Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 0.33 cup (65g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted
  • 0.5 tsp Ground cinnamon
  • 12 oz (340g) Fresh or frozen cranberries
  • 1 cup (200g) Granulated sugar
  • 1 tbsp Fresh orange zest
  • 2 tbsp Freshly squeezed orange juice
  • 2 cups (480ml) Heavy whipping cream, cold
  • 14 oz (400g) Sweetened condensed milk, chilled
  • 1 tsp Pure vanilla extract
  • 0.125 tsp Fine sea salt

Instructions:

  1. Stir together the graham cracker crumbs, 1/3 cup sugar, melted butter, and cinnamon until it resembles wet sand. Press firmly into the bottom of a 9x13 inch pan and bake at 350°F (175°C) for 8 minutes. Let cool.
  2. In a small saucepan, combine cranberries, 1 cup sugar, orange zest, and orange juice over medium heat. Simmer for approximately 10 minutes until berries pop and liquid thickens into a syrup. Cool completely to room temperature.
  3. In a chilled large mixing bowl, whip the cold heavy cream and vanilla extract until stiff peaks form.
  4. Gently fold the chilled sweetened condensed milk and sea salt into the whipped cream using a rubber spatula and a figure-eight motion to maintain aeration.
  5. Pour half of the cream mixture over the cooled crust. Drop spoonfuls of the cranberry reduction across the surface. Top with remaining cream and remaining cranberries.
  6. Use a butter knife to swirl the layers for a marbleized effect. Cover tightly and freeze for at least 6 hours until firm.