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1. #Cranberry sauce whipped cream recipe how to#
2. #Cranberry sauce whipped cream recipe cracker#
3. #Cranberry sauce whipped cream recipe full#

#Cranberry sauce whipped cream recipe full#

Cream Cheese – a full 8 ounces of cream cheese! Set the block out a few hours ahead of time to soften OR place cream cheese block on a plate and microwave for 10 second intervals until softened.Whole Berry Cranberry Sauce – bursting with plump cranberries, a whole can of this seasonal goodness goes into our pies!.Butter – we love unsalted butter for our recipes.Sugar – white granulated sugar is our choice.

#Cranberry sauce whipped cream recipe cracker#

Alternately, graham cracker crumbs are sold by the box for convenience, just measure what you need right from the package. When crushed into crumbs, you’ll want a measure of 1 1/2 cups of crumbs. Depending on how yours are packaged, you may need more or less.

There are many gingerbread recipes, but this is special. The brown sugar whipped cream is fabulous. Or add it to seltzer and lime for a good summer drink.)Īn instant hit with everybody. The leftover ginger water/syrup makes great tea, too. (Just simmer chunks of fresh ginger in sugar water for a very long time, then roll the chunks in sugar and let them dry.

#Cranberry sauce whipped cream recipe how to#

And when I had the urge to make it again, and had no crystallized ginger, I was so desparate I figured out how to make some form of c. THE best, most gingery gingerbread I've ever made-or had. Light texture with a nice balance between the tart cranberries and the sweetness of the gingerbread. We tried this recipe last night and it just hit the spot! Very delicious. This is one of the very best I've ever had. I collect gingerbread recipes and have quite a few very good ones. Found they needed an extra ten minutes of baking. Didn't have a glass dish so I baked them in two foil pans of the suggested size. Came out spectacular! Everyone loved it, particularly the subtle infusion of cranberry and crystallized ginger. Made a double batch for an office birthday party. I can't wait to try it with the brown sugar whipped cream! I also used regular whipped cream, to save on time. I used regular molasses, and I baked it in a bundt pan and sprinkled icing sugar on it. I made it for an office Christmas party and people loved it. The brown sugar whipped cream was great on the Thanksgiving pies. No one ate more than a bite or two and I tore up the recipe to be sure that I never make it again. The reviews were great, and the gingerbread smelled wonderful while baking. Although it was wonderful served warm with the brown sugar whipped cream, it was still tasty leftover because the gingerbread stays quite moist. I tried the cranberry gingerbread for Christmas and everyone loved it. i make it often for home and work and everyone loves it. This is best gingerbread i have ever tasted. Not enough ginger taste, although we did like to crystalized ginger chunks. Will try this one next time I'm in the mood for gingerbread - but the Old-Fashioned recipe will be hard to beat. Used the brown sugar cream for the Old-Fashioned Gingerbread from this site. I served them on individual plates that were drizzled with caramel sauce, topped with the gingerbread and a dollop of the whipped cream and sprinkled with additional crystallized ginger.

I baked it in 12 mini Bundt pans for about 30 minutes. I also used dark molasses instead of light, and incresed the buttermilk to 1-1/3 cups. Also, it's a little blah in its original form so I increased the ginger to 2 tablespoons, the allspice to 1 teaspoon, and the cloves to 1/2 teaspoon. First, I got rid of the cranberries they don't make sense in this recipe. I made this twice, once the way the recipe was written, and a second time with modifications. It's lovely with peaches and/or nectarines, too. Buttermilk and butter give it luscious taste and texture, and crystallized ginger elevates but does not overpower the flavors. This is GREAT - with and without the cranberries - for a wide range of palates (young to old, mild to spicy). It has a rich flavor and texture and is spicy so it is a very filling dessert. I also substitute treacle and/or golden syrup for molasses. I adapt the filler (cranberries, ginger) to what we have on hand, and I use mostly plain cream, as sour cream is difficult to find where I am. I've made this for about 10 years now, mostly as my husband's birthday cake! We love it.