James' post about the
Cranberry Noir describes how he got the fresh cranberries from a former student. Said student actually brought so many cranberries (6 cups!) that not only was he able to make the sauce that we'd been salivating over, there were still plenty of cranberries so that I could make the
Sticky Cranberry Gingerbread recipe I found in the
New York Times. Sticky is definitely the right adjective to use when describing this gingerbread. These adjectives are also appropriate:
- Spicy (I used even more spices than the recipe called for including fresh ground cloves and allspice)
- Sweet
- Yummy
It took longer to bake than the 50-minutes indicated in the recipe (more like 75) and it stuck badly to the parchment. Next time I will just grease a pan.
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