Cranberry Gingerbread

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cranberry ginger bread moist spicy apple pie spice victoria gourmet recipe

Moist, spicy and packed with cranberries, this gingerbread is perfect for the holidays.  Whipped cream or crème fraîche makes the perfect complement. 


1/2 tablespoon Apple Pie Spice
1 tablespoon Cochin Ginger
2 cups frozen or fresh cranberries
1 cup sugar
1 stick unsalted butter, room temperature
2/3 cup dark brown sugar
1/2 cup whole milk
½ cup maple syrup
1/4 cup molasses
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
1 tablespoon fresh ginger, grated

Recipe Info

Difficulty Level: 
Prep Time: 
30 minutes
Cook Time: 
50 minutes
Total Time: 
1 1/2 hours plus cooling time
Serving size: 


1. Preheat oven to 350º.
2. Butter and flour a 9 inch baking pan- round or square works.
3. In a small non-reactive sauce pan, combine the cranberries, granulated sugar and 1 tablespoon water. Cook over medium heat, stiriring occassionally until cranberries form a thick syrupy sauce, about 10 minutes.
4. In a seperate sauce pan combine brown sugar, milk, maple syrup and molasses. Bring to a simmer then remove from heat. (Do not boil, the mixture will curdle).
5. In a large bowl sift together the flour, apple pie spice, powdered ginger, baking powder, salt and baking soda. Stir in the butter- maple-molasses mixture, then beat in the eggs. Fold in the fresh ginger.
6. Pour the batter into the prepared pan. Drop dollops of the cranberry mixture onto the surface. With a butter knife, swirl the cranberry sauce into the batter in a swirly design.
7. Bake for 50 minutes or until a toothpick comes out clean. Cool completely in the pan before cutting.
8. Store in an airtight container at room temperature for 3 days or freeze for up to 1 month.


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Recipe Tip:
To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving.
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