Cranberry-Orange Trifle Recipe

Cranberry-Orange Trifle Recipe photo by Taste of Home

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I make this showstopper for many occasions, slightly changing—or adding—ingredients. I sometimes add toasted coconut between the layers. —Raymonde Bourgeois, Swastika, Ontario

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Cranberry-Orange Trifle Recipe

Prep: 45 min. Cook: 15 min. + chilling

Yield: 16 Servings

45 15 60

Ingredients

2 packages (12 ounces each) fresh or frozen cranberries
1-1/2 cups water
1-1/3 cups sugar
2 teaspoons minced fresh gingerroot
4 teaspoons grated orange peel
CUSTARD:
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups 2% milk
6 egg yolks
2 teaspoons vanilla extract
TRIFLE:
1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes
1/4 cup orange liqueur
1/2 cup slivered almonds, toasted
Sweetened whipped cream and orange sections

Directions

In a large saucepan, combine the first five ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until berries pop and mixture is thickened, about 15 minutes. Remove from the heat; cool completely.
For custard, in a large saucepan, mix the sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.
In a small bowl, whisk a small amount of hot milk mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Immediately transfer to a clean bowl; stir in vanilla. Cool for 30 minutes. Press waxed paper onto surface of filling; refrigerate until cold, about 1 hour.
To assemble, place half of the cake on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the cranberry mixture, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and orange sections. Yield: 16 servings (1 cup each).

Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Originally published as Cranberry-Orange Trifle in Taste of Home December/January 2013, p69