Ginger And Cranberry BrûLéE

• 8 scoops vanilla ice cream Carte D'Or, Light Ice Cream, 200g/400ml
• 7/8 cup cranberry sauce jar
• 3 3/8 tablespoons port
• 3 3/8 tablespoons fresh orange juice
• 7 1/16 tablespoons biscuits ginger nut
• 1/2 teaspoon ground cinnamon
• 4 tablespoons demerara sugar

1. Place the cranberry sauce, port and orange juice into a pan. Bring to the boil and simmer for 5 minutes. Leave to cool.
2. Break up the ginger nut biscuits into large chunks. Arrange a few biscuit chunks in the bottom of 4 short tumblers. Top these with a tablespoon of the cranberry sauce mixture.
3. Scoop a ball of Carte D'Or Vanilla Light Ice Cream into each glass. Repeat the process, with the top layer being Carte D'Or Vanilla Light Ice Cream.
4. Mix together the cinnamon and Demerara sugar and sprinkle liberally over the ice cream. Blow torch the sugar or place under a pre-heated hot grill to melt and caramelise the sugar and serve immediately.

vanilla ice cream carte, cranberry sauce, port, orange juice, ginger nut, ground cinnamon, demerara sugar

Taken from www.yummly.com/recipe/GINGER-AND-CRANBERRY-BRULEE-1533653 (may not work)