1 10 to 12 oz. pkg. fresh or frozen cranberries, thawed if frozen
- ¾ cup granulated sugar
- 2 tsp. orange zest
- ¼ cup fresh orange juice
- 4 tbsp. unsalted butter, cut into small pieces
- 2 large eggs
- 1 large egg yolk
- Pinch kosher salt
- 1 ¾ cups heavy whipping cream, cold
- 4 cups plain Greek yogurt
- 12 gingersnap cookies, lightly crushed
- Thinly sliced candied ginger, for serving
Make cranberry layer: In a medium saucepan, bring cranberries, sugar, orange zest and juice, and ¼ cup water to a boil on medium-high. Reduce heat and simmer until berries start to burst, 8 to 10 minutes. Transfer mixture to a food processor or blender and puree until smooth. Press gently through a large mesh sieve set over a clean medium sauce pan, scraping what is on the underside of the sieve into the pot. Stir in butter to melt then stir in eggs, egg yolk, and salt. Return to low heat and cook, stirring constantly until mixture thickens slightly, 7 to 10 minutes (do not boil). Remove from heat and let cool completely. Using an electric mixer beat cream in a large bowl until medium peaks form. Place yogurt in a large bowl and gradually whisk in cooled cranberry mixture. Spoon rounded 1/3 mixture into bottom of each of eight 10 oz. glasses and sprinkle with layer of crushed cookies (about ½ tbsp.). Spoon layer of cream (about 2/3 cup) over all and repeat layers, finishing with cream. Refrigerate at least 2 hours or up to 24 hours. Sprinkle with candied ginger
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.