Procedure

In a bowl, place the Grand Marnier, dried fruit and cranberry juice for about 1 hour until softened.
Drain and reserve the liquid. Add the cinnamon.
Place ice cream the fridge to soften for 15 minutes.
Stir with the fruit mixture.
Spoon into a pudding mold. Cover with plastic wrap and freeze overnight (or until firm).

Boil the reserved cranberry juice and sugar until syrupy.
Mix with the rasberries.
Remove the seeds by pusing the mixture through a sieve, then stir through balsamic.
To serve, remove the plastic wrap from the base and invert the pudding onto a chilled serving plate.
Sprinkle withhazelnuts and add the sauce.