1/2 cup butter
3 Tbls. sugar
1 1/4 cup fresh or frozen cranberries
1 cup flour
1/2 cup applesauce
1/4 cup honey
1/2 cup corn meal
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 Tbls. minced candied ginger, or 1/2 tsp. ground ginger
Preheat oven to 350 F.
Melt 1/4 cup butter (1/2 stick) in a pan over medium heat. Add the sugar, stirring to dissolve. Add cranberries. Let cook, stirring, until the cranberries are all cracked up. Pour this mixture into a bread loaf pan (5"x9"), distributing evenly over the bottom.
Stir together flour, corn meal, baking powder, baking soda, salt, and ginger.
Beat together the remaining butter, applesauce, and honey, until the butter is in small chunks. Beat in the eggs one at a time. Slowly beat in the flour mixture, until combined. Spoon into the pan over the cranberries, spreading evenly and smoothing the top.
Bake for 30-35 minutes, or until a tester comes out clean. Let cool for 15 minutes before inverting to remove from pan.
