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

Cranberry-Orange Trifle Recipe

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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
TOTAL TIME: Prep: 45 min. Cook: 15 min. + chilling
MAKES:16 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 45 min. Cook: 15 min. + chilling
MAKES: 16 servings


  • 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
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 cups 2% milk
  • 6 egg yolks
  • 2 teaspoons vanilla extract
  • 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


  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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Cranberry-Orange Trifle in Taste of Home December/January 2013, p69

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Reviewed Jan. 24, 2015

"I always buy extra fresh cranberries when they are on sale around Thanksgiving, then I freeze them for times when I want to make recipes like this one. Glad I did. This was a great recipe to take for dessert when some girlfriends got together. I received many compliments on it. I stayed true to the recipe except I cut the recipe in half because there would only be five of us. The only ingredient I didn't have on hand was the fresh ginger root so I used about 1/16th of a tsp (half of 1/8 tsp!) of powdered ginger. Everybody really enjoyed this. Even with the recipe cut in half there was leftovers. I would definitely make this again!"

Reviewed Feb. 10, 2013

"simply amazing!"

Reviewed Jan. 4, 2013

"Many asked for this recipe."

Reviewed Dec. 26, 2012

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

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