Page 237 - UMass2018_CookBook

Preparation (CONTINUED)
6. In the same saucepan, combine the cranberries, the remaining 1 1⁄2 cups plus
2 tablespoons sugar and 4 cups of the water. Bring to a boil over medium-high heat and cook, stirring occasionally, until the berries stop popping and are very soft and falling apart, 10 to 15 minutes.
7. Transfer the cranberry mixture to a strainer set over a large bowl and press
on it with the back of a spoon, pushing as much pulp through the strainer as possible. To loosen any pulp that remains, add the remaining 1⁄2 cup water and push again. Scrape whatever is clinging to the bottom of the strainer into the bowl. Stir in 2 cups of the light syrup and the lemon juice.
8. Place the cake, still in the pan, onto a rimmed baking sheet. Spoon about 1⁄2 cup of the hot syrup over the cake and let it stand to absorb the syrup. Repeat every 5 to 7 minutes, until the cake is completely saturated. Pour any syrup that has spilled onto the baking sheet back into the pan and rewarm it on top of the stove as needed.
9. Place the cake, still in the pan but removed from the baking sheet, in the oven and keep it warm until ready to serve, up to 4 hours.
10. Invert the cake onto a platter. Slice and serve with whipped cream.
Ingredients
FOR THE CRANBERRY SYRUP:
2 1⁄2 cups plus 2 tablespoons granulated sugar
6 1⁄2 cups water
1 (12-ounce) bag fresh or frozen cranberries
1⁄4 cup lemon juice
Whipped cream, for serving
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