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Cranberry-Orange Trifle Recipe
Cranberry-Orange Trifle Recipe photo by Taste of Home

Cranberry-Orange Trifle Recipe

Read Reviews (3)
5 3
Publisher Photo
I make this showstopper for many occasions, slightly changing—or adding—ingredients. I sometimes add toasted coconut between the layers. —Raymonde Bourgeois, Swastika, Ontario
TOTAL TIME: Prep: 45 min. Cook: 15 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 45 min. Cook: 15 min. + chilling
MAKES: 16 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Reviews for Cranberry-Orange Trifle(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Feb. 10, 2013

simply amazing!

MY REVIEW
Reviewed Jan. 4, 2013

Many asked for this recipe.

MY REVIEW
Reviewed Dec. 26, 2012

This is great! Everyone enjoyed even those who aren't big cranberry fans.

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