MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sticky Cranberry Gingerbread
Categories: Fruits, Dairy, Cakes, Herbs
Yield: 9 servings

2 c (266 g) fresh or frozen
- cranberries
1 c (200 g) granulated sugar
4 oz (113 g) unsalted butter
2/3 c (133 g) dark brown sugar
1/2 c (120 m) whole milk
1/2 c (120 mL) maple syrup
1/4 c (60 mL molasses
1 1/2 c (185 g) A-P flour
1 tb (5 g) ground ginger
1/2 ts (1 g) ground cinnamon
1/2 ts (3 g) baking powder
1/2 ts (3 g) kosher salt
1/4 ts (1 g) baking soda
1/4 ts Black pepper
2 lg Eggs; lightly beaten
1 tb (14 g) grated fresh ginger

Set oven @ 350ºF/175ºC and line a 9" square or round
baking pan with parchment.

In a small, heavy-bottomed saucepan, stir together
cranberries, granulated sugar and 1 tablespoon water.
Stir the cranberries over medium heat until the sugar is
completely dissolved and cranberries form a sauce that
is syrupy and bubbling thickly, about 10 minutes. Aim to
have about half the cranberries broken down, with the
remainder more or less whole.

In a separate saucepan, stir together the butter, brown
sugar, milk, maple syrup and molasses over medium heat.
Bring it to just barely a simmer and then remove it from
the heat. Do not let it come to a boil, or the mixture
may curdle.

In a large bowl, sift together the flour, ginger,
cinnamon, baking powder, salt, baking soda and black
pepper. Beat in the butter-maple syrup mixture and then
beat in the eggs. Stir in the ginger.

Scrape the batter into the pan. Drop fat dollops of
cranberry sauce onto the surface of the cake batter.
Drag a long, slender knife through the batter in a
swirly design, as if you are marbling a cake. Transfer
the cake to the oven and bake it until the top is firm
and a toothpick inserted in the center comes out clean,
about 50 minutes. Transfer the pan to a wire baking rack
and let the cake cool completely before eating it.

By: Melissa Clark

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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