TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 tablespoon cornstarch
  • 1-1/2 cups cranberry juice
  • 2 tablespoons light corn syrup
  • 2 medium navel oranges, peeled and chopped
  • 1/3 cup dried cranberries
  • 1 cinnamon stick (3 inches)
  • 6 individual cream-filled sponge cakes, cut into 1/2-inch cubes
  • Whipped cream, optional

Nutritional Facts

1 each: 385 calories, 7g fat (2g saturated fat), 10mg cholesterol, 248mg sodium, 81g carbohydrate (70g sugars, 3g fiber), 3g protein.


  1. In a large saucepan, combine cornstarch and cranberry juice until smooth; bring to a boil over medium-high heat, stirring constantly. Stir in corn syrup until blended. Cook and stir for 2 minutes or until thickened.
  2. Stir in the oranges, cranberries and cinnamon stick; simmer, uncovered, for 10 minutes or until the berries pop. Discard cinnamon stick.
  3. Divide cake cubes among four dessert dishes; top each with 1/2 cup fruit sauce. Garnish with whipped cream if desired. Serve warm. Yield: 4 servings.
Originally published as Cran-Orange Sponge Dessert in Weeknight Cooking Made Easy Annual 2005, p294

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