make but it’s so worth it. Your family will love them and they’re perfect for the holidays. If you love making bread, then have fun diving in and kneading the heck out of that beautiful dough.

Gingerbread Sweet Rolls with Cranberry Compote

Recipe created by Terra Kelly

Prep: 1 hour 40 minutes (includes proof time)

Cook: 25-30 minutes

Serves: 16-18


5 - 5 1/2 cups all-purpose flour (plus extra ¼ cup for surface)

1 package dry active yeast

1 ½ - 2 Tbsp Ground Ginger (depending on how much ginger you want to add)

Filling for rolls

1 cup cranberry compote (recipe below)

1 1/4 cup unsalted butter, softened

Cranberry Compote

2 ½ cups fresh cranberries

Preheat oven to 375 degrees Fahrenheit. Grease a large baking dish, or 9x13 pan with butter. TIP: Be sure to have a calibrated thermometer available.

In mixer, with paddle attachment, blend 2 1/2 cups flour and yeast on low speed.

In small saucepan on medium low heat, whisk together half and half, sugar, butter, and salt. You want the temperature of the milk mixture to be between 120-130 degrees Fahrenheit before adding to yeast and flour mixture. When ready, slowly pour milk mixture into flour and mix on low speed until well incorporated (don’t over mix). Next, add eggs, one at a time, and then add molasses. Mix well.

If you continue using your mixer, add more flour (about 2 1/2 cups - add more if too sticky) and mix until incorporated. Swap paddle attachment for bread hook, and knead dough for 10 minutes.

If you mix by hand, mix with spoon 2 1/2 cups of flour (add more if too sticky). Mix until well incorporated. Knead dough on a floured surface for 10 minutes.

Place in oiled bowl and turn dough to oil both sides. Cover dough with damp towel and let sit for one hour, or until dough has doubled in size in a warm area.

In small saucepan over medium heat, add cranberries, sugar, ginger, cinnamon, nutmeg, and ¼ cup water. Cook down until cranberries have burst and mixture resembles a thick compote. Let cool.

When dough is ready, place on a floured surface. Roll out until dough is about 1/4 inch thick. In separate bowl, mix together butter and brown sugar. Then spread butter mixture over dough. Next, spread cranberry compote over butter and brown sugar mixture. Lightly sprinkle with ginger. Carefully roll up dough and then cut into slices about one inch thick. Place on greased pan and bake for 25-30 minutes. Rolls are ready when golden brown and internal temperature reaches 200-210 degrees F.

The Nerdy Chef

One of my favorite parts about this time of year is all the cookies. You can bake cookies for no reason and nobody will question it or berate you for ruining their summer bodies or New Years resolutions. It is prime cookie-eating time, y'all, and boy do I have some good recipes for you. There's my all-time most popular recipe for white chocolate cranberry cookies, some naturally beautiful red velvet crinkle cookies, festive Christmas light cookies, and the best of holiday cookies swirled into one snickersnap. These cranberry gingerbread linzer cookies only add to the merriment and the food babies. They consist of spiced gingerbread cookies sandwiched with a fresh cranberry compote, and you can sprinkle them with powdered sugar for extra holiday flair.

The keys to any good gingerbread cookie (or gingerbread in general) are molasses and the perfect blend of spices. Here, I mix the molasses in when I add the eggs to the creamed butter and sugar. This makes sure it's properly incorporated, since you have to avoid overworking the dough once you add the flour. I normally add brown sugar to most of my cookies, but here you get the molasses flavor and chewiness from the molasses itself, so granulated sugar works just fine. The spice mixture is my favorite blend of 3 parts cinnamon, 2 parts each ginger and nutmeg, and 1 part each allspice and cloves. You can adjust that if you want extra-gingery gingerbread or have other preferences, or you can just buy pumpkin pie spice blends if you don't plan on using these spices much.

Most of my cookies are scoop and bake, meaning that you can just take a cookie scoop or spoon to the dough and bake it right away. Others are slice and bake you roll the dough into logs, slice them into coins, and bake them. These are probably the most complicated since you have to roll them out and cut them into the proper shapes. If you want oreo-style sandwich cookies, you can use the slice and bake method, but for the classic linzer cookie shape with the center cutout to see the filling, you're going to need to roll them. I make mine about 1/4" thick (chilling for a few hours definitely helps with the rolling) so you still get some chew with a bit of crispiness, and I have a set of round cookie cutters with scalloped edges. You can make these any shape, whether it's simple round cookies (use a glass/cup if you don't have any cookie cutters) or more festive shapes. I cut all the dough to the same size then cut out the centers of half the shapes. This way, you get one whole piece for the bottom and once piece with a window for the top.

