Recipes: Double Ginger Mini-Loaves, and Very Fresh Cranberry Relish, and Cranberry Ginger Sauce

Makes 2 mini-loaves (6 to 8 slices per loaf).

Note: These are just the right size for gift giving. The best part is filling the kitchen with wonderful smells. Wrap them tightly in plastic wrap and they'll stay fresh and moist for at least a week. From Beth Dooley.

• 1 1/4 c. flour

• 1/2 tsp. ground cinnamon

• 1/2 tsp. ground ginger

• 1/4 tsp. ground nutmeg

• Pinch ground cloves

• 1/4 tsp. salt

• 1/2 c. mild molasses

• 1/3 c. milk

• 1/3 c. light brown sugar

• 1/2 stick (4 tbsp.) unsalted butter, melted

• 1 egg

• 1/2 c. fresh cranberries

Directions

Preheat the oven to 350 degrees. Grease and flour 2 mini (3- by 5 3/4-inch) loaf pans.

In a medium bowl, whisk together the flour, cinnamon, ground ginger, nutmeg, cloves, baking powder and salt.

Pour the batter into the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes; remove from the pans. Cool completely on wire racks before wrapping.

Makes about 3 cups.

Note: Serve this zesty, bright tasting salsa with chips, swirled into mayonnaise and whisked into vinaigrette. It will keep at least a week in the refrigerator in a covered container. From Beth Dooley.

• 2 unpeeled clementines, halved and seeded

• 1 1/2 c. fresh cranberries

Directions

Working in batches, purée the clementines and cranberries in a food processor fitted with a steel blade. Turn into a bowl and stir in the sugar to taste.

Makes 2 1/2 cups.

Note: Tangy and sweet with gingery heat, this sauce doubles as jam on scones or over ice cream. From Beth Dooley.

• 1 1/2 c. fresh cranberries

• 1/4 c. chopped crystallized ginger

• 1/2 c. sugar or honey, to taste

Directions