We begin making the Sticky Cranberry Gingerbread Recipe by preheating the oven to 180 degree Celsius for 10 minutes. Grease the loaf mold with butter paper and keep it ready.

In a small pan, add the cranberries and 2 tablespoons of castor sugar and ½ cup water and let it boil till it turns into a compote.

Then keep all the dry ingredients along with grated ginger ready in a mixing bowl. Mix it till it well combined.

In a sauce pan add butter, brown sugar, jaggery, honey and milk and heat it on a very slow flame, till it all combined. Make sure you do not overheat it otherwise it will curdle.

In a small bowl beat the eggs along with few drops of vanilla essence and keep it ready.

Add the butter and sugar mixture to the dry ingredients and mix well using a whisk. Then add the egg mixture and the cranberry compote. Whisk well.

Add the batter into the mold carefully and make the surface even. Bake it in the oven for about 45 minutes.

Serve the Sticky Cranberry Gingerbread Recipe as a Tea Time Snack or make it as a dessert for any Festive occasion.