Gingerbread Waffles with Apples and Cranberries for Slow Sunday

Gingerbread Waffles with Apples and Cranberries

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.

Many of us love these scents because they remind us of holiday celebrations, and cooking and eating with our loved ones at Christmas time. I can't think of a better way to wake up family and friends for breakfast Christmas morning than with the aroma of warm, holiday spices wafting all through the house. The enticing aroma will fill your kitchen with hungry guests.

When I was "knee high to a grasshopper" one of my favourite holiday treats was a nice slice of gingerbread topped with warm spicy apples over the holidays. Served hot off the waffle iron, seasoned with a touch of  molasses and spice, these mildly spiced waffles will have those childhood memories flooding back! Add some apple compote laced with rum and you will be awakened Christmas morning with the comforting old-fashioned smells of your childhood...well maybe minus the rum....

They could also be accompanied by warm maple syrup, a bowl of fresh fruit, a side of yogurt, or even a hearty helping of scrambled eggs and bacon. These Gingerbread Waffles are sure to capture the hearts of young and old alike. These waffles are perfect for enjoying all winter long.

**Gingerbread Waffles with Apples and Cranberry Compote**
from Annie Eats

• 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.

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