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Cranberry-Orange Trifle

 Cranberry-Orange Trifle
I make this showstopper for many occasions, slightly changing—or adding—ingredients. I sometimes add toasted coconut between the layers. —Raymonde Bourgeois, Swastika, Ontario
16 ServingsPrep: 45 min. Cook: 15 min. + chilling

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.

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Cranberry-Orange Trifle (continued)

Directions (continued)

  • 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).