Gingerbread Jars with Cranberry Curd Recipe

This Gingerbread Jars with Cranberry Curd Recipe is a spicy and moist recipe, which is made with molasses and cranberry juice. It’s a great choice for holiday parties, ready in about 3 hours.

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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

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

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.
2. Mix the Gingerbread Batter: In a measuring cup, soak the golden raisins in the orange juice. In a large mixing bowl, whisk together the melted butter, molasses, and sour cream until well combined. Whisk in 1 2/3 cups of the flour, the ground ginger, baking soda, cinnamon, cloves, and salt until a smooth batter forms.
3. Finish and Bake Gingerbread: Drain the raisins. Using a silicone spatula, fold the drained raisins, the remaining 1 cup of flour, and the crystallized ginger into the batter until just combined. Pour the batter into the prepared pan and 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.
4. Make the Cranberry Curd: While the cake bakes, start the curd. In a saucepan over medium heat, add the sugar, cranberry juice, and salt and whisk until the sugar is dissolved. Whisk in the egg yolks until smooth, then add the butter pats.
5. Thicken the Curd: 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.
6. 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 and cut it into 1-inch cubes.
7. Assemble the Jars: To serve, place a layer of gingerbread cubes in the bottom of a small jar or glass. Top with about 2 tablespoons of the cranberry curd, followed by a generous dollop of sweetened whipped cream.

Recipe Tips

• How do I get a perfectly smooth curd? The key is to stir constantly over low heat and never let the mixture boil, which can scramble the egg yolks. Using an instant-read thermometer to ensure it reaches 170°F is the most reliable way to know it’s properly cooked and will set up perfectly as it cools.
• Can I make this dessert ahead of time? Yes, this is a perfect make-ahead dessert. You can bake the gingerbread and make the curd up to 3 days in advance. Store the gingerbread cubes in an airtight container at room temperature and the curd in an airtight container in the refrigerator. Assemble the jars just before serving for the best texture.
• What if I don’t have crystallized ginger? If you can’t find crystallized ginger, you can simply omit it. For a spicier gingerbread, you could increase the ground ginger by another 1/2 teaspoon.
• How do I know when the gingerbread is done baking? The most reliable method is to insert a cake tester or a wooden skewer into the center of the cake. If it comes out clean, with no wet batter attached, the cake is done.

Serving Suggestions

These layered dessert jars are beautiful on their own, but can be elevated with simple garnishes.

• A sprinkle of ground cinnamon or nutmeg on the whipped cream
• A few fresh cranberries or a sprig of mint on top
• A small, whole gingerbread cookie tucked into the side of the jar
• A drizzle of any leftover molasses

How To Store Gingerbread Jars with Cranberry Curd

Unassembled: Store the gingerbread cubes in an airtight container at room temperature for up to 3 days. Store the cranberry curd in an airtight container in the refrigerator for up to 1 week. Assembled: Assembled jars should be refrigerated and are best eaten within 24 hours, as the gingerbread will continue to soften.

Gingerbread Jars with Cranberry Curd Nutrition Facts

• Serving: 1 jar (of 8)
• Calories: 550kcal
• Protein: 7g
• Fat: 25g
• Carbohydrates: 75g
• Sugar: 48g
• Sodium: 280mg

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

FAQs

Try More Recipes:

• Tres Leches Cake Recipe
• Sweet Potato Crumble Recipe
• Cranberry Cornmeal Cake Recipe