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Sticky Cranberry Gingerbread Recipe | Recipe | Gingerbread recipe, Desserts, Recipes
Sticky Cranberry Gingerbread Recipe | Recipe | Gingerbread recipe, Desserts, Recipes
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cooking.nytimes.com

Sticky Cranberry Gingerbread Recipe

Sticky, 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.
nytcooking
NYT Cooking

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