Method
1. Pre-heat oven - 175°C / 350°F
2. Line a clean square pan with parchment paper
3. Add cranberries, granulated sugar and water to a clean saucepan
4. Stir until combined
5. Heat until syrupy while stirring occasionally - 10 min
6. Add unsalted butter, dark brown sugar, milk, maple syrup and molasses to a clean large saucepan
7. Heat gently until simmering and turn off heat - low heat
8. Sift all purpose flour into a clean large mixing bowl
9. Add ground ginger, ground cinnamon, baking powder, kosher salt, baking soda and black pepper
10. Whisk briefly until combined
11. Transfer sugar mixture to flour mixture
12. Beat until combined
13. Add egg to the batter
14. Beat until combined
15. Mix in ginger to the batter
16. Transfer batter to square pan
17. Swirl sauce into square pan
18. Bake until firm - 50 min, 174°C / 175°F
19. Let cool completely