1 Orange;large, seedless
2 c Cranberries;picked over
2 1/4 c Sugar
1/3 c -Water
2 Eggs, large
1 pn Cinnamon;ground
1 1/2 c Milk
1/2 c Heavy cream
3 tb Grand Marnier liqueur
1 ts Vanilla
8 oz French bread loaf;or Italian
-trimmed of crusts, cut in
-thin slices
Heavy or whipping cream
From Massachusettes’ Cape. Delightfully different for Thanksgiving,
Finely grate the peel from the orange. Remove the skin and membranes for
the orange. Section the orange and cut each section across into thin
slices. Combine the orange peel, orange slices, cranberries 1 1/2 cups
sugar and the water in a medium saucepan. Heat to boiling; reduce the heat.
Simmer covered 10 minutes. Remove cover and continue to cook until slightly
thickened, about 5 minutes. Remove from heat.
Preheat the oven to 325F. Beat the eggs with the cinnamon in a large bowl
until light. Beat in the remaining 3/4 cup sugar, the milk and 1/2 cup
cream, Grand Marnier liqueur and vanilla. Place a layer of bread over the
bottom of a buttered 2 qt souffle dish. Using a ladle, add enough egg
mixture to cover the bread. Spoon one third of all the cranberry mixture
over the top. Repeat the layers two more times, adding all the egg mixture
to the dish before spooning on the last third of the cranberries. Bake
until firm, about 1 hour. Serve slightly warm or at room temperature with
heavy cream. SERVES:8
SOURCE:_As American As Apple Pie_
From
Yields
8 Servings