Gingerbread Jars with Cranberry Curd
- Level: Intermediate
- Yield: 26 (4 ounce) jars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 326
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 48
- Dietary Fiber
- 1
- Sugar
- 34
- Protein
- 3
- Cholesterol
- 89
- Sodium
- 185
- Total: 3 hr 20 min (includes cooling time)
- Active: 30 min
Ingredients
Gingerbread:
1 stick (8 tablespoons) unsalted butter, melted, plus extra butter at room temperature for greasing the pan
1/4 cup orange juice
1/2 cup golden raisins
1 cup molasses
1 cup (8 ounces) sour cream
2 2/3 cups all-purpose flour, divided
1 1/2 teaspoons ground ginger
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon kosher salt
1/3 cup crystallized ginger
Cranberry Curd:
1 1/2 cups sugar
1/4 cup cranberry juice
1/4 teaspoon kosher salt
6 large egg yolks
1 stick (8 tablespoons) unsalted butter, cut into pats
Sweetened whipped cream, for serving
Directions
- Make the gingerbread: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch cake pan with a little softened butter and line with parchment paper, letting any excess hang over the edges of the pan.
- Place the orange juice and raisins in a measuring cup and set aside to soak. In a mixing bowl add the melted butter, molasses and sour cream, whisking until well combined. Add 1 2/3 cups of flour, the ginger, baking soday, cinnamon, cloves and salt and whisk together until combined. Drain the raisins, then add them to the batter along with the remaining 1 cup of flour and the crystallized ginger. Combine with a silicone spatula, then pour into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 45 minutes. Remove the cake from the oven and set aside to cool completely before cutting the cake into 1-inch cubes.
- While the cake bakes, make the cranberry curd: Into a saucepan set over medium heat, add the sugar, cranberry juice and salt and whisk until smooth. Once the sugar is dissolved, whisk in the egg yolks, then add the butter. Reduce the heat to low and cook, stirring constantly, until the cranberry curd thickens and reaches 170 degrees F on an instant-read thermometer. Remove from the heat and transfer the curd to a bowl to cool.
- To assemble: Place a few pieces of the gingerbread cubes in a small jar, add 2 tablespoons of the cranberry curd on top of the gingerbread and top with whipped cream.