Back to Cranberry-Orange Trifle

Print Options


Card Sizes

Cranberry-Orange Trifle Recipe

Cranberry-Orange Trifle Recipe

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 YIELD: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.

Reviews for Cranberry-Orange Trifle

Sort By :

Average Rating
writeaway User ID: 86734 218750
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!"

cookingat#8 User ID: 5849143 127309
Reviewed Feb. 10, 2013

"simply amazing!"

ayodaly User ID: 4907819 189146
Reviewed Jan. 4, 2013

"Many asked for this recipe."

jpdakine User ID: 4580757 198017
Reviewed Dec. 26, 2012

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

Loading Image