Grate zest from lemon. Add 1 tablespoon of sugar, mix together and set aside.
Place cranberry sauce in large strainer, break up and rinse away jelly, leaving
only berries and pulp. Allow to drain thoroughly.
Melt butter in a 7-inch cast iron (ovenproof) skillet, and swirl pan so butter
coats sides of pan. Sauté drained cranberries over medium/low heat for about 3 minutes.
Meanwhile, shift together flour and salt in medium bowl.
Beat eggs together in a small bowl and whisk in milk. Add remaining 1 tablespoon
sugar to cranberries and heat 1-2 minutes allowing a little syrup to form. While
waiting for syrup, pour egg and milk mixture slowly into flour mixture while beating.
When blended, add lemon-sugar. Pour batter on top of cranberries. Let set for one
minute, then place pan in oven for 20 minutes or until set.
Cut portions and serve with sprinkled confectioners' sugar and a dollop of sour
cream on the top.