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   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   
        
     Uncle Dirty Dave's Archives   
       
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