Name: Cranberry-Orange Trifle
Prep time: 45 min
Cook time: 45 min
Yield: 1
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 -; CUSTARD: -; 1 cup sugar -; 2 tablespoons cornstarch -; 1/4 teaspoon salt -; 3 cups 2% milk -; 6 large 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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry-Orange Trifle

1. 2 packages (12 ounces each) fresh or frozen cranberries -

2. 1-1/2 cups water -

3. 1-1/3 cups sugar -

4. 2 teaspoons minced fresh gingerroot -

5. 4 teaspoons grated orange zest -

6. CUSTARD: -

7. 1 cup sugar -

8. 2 tablespoons cornstarch -

9. 1/4 teaspoon salt -

10. 3 cups 2% milk -

11. 6 large egg yolks -

12. 2 teaspoons vanilla extract -

13. TRIFLE: -

14. 1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes -

15. 1/4 cup orange liqueur -

16. 1/2 cup slivered almonds, toasted -

17. Sweetened whipped cream and orange sections -

How to cook deliciously - Cranberry-Orange Trifle

1. Stage

In a large saucepan, combine the first 5 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. Stage

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. Stage

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. Stage

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.