STICKY CRANBERRY GINGERBREAD
Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side.
Provided by Melissa Clark
Categories cakes, cookies and bars, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
- In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
- In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
- In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
- Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 4 grams, Carbohydrate 69 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 198 milligrams, Sugar 51 grams, TransFat 0 grams
FRUIT AND NUT BARK (APRICOTS, ALMONDS, CRANBERRIES & GINGER)
At the end of each holiday season I have a canister of cookie ingredients leftover. From that comes a collection of candies used to accent my trays. This year's bark was sensational and well worth posting. The combination of ginger and dark chocolate bursts in your mouth with every delectable bite. While the flavors here are complex and more sophisticated than my usual bark, but just wonderful year round.
Provided by justcallmetoni
Categories Candy
Time 20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate in a large double-boiler over just simmering water until barely melted. You want to avoid needing to re-temper the chocolate.
- Stir in the fruits and nuts. Pour out onto a cookie sheet lined with parchment paper.
- Let cool completely. Break into pieces and serve.
Nutrition Facts : Calories 165.4, Fat 11.8, SaturatedFat 5.9, Sodium 4.3, Carbohydrate 18.3, Fiber 3.2, Sugar 13.1, Protein 2.8
CRANBERRY BUTTER CRUNCH BARK
One Christmas I dreamed this recipe up when making buttercrunch toffee. It is an addictive treat that disappears fast.-Heather Ferris, Vanderhoof, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 4 pounds.
Number Of Ingredients 5
Steps:
- Grease a 15x10x1-in. pan with 1/2 teaspoon butter. In a heavy saucepan over medium-low heat, bring 1 cup butter, sugar and water to a boil, stirring constantly. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage). Pour into prepared pan (do not scrape sides of saucepan). Refrigerate for 1 hour or until hard., Break toffee into pieces. Place in a food processor; cover and process until coarsely chopped. Divide in half; set aside., Butter two 15x10x1-in. pans with remaining butter. In a microwave, melt 4 cups white candy coating. Stir in 1-1/2 cups dried cranberries and half of reserved toffee pieces. , Pour onto 1 prepared pan; spread to edges. Repeat with remaining white candy coating, dried cranberries and toffee pieces. Refrigerate until firm. Break into pieces.
Nutrition Facts : Calories 336 calories, Fat 18g fat (15g saturated fat), Cholesterol 16mg cholesterol, Sodium 42mg sodium, Carbohydrate 46g carbohydrate (43g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY NUT BARK
Studded with chunks or cranberries and nuts, this sweet creamy confection is the perfect last-minute gift! It's ready to wrap in less than 30 minutes, and everyone who tries it asks for more-and requests the recipe, too.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield About 1-3/4 pounds.
Number Of Ingredients 3
Steps:
- In a large microwave-safe bowl, melt candy coating at 70% power for 1 minute; stir. Microwave at 30-second intervals, stirring until smooth. Stir in cranberries and nuts. , Spread onto waxed paper-lined baking sheet. Refrigerate for 20 minutes. Break into small pieces; store in airtight containers.
Nutrition Facts : Calories 250 calories, Fat 13g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY ALMOND BARK
The addition of dried cranberries makes this almond bark extra special. It looks impressive but is really quick and easy to make. -Elizabeth Hodges, Regina Beach, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 pound.
Number Of Ingredients 4
Steps:
- In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Repeat with semisweet chocolate. Stir almonds and cranberries into white chocolate. Thinly spread onto a waxed paper-lined baking sheet. , With a spoon, drizzle semisweet chocolate over the white chocolate. Cut through with a knife to swirl. Chill until firm. Break into pieces. Refrigerate in an airtight container.
Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
More about "cranberry ginger bark recipes"
31 BEST CHRISTMAS BARK RECIPES FOR A HOLIDAY TREAT
From allnutritious.com
- Oreo Peppermint Bark. Indulge in the perfect blend of flavors with this delightful Oreo Peppermint Bark. Layers of rich, smooth chocolate studded with crushed Oreos and adorned with crunchy peppermint pieces create a festive treat that’s both visually appealing and scrumptious.
