Sticky Cranberry Gingerbread

Sticky Cranberry Gingerbread

Melissa Clark’s Sticky Cranberry Gingerbread blatantly shies away from daintiness or refinement. She says it’s rude, sticky and wet and I’d have to agree. It’s probably not a cake you’d serve at a wedding, but it’s perfect on a December day when you’ve got tart cranberries in the fridge, molasses and ginger in the cupboard, and have a craving for a hunk of something warmly spiced. Something reminiscent of the holidays, winter, or afternoons in general. Melissa Clark uses fresh ginger and ginger powder and I added some chopped candied ginger and a dusting of powdered sugar on top. It’s almost enough to turn a Christmas-non-believer around. Try it on your very own and see what happens.

Adapted from: Cook This Now

Ingredients

2 cups fresh or frozen cranberries (1/2 pound)
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter
2/3 cup dark brown sugar
1/2 cup whole milk
1/2 cup molasses
1/4 cup golden syrup (or honey, as I used)
1 1/2 cups all-purpose flour
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons chopped candied ginger
2 large eggs, lightly beaten
1 tablespoon fresh ginger root, grated

Instructions

Preheat the oven to 350 F and grease a 9 x 9 inch baking pan.

In a small saucepan, stir together the cranberries, sugar, and 1-2 tablespoons of water.  Stir over medium heat until the sugar dissolves and the cranberries form a thick, bubbling sauce, about 10 minutes. Half of the cranberries should be broken down with the other half relatively whole.

In a separate saucepan, stir together the butter, brown sugar, milk, honey, and molasses over medium heat. Bring it to just barely a simmer and remove it from heat. Don’t let it come to a boil.

In a large bowl, sift together the flour, ginger powder, cinnamon, baking powder, baking soda, salt and pepper. Stir in the butter/molasses mixture and then whisk in the eggs, one at a time until combined well. Stir in the ginger root and candied ginger.

Pour the batter into the prepared pan. Drop fat dollops of cranberry sauce on top of the gingerbread, evenly. Transfer to the oven and bake until the top if firm and an inserted toothpick comes out clean, about 50 minutes. Transfer to a wire rack and allow to cool completely.

Note: Cranberries may sink to the bottom–that’s perfectly o.k. Remember, this is supposed to be a messy, delicious recipe. Sinking cranberries and all.