Cheryl Alters Jamison, Bill Jamison

Cranberry-Ginger Crumble

Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

Here’s a great dish to go with a fall barbecue, during the season when you can easily find garnet cranberries to pair with snappy ginger. For a nice enhancement, top the crumble with softly whipped cream flavored with a big pinch of ground ginger.

Ingredients

  • 2 12-ounce bags cranberries, fresh or frozen
  • 1 cup granulated sugar

Method

  1. Preheat the oven to 350°F. Butter an 8-inch square baking dish. Place the cranberries in the dish. Mix the sugar and ginger, and pour evenly over the cranberries.
  2. Break each of the gingersnaps into several pieces and transfer them to a food processor.