Candied Orange Zest For Cranberry Trifle Recipes

CRANBERRY TRIFLE

Cranberry Trifle image

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

Ingredients

2 bags (12 ounces each) cranberries, fresh or frozen
2 1/4 cups granulated sugar
2 tablespoons finely grated peeled fresh ginger
1 bar (8 ounces) cream cheese, room temperature
1/4 cup packed light-brown sugar
1/2 teaspoon pure vanilla extract
2 cups heavy cream
2 homemade or store-bought all-butter pound cakes (12 ounces each), cut into 3/4-inch-thick slices
Candied Orange Zest, for garnish (optional)

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 image

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

Ingredients

24 ounces cranberries (two bags, fresh or frozen)
2 cups sugar
2 cups water
1/4 cup crystallized ginger, chopped
1 tablespoon grated fresh orange zest
1/4 cup brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
8 ounces cream cheese, softened
2 cups heavy cream
24 ounces poundcake, cut into 3/4-inch thick slices (two loaves all-butter pound cake)
additional grated fresh orange zest, to garnish (optional)

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

27 BEST TRIFLE RECIPES

27 Best Trifle Recipes image

Categories DESSERT

Time 40m

Number Of Ingredients 6

Ingredients

package chocolate cake mix (regular size)
fresh whole strawberries, sliced
strawberry glaze
whipped topping, thawed, divided
chocolate frosting
Shaved chocolate, optional

Steps:

In a 13 x 9 cake pan, bake the cake as per the box instructions and then set it aside to cool for a bit. Using a knife, cut the baked cake into small cubes, about one inch in size.
Take half of the cut cubes and place then in a trifle bowl, then use half of the strawberries and glaze to cover the cubes. Use the whipped cream topping spread over it.
In a microwave-safe bowl, melt the frosting for a half a minute to make it easy to pour. Be sure to stir it often. Let it cool down and then use half of the frosting mixture to cover the whipped cream topping.
Continue to repeat the layers and use the remaining frosting to sprinkle over the top along with chocolate shavings for presentation.

MAKEOVER CRANBERRY TRIFLE

Makeover Cranberry Trifle image

You'd never guess that this showstopper fruit trifle recipe has been lightened up because it boasts all of the original's festive flavor, but only half the fat and way fewer calories! -Sonya Labbe, Santa Monica, California

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 15 servings.

Number Of Ingredients 10

Ingredients

1 package (16 ounces) frozen unsweetened strawberries, thawed
1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
1/2 cup water
4 teaspoons grated orange zest
1 package (8 ounces) reduced-fat cream cheese
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
2 loaves (10-3/4 ounces each) frozen reduced-fat pound cake, thawed and cubed

Steps:

In a large saucepan, combine the first five ingredients. Cook over medium heat until the berries pop, about 15 minutes. Cool completely., Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in whipped topping., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the cranberry mixture and a third of the cream cheese mixture. Repeat layers twice. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 316 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 254mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.