- White Chocolate Bark. Featuring two mouthwatering variations, you’ll enjoy the contrast between the sweet and creamy white chocolate and the array of toppings.
- Melted Snowman Chocolate Bark. Add a touch of whimsy to your holiday dessert spread with this creative Melted Snowman Chocolate Bark. Crafted to resemble adorable melting snowmen, this treat uses white chocolate as the base canvas.
- Gingerbread Cookie Bark. Capture the essence of cozy holiday baking with this Gingerbread Cookie Bark. Infused with the warm spices and molasses flavor of gingerbread cookies, this Christmas cookie bark features a blend of white and dark chocolate swirled together for a fun twist.
- Swirled Peppermint Bark. Elevate your holiday confections in the easiest way with this elegant Swirled Peppermint Bark. The marriage of rich dark chocolate and velvety white chocolate creates a visually striking base for this classic peppermint bark.
CHOCOLATE BARK WITH NUTS, CRANBERRIES AND GINGER
From kitchensanctuary.com
5/5 (1)Total Time 5 minsCategory SnacksCalories 2158 per serving
- Melt the chocolate in the microwave in 30 second bursts, stirring in between each burst. Once melted, pour into the prepared tin and use the back of a spoon to even spread the melted chocolate right up to the edges. Sprinkle the nuts, cranberries and crystalized ginger on top, then leave to set at room temperature (about 2 hours).
DARK CHOCOLATE BARK WITH GINGER, CRANBERRY & PISTACHIOS
From abbeyskitchen.com
5/5 (1)Total Time 20 minsCategory DessertCalories 280 per serving
- Cut a COOKINA Cuisine Reusable Baking Sheet to slightly hang over the sides of your baking pan.
- Place the chopped dark chocolate on the COOKINA Cuisine Reusable Baking Sheet on the baking pan and put in the oven. Put the white chocolate in an oven safe dish and add to the oven. Allow the chocolate to melt slowly, checking every minute to make sure it doesn’t over cook and stirring it gently throughout. This should take no more than 3-4 minutes.
CRANBERRY BLISS BARS {BETTER THAN STARBUCKS}
From feelgoodfoodie.net
Ratings 56Category DessertCuisine AmericanTotal Time 1 hr 10 mins
CRANBERRY GINGER BARK RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
EASY CHOCOLATE BARK RECIPE - COOKIE AND KATE
From cookieandkate.com
CRANBERRY GINGERBREAD CRUMB BARS (VEGAN + GF)
From feastingonfruit.com
CRANBERRY GINGERBREAD - FRESH APRIL FLOURS
From freshaprilflours.com
GINGER CRANBERRY SAUCE - JESSICA GAVIN
From jessicagavin.com
WHITE CHOCOLATE CRANBERRY BARK RECIPE - DINNER, THEN …
From dinnerthendessert.com
VEGAN CRANBERRY CRUNCH BARK - AT ELIZABETH'S TABLE
From atelizabethstable.com
EASY 4-INGREDIENT CRANBERRY BARK RECIPE - EVERYDAY …
From everydaydishes.com
GINGERBREAD SPICE CAKE WITH CREAM CHEESE ICING
From rachaelrayshow.com
CHOCOLATE CRANBERRY ALMOND BARK - LIZS HEALTHY TABLE
From lizshealthytable.com
MELISSA CLARK'S STICKY CRANBERRY GINGERBREAD - THE AMATEUR …
From amateurgourmet.com
25 EASY CHRISTMAS BARK RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
THE 3-INGREDIENT TRADER JOE’S MOCKTAIL I’M DRINKING ALL JANUARY LONG
From ca.news.yahoo.com
WHITE CHOCOLATE CRANBERRY & PISTACHIO BARK - CULINARY …
From culinaryginger.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love