Tis the season to be Jolly and this Orange Glazed Fresh Cranberry Gingerbread is a wonderful way to welcome the festive season with open arms. Spicy and sweet and packed full of ginger and molasses. And bright flavourful pops of tart cranberries and a sweet simple orange glaze to top it all off. Seriously if that doesn’t scream festive season to you then I don’t know what will.
This is a pretty basic gingerbread recipe, its one I tweaked from an old post (Old Fashioned Orcadian Gingerbread) changing a few things and adding fresh cranberries and a sweet simple orange glaze. To give it a more festive feel.
It has a deep sweet spicy molasses flavour to it and the sour fresh cranberries add a real pop of flavour to each bite. The sweet simple orange glaze brings it all together. You need to be a fan of molasses to really enjoy the rich deep flavours this orange glazed fresh cranberry gingerbread has. Don’t worry if you live in the UK and you find molasses difficult to come by, you can totally use black treacle in its place.
Simple melt and mix
Like a lot of my gingerbread recipes, I like to melt the molasses/treacle, butter and sometimes the sugar together first. I find this helps to give the gingerbread a more dense, sticky consistency over the lighter cake-like consistency you get by using the creaming method. Its simple to do and only takes a few minutes. I got this trick off of my Mum, she makes a wonderful non-molasses gingerbread (which I will be sharing soon) using this method and it helps to give it that lovely sticky feeling.
I must apologise for the weird photos, but it gets dark pretty early here in Scotland in the Winter and I foolishly made this in the afternoon. Yep, my fella can smell gingerbread at 100 paces and this was not going to last unscathed until the following day. Hence why I only really have half a loaf of this Orange Glazed Fresh Cranberry Gingerbread to show you. I do have one picture with the whole loaf but it was taken on my phone so please accept my apologies!
Orange Glazed Fresh Cranberry Gingerbread
- 280 grams plain / all purpose flour (2 and ¼ cups)
- 110 light brown sugar (1/2 cup lightly packed)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- 2 tablespoons ground ginger
- 1 teaspoon baking soda
- ½ teaspoon salt
- 75 grams unsalted butter (1/3 cup)
- 110 grams dark molasses / black treacle (1/4 cup + 1 tablespoon)
- 2 large eggs lightly beaten
- 240 millilitres milk (1 cup)
- 125 grams of fresh or frozen cranberries (1 cup)
- 10 tablespoons icing sugar (Powdered sugar)
- Juice 1/2 an Orange
- Preheat your oven to 180C / 350F / Gas mark 4 and lightly grease a 2-pound loaf tin or use a liner like I did.
- In a medium-sized mixing bowl add the flour, sugar, spices, baking soda and salt and give it a gentle mix so everything is well combined.
- In a small saucepan over a low heat add in the butter and molasses / black treacle and very gently heat until the butter is melted into the molasses.
- Give it a few minutes to cool down a little bit and whisk in the lightly beaten eggs and half of the milk.
- Pour this mixture into the dry ingredients. Then carefully mix it all together to form a light in colour pourable batter. You may need to add more of the milk at this time to loosen the batter. You want it pourable but not overly runny, I found I did not use all of the milk.
- Fold in your cranberries.
- Pour the batter into your prepared tin and pop it into your hot oven.
- I have a notoriously slow oven so it took 50 minutes to bake through but check it at the 35-minute mark to see if it's done. Insert a pick and it should come out clean.
- Once baked through take it out of the oven but leave it in its tin to cool for 10 minutes then transfer it to a wire rack to fully cool down.
- For the glaze, mix the icing sugar with the juice from half an orange and drizzle over the top of your cool loaf.
- Slice and enjoy.
- I have found this loaf freezes well for at least 2 months unglazed.