Great-Aunt Mildred's Spiced Cranberry And Orange Charlotte

Name: Great-Aunt Mildred's Spiced Cranberry and Orange Charlotte (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Holiday
Ingredients: 12 oz Fresh or frozen cranberries; 1 cup Orange juice; 3/4 cup Granulated sugar; 1/4 cup Orange zest; 1 tsp Ground cinnamon; 1/2 tsp Ground nutmeg; 1 package Ladyfingers; 1/4 cup Orange liqueur (optional); 2 tbsp Melted butter; 1 cup Heavy cream; 2 tbsp Powdered sugar; 1/2 tsp Vanilla extract

⏱1h 30m

👥8

🔥320 cal

Easy

🍽️Holiday

🥗Vegetarian

A classic dessert featuring layers of spiced cranberry and orange filling encased in ladyfingers.

12 oz Fresh or frozen cranberries

1 cup Orange juice

3/4 cup Granulated sugar

1/4 cup Orange zest

1 tsp Ground cinnamon

See all 12 ingredients ↓

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⏱1h 30m

👥8

🔥320 cal

Easy

🍽️Holiday

🥗Vegetarian

A classic dessert featuring layers of spiced cranberry and orange filling encased in ladyfingers.

#Dessert #Fruit #Holiday #Classic

Instructions

Prepare the Cranberry-Orange Filling: In a medium saucepan, combine all Cranberry-Orange Filling ingredients. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cranberries have burst and the mixture has thickened. Let cool completely.
Prepare the Charlotte Base: If using, lightly brush ladyfingers with orange liqueur. Dip each ladyfinger in melted butter.
Assemble the Charlotte: Line the bottom and sides of a 6-cup capacity mold or bowl with buttered ladyfingers, rounded side out. Fill with the cooled Cranberry-Orange Filling. Cover with a layer of buttered ladyfingers.
Chill: Cover and refrigerate for at least 4 hours, or preferably overnight.
Prepare the Whipped Cream: In a chilled bowl, beat Heavy cream with Powdered sugar and Vanilla extract until stiff peaks form.
Unmold and Serve: Invert the charlotte onto a serving plate. Decorate with Whipped Cream before serving.

Ingredients

Cranberry-Orange Filling
12 oz 340 g Fresh or frozen cranberries
1 cup 240 mL Orange juice
3/4 cup 150 g Granulated sugar
1/4 cup 60 mL Orange zest
1 tsp 5 mL Ground cinnamon
1/2 tsp 2.5 mL Ground nutmeg
Charlotte Base
1 package 200 g Ladyfingers
1/4 cup 60 mL Orange liqueur (optional)
2 tbsp 30 mL Melted butter
Whipped Cream
1 cup 240 mL Heavy cream
2 tbsp 30 g Powdered sugar
1/2 tsp 2.5 mL Vanilla extract

Equipment

Medium saucepan
6-cup capacity mold or bowl
Mixing bowl
Whisk

Instructions

Prepare the Cranberry-Orange Filling: In a medium saucepan, combine all Cranberry-Orange Filling ingredients. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cranberries have burst and the mixture has thickened. Let cool completely.
Prepare the Charlotte Base: If using, lightly brush ladyfingers with orange liqueur. Dip each ladyfinger in melted butter.
Assemble the Charlotte: Line the bottom and sides of a 6-cup capacity mold or bowl with buttered ladyfingers, rounded side out. Fill with the cooled Cranberry-Orange Filling. Cover with a layer of buttered ladyfingers.
Chill: Cover and refrigerate for at least 4 hours, or preferably overnight.
Prepare the Whipped Cream: In a chilled bowl, beat Heavy cream with Powdered sugar and Vanilla extract until stiff peaks form.
Unmold and Serve: Invert the charlotte onto a serving plate. Decorate with Whipped Cream before serving.

Nutrition per serving

Calories 320