Christmas might be over, but winter is here to stay for a long time still. So the season is still perfect for my gingerbread dutch baby with cranberry sauce. I mean it only snowed for the first time this winter in NYC yesterday. Plus we still have our Christmas tree up and will keep at least our electric candle arch for several more weeks. And I definitely still crave warm and sweet desserts.
I also like to make all kinds of pancakes in the afternoon for coffee and cake because it doesn’t take much time and they are so good fresh out of the pan. It takes only about half an hour to make this recipe. Just make the Dutch baby batter quickly and put it in the oven. Meanwhile you can use the time to make the cranberry sauce.
While I remember buying gingerbread spice mixes in Germany, I can’t find them in the U.S. (or it takes weeks to order them). So I now just make my own mix as we have the single ground spices on our shelf anyways. Because I am such a big fan of gingerbread flavor, I added the spices to both the Dutch baby and the cranberry sauce. We found that utterly delicious. – And I can proudly say that I have converted Rich into a coffee and cake person, esp. when there is any kind of fresh (pan)cake available.
I could imagine that the biggest difficulty making the gingerbread Dutch baby with cranberry sauce is to find fresh cranberries. So you might want to substitute them either with frozen cranberries or canned cranberry sauce. If you use the latter, just add all the other ingredients and bring to a broil shortly. I also think cherries would be an excellent alternative to the cranberries. Something I still want to try.
To make the gingerbread Dutch baby with cranberry sauce, you need:
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Gingerbread Dutch Baby with Cranberry Sauce
Ingredients
For the Dutch baby
- 70 g or 1/2 cup flour
- 1 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 1/4 tsp. cloves
- 1/4 tsp. cardamom
- 1/4 tsp. aniseed
- 120 ml or 1/2 cup milk
- 3 eggs
- 2 tbsp. molasses
- 55 g or 4 tbsp. butter
For the cranberry sauce
- 225 g or 8 oz fresh cranberries
- 50 g or 1/4 cup sugar
- 60 ml or 1/4 cup orange juice
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 1/4 tsp. cloves
- 1/4 tsp. cardamom
- 1/4 tsp. aniseed
- 1 tbsp. maple syrup
Instructions
- Preheat oven to 220 °C (or 425 °F)
- In a bowl mix the batter for the Dutch baby until smooth, i.e. the flour, all spices, milk, eggs and molasses.
- Put the butter into a 25 cm (or 10 inch) skillet or baking dish. Put it into the oven just until the butter has melted.
- Add the batter to the skillet or baking dish.
- Bake in the oven for ca. 20 minutes.
- Decrease oven temperature to 150 °C (or 300 °F) and bake for another 5 minutes.
- Meanwhile combine all ingredients for the cranberry sauce in a small saucepan, i.e. the cranberries, sugar, orange juice, all spices and maple syrup.
- Stir regularly while heating everything up.
- After ca. 7 to 10 minutes the cranberries should pop.
- Stir again and switch off the stove once all cranberries have popped.
- Serve the Dutch baby together with the cranberry sauce.
