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Sticky Cranberry Gingerbread

Melissa Clark
  • 90 minutes
  • Serves 8 to 10

INGREDIENTS

2 cups

Cranberries, fresh or frozen

1 tbsp

Ginger, ground

1 tbsp

Ginger, fresh

2

Eggs, large

1/2 cup

Maple syrup

1/4 cup

Molasses

1 1/2 cups

All-purpose flour

1/2 tsp

Baking powder

1/4 tsp

Baking soda

1/4 tsp

Black pepper

2/3 cup

Brown sugar, dark

1/2 tsp

Cinnamon, ground

1 cup

Granulated sugar

1/2 tsp

Kosher salt

1 stick

Butter, unsalted

1/2 cup

Whole milk