Sticky Cranberry Gingerbread

Sticky Cranberry Gingerbread

Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side.

Yield: 8 to 10 servings

2 cups/8 ounces/266 grams fresh or frozen cranberries

1 cup/200 grams granulated sugar

1 stick/4 ounces/113 grams unsalted butter

⅔ cup/133 grams dark brown sugar

½ cup/120 milliliters whole milk

½ cup/120 milliliters maple syrup

¼ cup/60 milliliters molasses

1½ cups/185 grams all-purpose flour

1 tablespoon/5 grams ground ginger

½ teaspoon/1 gram ground cinnamon

½ teaspoon/3 grams baking powder

½ teaspoon/3 grams kosher salt

¼ teaspoon/1 gram baking soda

¼ teaspoon black pepper

2 large eggs, lightly beaten

1 tablespoon/14 grams grated fresh ginger (from 1-inch piece)

Heat oven to 350 degrees and line a 9-inch 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.

TIP: Since my husband likes desserts likes less-sweet, I brought the granulated sugar down to 3/4c, the brown sugar down to 1/3c, and the maple syrup down to 1/4c. I also upped the fresh grated ginger to 1-1/2 T. DELICIOUS! More moist than sticky. Next time I'll put in the full 12 oz bag of fresh cranberries.

This is our favorite gingerbread by far, one we've made many times. But the original excellent recipe is now a bit too sweet for our tastes, so we used half the recommended amount of sugar to make the cranberry sauce, and it made a perfectly balanced mix of sweet and tart. We also used 1/2 cup brown sugar instead of 2/3 cup, and about 2 tablespoons of grated fresh ginger instead of 1. It ended up a true gingerbread instead of a cake, and was roundly acclaimed by all to be the best one yet...

I added chopped crystallized ginger to the cranberry mixture. Perfection.