Cranberry Ginger Orange Posset

Cranberry Ginger Orange Posset By KSTP Cranberry Ginger Orange Posset Cranberry Ginger Orange Posset Laurie Crowell shares a recipe for a pie you never knew you needed for Thanksgiving! Click here to print recipe Cranberry Ginger Orange Posset PREP TIME: 30 min | COOK TIME: 20 min | SERVES: 8 Ingredients: Cranberry sauce: • 4 c. fresh cranberries • 1 c. apple cider • ½ c. honey • ½ tsp. royal cinnamon • 3-inch piece fresh ginger Crust: • 24 gingersnaps coarsely pounded in a zip-loc bag • 2 Tbsp. butter melted Posset: • 3 c. heavy cream • 1 c. granulated sugar • Zest from 1 orange • 1 tsp. vanilla bean paste • ½ c. lemon juice • 2 Tbsp. fresh orange juice Garnish: • Softly whipped cream • Orange zest • Orange wheel and cranberries Directions: Cranberry sauce: 1. Place cranberries, apple cider, honey, cinnamon and ginger in a pan and bring to a gentle simmer. 2. Once cranberries have burst, increase heat and boil hard for 3 minutes. 3. Remove from heat, discard ginger and let cool. Crust: 4. Combine pounded gingersnaps and melted butter and press into 8 dessert cups. Posset: 5. Bring heavy cream, sugar and vanilla bean paste to a boil. 6. Simmer for 5 minutes, watching carefully as it will expand. 7. Remove from heat and stir in lemon juice and orange juice. 8. Let cool for 5 minutes. Assembly: 9. Spoon 2 Tbsp. chilled cranberry sauce onto each crust. 10. Gently pour posset cream over the back of a spoon on top of the cranberry sauce. 11. Chill for at least 8 hours and up to 24 hours. 12. Garnish with fresh whipped cream, orange zest and an orange wheel or cranberry before serving. Sign up for the “Twin Cities Live Recipe Roundup” to get the latest recipes from the show delivered to your email inbox every week!