Apple Cranberry Gingerbread

2 teaspoons Ginger

2 cups frozen or fresh cranberries

1 cup sugar

1 stick unsalted butter, room temperature

2/3 cup dark brown sugar

1/2 cup whole milk

½ cup maple syrup

1/4 cup molasses

1 1/2 cups all-purpose flour

1/2 tablespoon Apple Pie Spice‍

2 teaspoons Ginger

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, room temperature, lightly beaten

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1. Preheat oven to 350ºF.

2. Butter and flour a loaf pan or line with parchment paper. Set aside.

3. In a small non-reactive sauce pan, combine the cranberries, granulated sugar, and 1 tablespoon water. Cook over medium heat, stirring occasionally until cranberries form a thick syrupy sauce, about 10 minutes.

4. In a separate sauce pan combine the butter, brown sugar, milk, maple syrup, and molasses. Bring to a simmer then remove from heat. Do not boil.

5. In a large bowl whisk together the flour, Apple Pie Spice, Ginger, baking powder, baking soda, and salt. Whisk in the butter - molasses mixture to the flour mixture, then the eggs. Mix until just combined.

6. Pour into the prepared pan. Drop spoonfuls of the cranberry mixture onto the surface. With a butter knife, swirl the cranberry sauce into the batter.

7. Bake for 50 minutes, or until a toothpick comes out clean. Cool completely in the pan before cutting.

8. Store in an airtight container at room temperature for 3 days or freeze for up to 1 month.

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