Ginger bars, for spicy holidays
By ALISON LADMAN
These bars are a serious triple-ginger threat. We packed three varieties of ginger into these tender, chewy bars — grated fresh ginger, dry ground ginger and chopped crystalized ginger. Combined with the elderflower liqueur-soaked cranberries that stud the bars, it is an intoxicating combination (but still child-friendly, though you may not be willing to share).
Want to go for a fourth source of ginger? Swap ginger liqueur for the elderflower. And if cranberries aren’t your style, chopped dried apricots or dried cherries would be good, too.
TRIPLE-GINGER CRANBERRY BARS
Start to finish: 45 minutes (plus overnight soaking)
Makes 24 bars
1 cup dried cranberries
1/2 cup Saint Germain elderflower liqueur
2 cups packed brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 teaspoons salt
2 3/4 cups all-purpose flour
1 tablespoon grated fresh ginger
1 teaspoon dry ground ginger
1/2 cup chopped crystallized ginger
1/2 cup slivered almonds
In small bowl or glass, combine the cranberries and liqueur. Cover and let soak overnight.
When ready to cook, heat the oven to 350 F. Coat a 9-by-13-inch baking pan with cooking spray, then line it with parchment paper.
In a medium bowl, use an electric mixer to beat together the brown sugar, butter and salt until light and fluffy. With the mixer running, add the eggs, one at a time, scraping the bowl between each addition.
Stir in the flour, fresh ginger, ground ginger and the soaked cranberries (they should have completely absorbed the liqueur).
Spread the mixture into the prepared baking pan. Sprinkle the top with the chopped crystallized ginger and the slivered almonds.
Bake for 25 to 30 minutes, or until light golden brown and slightly firm to the touch. Let cool completely in the pan, then cut into 24 bars. Store in an airtight container at room temperature for up to a week.
Nutrition information per bar: 230 calories; 70 calories from fat (30 percent of total calories); 8 g fat (4 g saturated; 0 g trans fats); 40 mg cholesterol; 37 g carbohydrate; 1 g fiber; 24 g sugar; 3 g protein; 135 mg sodium.
Rules for posting comments
Comments posted below are from readers. In no way do they represent the view of Oahu Publishing Inc. or this newspaper. This is a public forum.
Comments may be monitored for inappropriate content but the newspaper is under no obligation to do so. Comment posters are solely responsible under the Communications Decency Act for comments posted on this Web site. Oahu Publishing Inc. is not liable for messages from third parties.
IP and email addresses of persons who post are not treated as confidential records and will be disclosed in response to valid legal process.
Do not post:
- Potentially libelous statements or damaging innuendo.
- Obscene, explicit, or racist language.
- Copyrighted materials of any sort without the express permission of the copyright holder.
- Personal attacks, insults or threats.
- The use of another person's real name to disguise your identity.
- Comments unrelated to the story.
If you believe that a commenter has not followed these guidelines, please click the FLAG icon below the comment.