The cranberry filling is like a traditional cranberry sauce from Thanksgiving but cooked down more (and with more sugar) so it's more of a jammy consistency. If you can find cranberry jam or another flavor of jam you prefer, you can save yourself some time and swap it in. I, however, love taking advantage of the cranberries since they're only in season for a few weeks out of the year.

All you have to do is combine cranberries, sugar, and a splash of orange juice and cook it for 10 minutes or so until the berries burst. I take a wooden spoon to it to help crush the berries since I like some texture but whole berries would be a bit too clunky for these delicate cookie sandwiches. If you want it really smooth, you can pulse it in a food processor or blender and/or strain the compote to get out the big pieces. The natural pectins in the cranberries help to thicken the mixture, as does boiling off the water during cooking. If it looks too thin (it should be a spreadable consistency), put it back on the stove until it's ready.

Once the cookies and the cranberry compote cool, it's time to sandwich them. I take a whole cookie, spread some cranberry jam on the flat side (the bottom of the cookie since the top puffs up a bit), and top it with a cookie with a window. Just before serving, I like to dust them with powdered sugar to dress them up a bit and give even more color contrast. These would make lovely gifts, especially if boxed with some of the other cookie recipes, or can stand on their own for a platter to keep your holiday guests happy.

1 1/2 Sticks Butter, Softened
1 1/2 Cups Sugar
2 Eggs
1 tsp Vanilla
3 T Molasses
2 2/3 Cups Flour
1 tsp Baking Powder
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger
1/4 tsp Cloves
1/4 tsp Allspice
2 Cups Cranberries
1/4 Cup Orange Juice

Beat the butter and 1 cup sugar together. Add the eggs, vanilla, and molasses and beat until smooth.

Whisk the flour, baking powder, salt, and spices together. Gradually add to the butter mixture. Chill for at least 2 hours or until firm.

Heat oven to 375F and line cookie trays with parchment.

Split the dough in half and roll to 1/4" thick. Cut into circles and rings and bake for 6-8 minutes or until just golden.

Meanwhile, combine the cranberries, remaining sugar, and orange juice in a medium pot. Cook for 10 minutes over medium heat until thick, stirring occasionally and mashing with a spoon until the berries are burst.

Spread a small spoonful of cranberry compote on each cookie. Top with another cookie or ring and repeat until all cookies are sandwiched.

Ingredients for this healthy gingerbread cookies recipe

This gingerbread recipe uses only 10 ingredients:

  • Almond Flour: I love my making my own blanched almond flour, but you can use store-bought almond flour as well. This brand (affiliate link) is my favorite.
  • Spices: I used ground cinnamon, ground ginger, and allspice in the recipe below, but you can also add in a pinch of ground cloves and nutmeg.
  • Blackstrap Molasses: I used this unsulphured blackstrap molasses (affiliate link).
  • Coconut Sugar: I love using coconut sugar in baking as it tastes very similar to brown sugar, but it has a low glycemic index that doesn’t spike up your blood sugar. However, if you do not have coconut sugar you can substitute it with brown sugar.
  • A Large Egg: You only need one large egg to get a great texture.
  • Coconut Oil: Most ginger snap cookies use a stick of butter, but here we are swapping it with just two tablespoons of melted and cooled coconut oil. With that being said, I have also tested this recipe with grapeseed oil and it worked perfectly.
  • Baking Soda: Only ½ teaspoon of baking soda for the perfect chewy and coarse texture.
  • Vanilla Extract: Only a tablespoon of vanilla extract to bring together and enhance all the flavors in the recipe.

Is ginger paleo?

If you are new to paleo baking you might be wondering whether or not ginger is a paleo-friendly ingredient. The answer is yes. With high levels of anti-inflammatory compounds called gingerols, both fresh ginger and ground ginger spice are paleo-friendly.

Our 10 Most Saved Recipes of 2020

Scanning our list of the top saved recipes of 2020, it’s easy to see that the two things that brought the most comfort to your kitchen this year were cookies and easy, family-friendly chicken dinners. We’re with you! Saving recipes like our creamy balsamic chicken skillet, carrot cake oatmeal cookies, and brown sugar cookies means they’re quick and easy to find so you make them again and again. Of all the new recipes we published in 2020, these are the 10 readers have saved to their Recipe Boxes more than any other.