Sticky Cranberry Gingerbread Recipe
By Melissa ClarkTotal Time1½ hours plus coolingRating5(3,398)NotesRead community notesSticky, 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.Learn: Melissa Clark’s Thanksgiving or to save this recipe.Subscriber benefit: give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribePrint OptionsInclude recipe photoAdvertisementIngredientsYield:8 to 10 servings2cups/8 ounces/266 grams fresh or frozen cranberries1cup/200 grams granulated sugar1stick/4 ounces/113 grams unsalted butter⅔cup/133 grams dark brown sugar½cup/120 milliliters whole...