Cranberry Sauce

“My mom adapted this recipe but doubled up the Gran Gala and added zest to make it her own. You’ll never make cranberries out of a can again!” –Sandra, Twin Marketing

Ingredients

  • 3 cups of cranberries (one 12 oz bag)
  • ½ cup of orange juice
  • ¾ cup of Gran Gala Orange Liqueur
  • 1 cup of sugar
  • 2 tablespoons of orange zest to cook
  • 2 tablespoons of orange zest to garnish

Directions

  • Combine cranberries, orange juice, sugar, Gran Gala Liqueur, and orange zest in a heavy saucepan.
  • Cook over medium heat until cranberries soften and begin to pop.
  • Remove from heat then cool, cover, and chill.
  • When ready to serve, place in decorative bowl and garnish with remaining orange zest.

Charlotte Russe

“My mom makes this almost every Christmas and it is one of my favorite desserts. The sweetness of the Bavarian cream is offset perfectly by the raspberry puree. I think she clipped her actual recipe out of a magazine sometime in the late 80’s.” -Twin HQ Team Member

Ingredients

  • 16 ladyfinger cookies, halved lengthwise
  • 1 tablespoon of Gran Gala Orange Liqueur
  • 4 large egg yolks
  • ½ cup sugar
  • 1 cup milk
  • 1 2-inch piece vanilla bean
  • 2 teaspoons gelatin, softened in ¼ cup cold water
  • ¼ cup cold water
  • ½ cup sour cream, chilled
  • ½ cup heavy cream, chilled
  • raspberry puree

Directions

  • Trim 12 of the ladyfinger halves, tapering them slightly at one end and drizzle with Gran Gala.
  • Arrange these halves, side by side, curved sides down, on the bottom of a 1 quart Charlotte mold with the tapered ends meeting in the center. Stand the remaining ladyfingers, curved side out, side by side, around the inside of the mold; if possible, avoid leaving any open spaces between them.
  • Beat the egg yolks briefly in a mixing bowl with a whisk or a mixer. Gradually add the sugar while beating. Continue to beat until the mixture is a thick, pale yellow color and runs sluggishly off the beater when lifted from the bowl.
  • In a small saucepan, warm the milk and vanilla bean over moderate heat until bubbles appear around the edge of the pan. Remove the bean and slowly pour the hot milk into the eggs, beating constantly.
  • Cook over low heat, stirring constantly, until the mixture thickens into a custard heavy enough to coat a spoon. Do not let the mixture boil or it will curdle.
  • Turn off the heat, stir in the softened gelatin. When it has completely dissolved, strain the custard through a fine sieve set over a large bowl. In a separate bowl, whip together the sour cream and heavy cream with a whisk or mixer until stiff peaks form.
  • Fill half a large pot with ice cubes and cover them with 2 inches of water, set the bowl of custard into the pot and stir the custard with a metal spoon for at least 5 minutes, or until it is quite cold and just beginning to thicken to a syrupy consistency. With a rubber spatula, gently fold the whipped cream into the custard.
  • Pour the mixture into the prepared mold, smooth the top with a spatula, cover with plastic wrap and refrigerate for 4 or 5 hours.
  • To unmold the Charlotte Russe, invert a flat serving plate on top of the mold. Holding both the mold and serving plate tightly together, turn over and slowly remove mold. Serve the dessert with a bowl of the raspberry puree.