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Achievable elevated desserts — laminated doughs, cakes, custards
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Distilled orange blossoms — Moroccan pastries, semolina cakes
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Achievable elevated desserts — laminated doughs, cakes, custards
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Distilled orange blossoms — Moroccan pastries, semolina cakes
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Grade A bourbon vanilla beans for custards, ice cream, extracts
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In a large saucepan, combine cornstarch and cranberry juice until smooth; bring to a boil over medium-high heat, stirring constantly. Stir in corn syrup until blended. Cook and stir for 2 minutes or until thickened. Stir in the oranges, cranberries and cinnamon stick; simmer, uncovered, for 10 minutes or until the berries pop. Discard cinnamon stick. Divide cake cubes among four dessert dishes; top each with 1/2 cup fruit sauce. Garnish with whipped cream if desired. Serve warm.