Make the Cranberry Sabayon

Place egg yolks and champagne in large heatproof bowl.

Slowly whisk in sugar, Grand Marnier and cranberry sauce.

Set bowl over saucepan of simmering water, making sure that the bottom of bowl does not touch the water.

Whisk mixture for about 5 minutes or until foamy, light in color and warm to the touch.

While heating mixture, remove bowl from the pan 3 or 4 times to whisk for a few seconds off-heat; this insures even heating and that the bottom will not overcook.

Make the Chocolate Gingerbread Soufflés

Preheat to 400°F.

Butter six 4-ounce soufflé dishes and sprinkle with sugar, shaking out the excess.

Place on large baking sheet.

Place chocolate in microwave-safe bowl.

Microwave on medium (50% power) for 1 minute.

Stir.

Microwave 30 seconds more or until chocolate is softened.

Stir until smooth and let cool.

Sift together flour, ginger, cinnamon and nutmeg and set aside.

Combine milk and butter in medium heavy saucepan over medium-high heat.

Heat to a boil.

Remove the pan from the heat and whisk in flour mixture.

Whisk vigorously for about 3 minutes or until mixture is smooth and pulls away from the sides of the pan.

Add egg yolks and chocolate and beat vigorously with a wooden spoon until well mixed.

Whip egg whites in bowl until soft peaks form, using electric mixer at high speed.

Gradually add sugar, one tablespoon at a time, and continue beating until stiff peaks form.