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 ORANGE TRIFLE
Make and share this Cranberry Orange Trifle recipe from Food.com.
Provided by Chef mariajane
Categories Low Protein
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve jelly powder in boiling water. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm.
- Pour milk into large bowl. Add dry pudding mixes,. Beat with wire whisk 2 minutes or until lwell blended. Gently stir in the whipped topping.
- Cut jelly into cubes. Remove 1 cup of the jelly cubes; set aside. Layer half each of the remaining jelly cubes, cake cubes, oranges and pudding in a 3L serving bowl; repeat layers. Top with reserved jelly cubes. Refrigerate at least 1 hour or until ready to serve.
Nutrition Facts : Calories 361.3, Fat 17.2, SaturatedFat 9.1, Cholesterol 61.2, Sodium 469.6, Carbohydrate 48.6, Fiber 0.6, Sugar 31.8, Protein 4.5
CRANBERRY-ORANGE TRIFLE
A popular British dessert from Cooking Light Magazine. Posted for ZWT-8-Great Britain. The recipe says that you can prepare the cranberry portion and the pastry cream up to three days ahead. Then simply assemble and refrigerate the trifle up to 24 hours before you plan to serve it. Prep time does not include cooling time for custard.
Provided by DailyInspiration
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- To prepare cranberries, combine 3/4 cup sugar, orange juice and Grand Marnier in a medium saucepan over medium-high heat, cook 3 minutes or until sugar dissolves, stirring occasionally. Add cranberries to pan; bring to a boil. Reduce heat, simmer 8 minutes or until cranberries pop. Spoon mixture into a bowl; cover and chill.
- To prepare pastry cream, combine 1/2 cup sugar and cornstarch in a medium, heavy saucepan over medium heat. Gradually add milk to pan, stirring with a whisk until blended; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Gradually add half of hot milk mixture to eggs, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 1 minute or until thick, stirring constantly. Remove from heat. Stir in vanilla and salt. Place pan in a large ice-filled bowl until custard cools to room temperature (about 25 minutes); stirring occasionally.
- Arrange half of cake cubes in the bottom of a 2-quart trifle dish. Spoon 1 1/2 cups cranberry mixture over cake; top with 1 1/2 cups pastry cream. Repeat layers. Garnish with rind. Cover loosely with plastic wrap, and chill at least 4 hours.
Nutrition Facts : Calories 154.5, Fat 1.9, SaturatedFat 0.9, Cholesterol 35.1, Sodium 61.3, Carbohydrate 32, Fiber 1.6, Sugar 26.1, Protein 3
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CRANBERRY-ORANGE TRIFLE RECIPE | MYRECIPES
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5/5 (2)Calories 277 per servingServings 8
- To prepare the cranberry sauce, combine the first 5 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes, stirring occasionally. Press the cranberry mixture through a sieve over a bowl, reserving 1 2/3 cups cranberry purée, and discard solids. Cover sauce and chill.
- To prepare the custard, combine 1/4 cup milk and egg in a small bowl, and stir well with a whisk. Place 1/3 cup sugar, cornstarch, and salt in a medium saucepan, and gradually add 1 1/2 cups milk, stirring with a whisk until well-blended. Bring to a boil over medium heat, and cook 1 minute, stirring mixture constantly. Gradually stir about one-fourth of hot milk mixture into egg mixture; add to remaining milk mixture, stirring constantly. Cook over medium heat 3 minutes or until thick, stirring constantly. Remove from heat, and stir in vanilla. Pour into a bowl, and cover surface of custard with plastic wrap. Chill.
- Peel oranges, removing white pithy part. Cut each orange in half lengthwise. Cut each half crosswise into thin slices; set aside.
- Split ladyfingers; tear each half into thirds. Line the bottom of a 3-quart straight-sided glass bowl or trifle bowl with half of ladyfingers. Spoon 1 cup custard over ladyfingers. Spoon half of the cranberry sauce over the custard. Arrange half of orange slices over the cranberry sauce and around the inside edge of bowl. Repeat the procedure, ending with orange slices. Cover and chill 8 hours. Top each serving with 1 tablespoon whipped topping and 1 teaspoon almonds, if desired.
CRANBERRY ORANGE TRIFLE - THE RECIPE REBEL
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5/5 (1)Total Time 35 minsCategory DessertCalories 424 per serving
- Make cranberry sauceIn a medium pot, add cranberries, 1 cup water and sugar. Bring to a simmer over medium-high heat, then reduce heat to medium and cook for about 10 minutes until berries are softened and starting to burst.
- Combine corn starch and 1 tablespoon water in a small bowl and add to cranberries, stirring until thickened.
- Remove from heat and cool to room temperature (you can speed this up by stashing in the fridge or freezer).
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