Gingerbread Waffles with Compote


  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ tsp. salt
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon ground cloves
  • 4 large eggs
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 cup milk
  • ½ cup sour cream
  • 3 tablespoons unsulfured molasses


In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices. Whisk to blend.

In a medium bowl, combine the eggs, butter, milk, sour cream and molasses and whisk to blend well.

Add the wet ingredients to the bowl with the dry ingredients and whisk to combine until all the dry ingredients are incorporated.

Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer's instructions. Cook until crisp and golden.

Serve immediately.

Made 8 waffles in my Belgian Waffle Maker

Apple Compote with Cranberries

  • 3 pounds of apples, peeled and cored, cut into 1/2 inch slices
  • 1 vanilla bean, cut in two lengthwise
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons butter, unsalted
  • 1/2 cup dried cranberries
  • 2 tablespoons apple brandy or dark rum (optional)

Add the apples, sugar, water, lemon juice, and butter to a large pot. Scrape the seeds from the vanilla bean with a knife. Add the seeds and vanilla pod to the pot. Cook, stirring occasionally, until apples are soft and most of the liquid has evaporated (about 25 minutes). In the last few moments of cooking add dried cranberries. Remove from heat and stir in the brandy or rum. Remove the vanilla pod before serving.


Christmas is right around the corner. The smells of apple pie, cinnamon, cookies, pine needles, spiced oranges, peppermint and gingerbread make the holiday season feel satisfying and complete. For me nothing speaks to the season more than the spicy sweetness of gingerbread permeating your home to add a pinch of excitement in the air.

Submitted by: Valerie Harrison

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