4 sheets filo pastry (10in x 18in) thawed if frozen
50g/2oz butter, melted
65g/21/2oz caster sugar
50g/2oz shelled pistachio nuts, finely chopped
4 balls stem ginger, finely chopped
2 x 250g/9oz tub mascarpone cheese
3 tbsp brandy or orange liqueur
4 tbsp Ocean Spray® Wholeberry Cranberry Sauce
Icing sugar to dust
Preheat the oven to 200*C/fan oven 180*C/Gas 6. Layer up the four sheets of filo pastry with melted butter, laying one on top of each other. Scatter with 15g/1/2oz caster sugar and the pistachio nuts. Cut into 18 equal sized squares. Crumple a couple of sheets of foil and lay on two baking sheets. Arrange the filo squares over the foil and bake for 7-8 minutes until golden brown.
Segment the oranges over a bowl to catch any juices. Add the stem ginger to the orange juice and beat in the mascarpone, 2 tablespoons of brandy or liqueur and the remaining caster sugar until smooth.
Whisk the Ocean Spray® Wholeberry Cranberry Sauce with the remaining liqueur.
Arrange 6 squares of filo pastry onto six individual serving plates. Top each with a spoonful of the mascarpone mixture, a couple of pieces of orange and drizzle with a spoonful of the cranberry sauce. Repeat with another layer of filo pastry, mascarpone mixture, oranges and cranberry sauce. Top with a final layer of filo pastry and dust with icing sugar. Decorate with holly and berries to serve.