- 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 zest
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 cups 2% milk
- 6 large 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
- 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).
Reviews forCranberry-Orange Trifle
"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!"
"Many asked for this recipe."
"This is great! Everyone enjoyed even those who aren't big cranberry fans."