CANADIAN CRANBERRY TRIFLE
Rich pound cake, hand-whipped custard and tart cranberries give you so much to celebrate. In the summer, I make this showstopping dessert with fresh-picked blueberries and homemade blueberry wine. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, combine cranberries, cranberry sauce, sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until thickened, 10-15 minutes. Add wine and extract. Remove from heat; cool completely., For custard, mix sugar, cornstarch and salt in another large saucepan; gradually whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2-3 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks. Return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Stir in coconut extract. Cool 30 minutes. Refrigerate, covered, for 1 hour., To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, place half of the cake cubes; sprinkle with wine if desired. Layer with half of the almonds, cranberry mixture and custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream, additional cranberries and toasted almonds.
Nutrition Facts : Calories 430 calories, Fat 14g fat (6g saturated fat), Cholesterol 152mg cholesterol, Sodium 209mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.
QUICK CRANBERRY TRIFLES
Categories Berry Dairy Dessert Freeze/Chill Thanksgiving Quick & Easy Cranberry Fall Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 dessert servings
Number Of Ingredients 5
Steps:
- Stir together cranberry sauce and Sherry in a bowl. Set aside.
- Combine heavy cream and ice cream in a bowl, then set in a larger bowl of ice and cold water and beat with an electric mixer until stiff.
- Divide half of cake cubes among 4 dessert glasses. Top each serving with a scant 1/4 cup cranberry mixture, then top each with 1/4 cup whipped-cream mixture. Repeat layering with remaining cake cubes, cranberry mixture, and whipped-cream mixture.
- Chill, loosely covered with plastic wrap, at least 8 hours for flavors to develop.
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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- 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., 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.
Nutrition Facts : Calories 327 calories, Fat 10g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 145mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
CRANBERRY TRIFLE
With layers of sweetened cranberries, buttery pound cake, and fluffy whipped cream, this trifle is a truly easy dessert -- merry and dazzling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger, and 2 cups water. Bring to a simmer over medium; cook until cranberries begin to burst, 8 to 10 minutes. Let compote cool completely.
- Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar, and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
- Arrange 1/3 of cake in a 3-quart serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with Candied Orange Zest, if desired.
Nutrition Facts : Calories 557 g, Fat 33 g, Fiber 3 g, Protein 6 g
CRANBERRY TRIFLE
Cranberry Trifle is a show-stopping, yummy dessert that's perfect for the holidays! And, so easy. Recipe is adapted from Dec. 2008 edition of Everyday Food. Note: Use a 3 quart trifle/serving dish.
Provided by BecR2400
Categories Dessert
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Make compote:.
- In a medium saucepan cook the cranberries, 2 cups of sugar, 2 cups of water, ginger, and orange zest for about 5-8 minutes over medium-high heat, until some of the berries just begin to burst. Let compote cool completely.
- Make Cream Filling:.
- Using an electric mixer, beat cream cheese, brown sugar, 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
- Arrange 1/3 of cake in a 3 quart trifle dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice more, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with freshly grated orange zest (or candied orange zest), if desired.
Nutrition Facts : Calories 738.4, Fat 39.1, SaturatedFat 23.3, Cholesterol 241.8, Sodium 368.9, Carbohydrate 95.1, Fiber 3.7, Sugar 54, Protein 6.4
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CRANBERRY TRIFLE RECIPE - SPEND WITH PENNIES
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4.9/5 (13)Total Time 1 hr 15 minsCategory DessertCalories 387 per serving
- Combine all cranberry layer ingredients in a saucepan. Bring to a boil, reduce heat and cook uncovered about 10 minutes. Cool completely. Discard cinnamon stick.
- Combine sugar, cornstarch, and salt in a large saucepan. Whisk in milk. Stir over medium-high heat until mixture reaches a boil, let boil 2 minutes while stirring.
- Place half of the cake cubes on the bottom of a trifle bowl. Top with half of the cranberry mixture and half of the custard. Repeat layers.
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