Double Ginger Mini-Loaves

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. baking power

• 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

• 2 tbsp. grated fresh ginger root

• 1 egg

• 1/2 c. fresh cranberries


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.

In a separate bowl, beat together the molasses, milk, sugar, butter, fresh ginger and egg. Beat in the flour mixture; stir in the cranberries.

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.

Very Fresh Cranberry Relish

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

• 1/2 to 3/4 c. maple sugar or white sugar, to taste


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.

Cranberry Ginger Sauce

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

• 1/2 c. cider

• 1/4 c. chopped crystallized ginger

• 1/2 c. sugar or honey, to taste


Put the cranberries and cider into a saucepan and set over medium heat. Cook until the cranberries have just begun to pop and stir in the crystallized ginger. Continue cooking until the sauce thickens, about 3 to 5 minutes. Add the sugar or honey to taste.