Cranberry-Orange Trifle Recipe

Name: Cranberry-Orange Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 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

Servings: persons

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

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.

768

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 packages (12 ounces each) fresh or frozen cranberries, 1-1/2 cups water, 1-1/3 cups sugar, 2 teaspoons minced fresh gingerroot, and more.

Yes, Cranberry-Orange Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Orange Trifle

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