Baked Cranberry Pudding

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

In a large bowl, mix the flour, orange peel, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Stir in chopped cranberries. In another bowl, mix the brown sugar, cream, butter, vanilla and egg yolks.

Add to flour mixture; stir just until moistened. (Batter will be stiff.)

Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter.

Transfer to a greased 9-in. springform pan.

Bake at 350° for 45-50 minutes or until a toothpick inserted in center comes out clean.

Meanwhile, for topping, combine sugar and orange juice in a small saucepan; bring to a boil, stirring frequently. Cook 2-3 minutes longer or until sugar is dissolved.

Add cranberries; reduce heat and simmer for 6 to 8 minutes or until berries begin to burst.

Remove from the heat; cover and keep warm.

When pudding tests done, place springform pan on a 15-in. x 10-in. baking pan. Spoon cranberry mixture over top. Return to the oven; bake 10 minutes longer.

Cool for 10 minutes before removing sides of springform pan. Cool for at least 1 hour before serving. If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange peel strips before serving.