Cran-Orange Sponge Dessert

• 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

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.

cornstarch, cranberry juice, light corn syrup, oranges, cranberries, cinnamon, cakes, cream

Taken from www.tasteofhome.com/recipes/cran-orange-sponge-dessert/ (may not work)