Gingerbread Jars with Cranberry Curd Recipe

This Gingerbread Jars with Cranberry Curd Recipe is a spiced and festive recipe, which is made with molasses and cranberry juice. It’s the perfect holiday dessert, ready in about 2 hours (including cooling).

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Gingerbread Jars with Cranberry Curd Recipe 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, chopped

Cranberry Curd:

• 1 1/2 cups sugar
• 1/4 cup cranberry juice (100% juice preferred)
• 1/4 teaspoon kosher salt
• 6 large egg yolks
• 1 stick (8 tablespoons) unsalted butter, cut into pats

Serving:

• Sweetened whipped cream

How To Make Gingerbread Jars with Cranberry Curd Recipe

1. Prep for Gingerbread: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch cake pan with softened butter, line it with parchment paper, and let the excess paper hang over the edges for easy removal later.
2. Soak Raisins: In a small measuring cup or bowl, combine the golden raisins and the orange juice. Let them soak to plump up while you prepare the batter.
3. Mix the Gingerbread Batter: In a large mixing bowl, whisk together the melted butter, molasses, and sour cream until well combined and smooth.
4. Add Dry Ingredients: Whisk in 1 2/3 cups of the flour, the ground ginger, baking soda, cinnamon, cloves, and salt until a smooth batter forms.
5. Finish the Batter: Drain the raisins (discard the juice or save for a cocktail). Using a silicone spatula, fold the drained raisins, the remaining 1 cup of flour, and the crystallized ginger into the batter just until combined. Do not overmix.
6. Bake: Pour the batter into the prepared pan. Bake for about 45 minutes, or until a cake tester inserted into the center comes out clean. Let the cake cool completely in the pan.
7. Make the Cranberry Curd: While the cake bakes, start the curd. In a saucepan over medium heat, add the sugar, cranberry juice, and salt. Whisk until the sugar is dissolved.
8. Thicken the Curd: Whisk in the egg yolks until smooth, then add the butter pats. Reduce the heat to low and cook, stirring constantly with a whisk or spatula, until the curd has thickened enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer. Do not let it boil, or the eggs will scramble.
9. Cool the Components: Remove the curd from the heat and transfer it to a bowl to cool completely. Once the gingerbread is fully cooled, use the parchment paper overhang to lift it from the pan. Cut the cake into 1-inch cubes.
10. Assemble the Jars: To serve, place a layer of gingerbread cubes in the bottom of small jars or glasses. Top with about 2 tablespoons of the pink cranberry curd, followed by a generous dollop of sweetened whipped cream.

Recipe Tips

• Why divide the flour? Adding the flour in two stages prevents clumps. The first addition creates a smooth base batter, and the second addition (folded in with the fruit) ensures the raisins and crystallized ginger are suspended evenly without overworking the gluten.
• Curd consistency: The curd thickens significantly as it cools. When you take it off the stove, it should look like a pourable hollandaise sauce. After chilling, it will be spreadable like a pudding.
• Don’t boil the curd! This is crucial. If the curd boils, the egg yolks will cook into solid bits, making the texture grainy. Keep the heat low and stir constantly. If you accidentally curdle it, push it through a fine-mesh sieve to save it.
• Can I make this ahead? Yes! Both the gingerbread cake and the cranberry curd can be made 2 days in advance. Store the cake wrapped in plastic and the curd in the fridge. Assemble the jars just before serving.

What To Serve With Gingerbread Jars

This is a rich, spiced dessert that serves as a perfect holiday finale.

• A hot cup of coffee or espresso
• A glass of sparkling wine or Prosecco (pairs well with the tart curd)
• A sprinkle of cinnamon or nutmeg on the whipped cream

How To Store Gingerbread Jars

• Refrigerate: Once assembled with curd and whipped cream, these jars must be stored in the refrigerator. They are best eaten within 24 hours of assembly.
• Components: The gingerbread cake can be stored at room temperature for 3 days. The curd must be refrigerated and lasts for up to 1 week.

Gingerbread Jars with Cranberry Curd Nutrition Facts

(Per jar, assuming 8 servings)

• Calories: ~580 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 180mg
• Sodium: 350mg
• Total Carbohydrate: 78g
• Dietary Fiber: 2g
• Sugars: 55g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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