Cranberry Ginger Upside-Down Cake W/Spiced Orange Caramel Sauce

Sounds so good. Uploaded recipe so I won't lose it.

• Ready In: 2 hrs
• Serves: 8-10

Ingredients

• Cranberry Mixture

• 1⁄4 cup butter
• 2⁄3 cup brown sugar
• 1⁄2 teaspoon ground cinnamon
• 2  cups fresh cranberries

• Gingerbread

• 8 1⁄4 ounces flour
• 1 1⁄2 teaspoons baking soda
• 2 1⁄4 teaspoons ground ginger
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄8 teaspoon salt
• 2 1⁄2 ounces butter, softened
• 1⁄3 cup sugar
• 1  egg
• 3⁄4 cup molasses
• 3⁄4 cup water

• Spiced Orange Caramel Sauce

• 1  lb sugar
• 1  cup  orange juice
• 1⁄2 cup  cream
• 2  oranges, zest of
• 1  star anise
• 2  cinnamon sticks

Directions

1. Heat oven to 350°F Spray a 10" round cake pan with non-stick vegetable spray.
2. Cranberry Mixture: In a small sauce pan, melt butter with brown sugar. Add cinnamon and bring to a boil, whisking ingredients. Pour into the prepared pan and cover with cranberries. Set aside.
3. Gingerbread: Sift together flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
4. Beat together butter and sugar until light and fluffy. Add the egg, then add the molasses. Add the dry ingredients all at once and slowly add water, scraping bowl well.
5. Pour batter over cranberries in the prepared pan. Bake 45-60 minutes or until a toothpick comes out clean. Invert onto a serving plate and allow to cool.
6. Spiced Orange Carmel Sauce: Caramelize sugar over medium-hight heat until sugar is a light amber. Carefully add orange juice (may splatter). Add remaining ingredients and boil 1 minute. Cool then serve with cake.