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
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.
CRANBERRY-CLEMENTINE MULLED SANGRIA
Typically served hot, this mulled wine is sweetened with maple syrup and flavored with tea and spices before being chilled to create a refreshing fall sangria.
Provided by Food Network Kitchen
Categories beverage
Time 4h55m
Yield about 8 servings (8 cups)
Number Of Ingredients 11
Steps:
- Bring the allspice, cloves, cardamom, cinnamon and 2 cups water to a boil in a small saucepan. Remove the saucepan from the heat, add the tea bags and let steep for 5 minutes. Discard the tea bags, then return the mixture to a boil. Stir in the maple syrup and cranberries, and cook for 2 minutes. Let cool, then transfer the mixture to a 3-quart pitcher.
- Add the wine and liqueur to the pitcher, and stir to combine. Add the clementines and ginger, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours and up to overnight.
- To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass.
MAKEOVER CRANBERRY TRIFLE
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
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.
CRANBERRY CLEMENTINE SAUCE
Steps:
- In a small saucepan combine fresh cranberries, clementines, orange and cranberry juices, sugar, cinnamon stick, and star anise. Bring to a boil and reduce to a simmer. Simmer for 20 minutes. Add the dried cranberries and simmer for 10 to 15 more minutes, or until the sauce has thickened. Eat warm or at room temp.
- Very berry!!
- November - Why We Love: Cranberries
CRANBERRY-CLEMENTINE SAUCE
Steps:
- Combine one 12-ounce bag cranberries, the segments from 6 clementines, 1/2 cup each orange juice and cranberry juice, 3/4 cup sugar, 1 cinnamon stick and 1 star anise pod in a saucepan. Bring to a boil, then reduce the heat and simmer 20 minutes. Add 1 cup dried cranberries and simmer 15 more minutes, or until thickened.
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.
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