Cranberry-Orange Stack Cake

FOR THE FILLING:

Ingredients

4 cups fresh or frozen cranberries
1-1/4 cups granulated sugar
3/4 cup fresh orange juice
1-1/2 teaspoons freshly grated orange zest

Instructions

First, make the filling: In a 4-quart pot over high heat, combine cranberries, sugar, orange juice, and orange zest. Cover and bring to a boil; then reduce heat to medium-low. Simmer, stirring often, until cranberries soften, split their skins, and sauce thickens a bit, 10 to 15 minutes. Puree with a blender until smooth and creamy. Mixture should have the texture of ketchup. If too thick, add a few more tablespoons orange juice. Or cover and refrigerate up to 5 days.

FOR THE CAKE:

Yield: 

12 servings

Course

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