Cranberry Caramel Sundae with Homemade Ginger-Cardamom Ice Cream
Recipe type: sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1½ cups
Cranberry Caramel Sundaes ice cream, original recipe; caramel sauce from Martha Stewart Living , December 2002
  • For cranberry caramel sauce:
  • 2 cups sugar
  • ½ cup water
  • 2 Tablespoons syrup (maple, brown rice, or corn)
  • 1 cup cranberries
  • 4 Tablespoons unsalted butter
  • ¼ teaspoon salt
  • 2 teaspoons vanilla
  • ½ teaspoon ground ginger, or more to taste
  • For garnish: diced crystallized ginger
  1. In a medium saucepan, combine sugar, water and syrup and bring to a boil.
  2. Brush the sides down with a pastry brush to prevent crystallization. Cook until it becomes amber in color (temperature?).
  3. Remove from heat and add the cranberries and 2 tablespoons of the butter. Stir until some of the cranberries start to break up. Add the remaining butter and vanilla bean paste.
  4. Cool slightly and transfer to clean jars. Will keep for about 2 weeks. To reheat, transfer to caramel to a small saucepan or gently warm in the microwave.
  5. To assemble: Layer scoops of ice cream and cranberry caramel in bowls or dessert cups. Top with crystallized ginger. Serve.
Recipe by Cafe Johnsonia at