Cranberry filling:

• 2 12 oz. bags cranberries
• 1-3/4 cups sugar
• 1 cup orange juice
• 1 Tablespoon grated orange peel
• 1 teaspoon ground ginger
• 1/2 cup crystallized ginger

Chocolate pudding:

• 1-3/4 cup whole milk
• 6 large egg yolks
• 3/4 cup sugar
• 1/4 cup cornstarch
• 4 ounces bittersweet or semisweet chocolate, chopped.(Not unsweetened)
• 1/4 cup Grand Marnier or other orange liqueur
• 1/2 cup chopped crystallized ginger
• 1-3/4 chilled whipping cream

Assembly:

• 1 16 oz pound cake cut cross-wise into 16 slices, each slice quartered
• 8 Tablespoons Grand Marnier or other orange liqueur

Filling:
Combine first 5 ingredient in a heavy medium saucepan. Bring to a boil, stirring until sugar dissolves. Boil until cranberries pop, stirring occasionally, about 5 minutes. Mix in crystallized ginger. Cover and refrigerate until cold.

Pudding:
Bring milk to a simmer in a heavy medium saucepan. Remove from heat. Using an electric mixer, beat yolks and sugar in a medium bowl until very thick, about 3 minutes. Add cornstarch, beat to blend. Gradually beat in hot milk. Return to the mixture to the saucepan. Whisk over medium heat until the pudding thickens and comes to a boil, about three minutes. The pudding should be very thick. Remove from heat. Add the chocolate and whisk until melted and the mixture is smooth. Mix in the Grand Marnier. Transfer to a medium bowl. Cover with plastic and chill until cold, about 3 hours.

Mix crystallized ginger into pudding. Beat cream in a large bowl until firm peaks form. Set aside 1-1/2 cusp whipped cream. Fold remaining whipped cream into pudding in two additions.

Assembly:
Cover the bottom of an 8-inch diameter 3 quart trifle bowl with a single layer of cake pieces, turning crusts away from the side of the bowl. Sprinkle with 3 tablespoons of Grand Marnier. Spread one cup cranberry filling over the cake to sides of the bowl. Spread 1-1/4 cups pudding over the cranberry filling to the sides of the bowl. Repeat layering 2 more times. Reserve any extra pudding for another use.

Spread 1-1/2 cups whipped cream over the trifle, building up whipped cream edges slightly to contain filling. Spread cranberry filling in the center, leaving a band of whipped cream uncovered along the edge. Cover and chill for 4 hours.