Cranberry Trifle Recipes

CANADIAN CRANBERRY TRIFLE

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.

MAKEOVER CRANBERRY TRIFLE

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.

CRANBERRY TRIFLE SQUARES

Steps:

• Mix 2 cups sugar and the water in 2-quart saucepan. heat to boiling over high heat, stirring occasionally. Boil 10 minutes. Stir in cranberries; reduce heat to medium-high. Cook uncovered 3 to 4 minutes or until all the cranberries have popped. Stir in almond extract; cool.
• Beat whipping cream and 1/4 cup sugar in chilled large bowl with electric mixer on high speed until stiff.
• Arrange cake slices in bottom of rectangular baking dish, 11x7x1 1/2 inches, cutting slices if neccessary to cover bottom of dish. Spoon cranberry sauce over cake. Sprinkle with sugar cookies. Spread whipped cream over sugar cookies. Sprinkle with almonds.
• Cover and refrigerate at least 2 hours before serving. Cut into squares. Store covered in refrigerator.

QUICK CRANBERRY TRIFLES

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-CLEMENTINE TRIFLE

Steps:

• Split the vanilla bean in half lengthwise and scrape out the seeds with a small, sharp knife. Put the seeds and the vanilla pod in a medium heavy-bottomed saucepan. Add the milk and heat over medium until hot, but not boiling. Whisk the sugar, cornstarch, egg yolks and 1/2 teaspoon salt together in a medium bowl. Whisk the hot milk into the egg mixture in a slow stream, whisking constantly, then pour the custard back into the saucepan. Cook, over medium-low heat, stirring constantly, until the custard has thickened and just begins to simmer, 5 to 7 minutes. Strain through a fine-mesh sieve into a clean bowl and stir in the butter. Cover the surface of the custard with parchment or plastic wrap and refrigerate until cold, 2 to 3 hours.
• For the cranberry compote: Combine the cranberries, juice, sugar, cinnamon stick and a pinch of salt in a medium heavy-bottomed saucepan and bring to a boil and cook stirring occasionally, until all the berries have popped and the compote is slightly thickened, about 12 minutes. Remove the cinnamon stick. Cool the compote slightly, then carefully puree in a blender until smooth. Transfer the puree to a bowl and chill until cold, about 2 hours.
• Heat the brandy, sugar and 2 tablespoons water in a small saucepan over medium heat, stirring, until the sugar dissolves. Remove from heat.
• Assemble the pound cake: Trim all the crusts from the pound cakes, then slice them lengthwise into long, 1/2-inch-wide slices. Brush the brandy syrup on both sides of the pound cake slices. Spread about 3/4 cup of the vanilla cream on the bottom of a 3- to 4-quart trifle dish. Arrange 1 layer of pound cake slices on top of the vanilla cream, breaking the pound cake in pieces to fit into 1 layer. Gently spread 1/2 the cranberry compote over the cake layer. Spread 1/2 the remaining vanilla cream over the compote layer, then top with another layer of pound cake slices. Spread the remaining compote over the pound cake layer and top with the remaining vanilla cream. Top with a final layer of pound cake. Refrigerate the trifle until cold, at least 4 hours, or up to overnight.
• Just before serving: Whip the heavy cream with the confectioners' sugar until soft peaks form. Top the trifle with the whipped cream, and garnish with clementine segments if using.
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CRANBERRY TRIFLE

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.

CRANBERRY TRIFLE

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.

CRANBERRY TRIFLE WITH PUMPKIN CHIFFON CAKE

Steps:

• To make the cake, preheat the oven to 350 degrees. Butter a 15-by-10-inch jellyroll pan and set aside. Sift together the flour, baking powder and salt. Stir together the pumpkin puree, cinnamon, ginger and nutmeg. Using an electric mixer, beat the two egg yolks and the whole egg on high speed for 4 minutes. Add 1 cup of the sugar and beat 3 minutes longer. Quickly pour in the oil.
• With the mixer on medium speed, add the dry ingredients alternately with the pumpkin mixture. Beat the 3 egg whites with a mixer on medium speed until frothy. Add the cream of tartar, increase the speed to high and slowly add the remaining 1/3 cup of sugar. Beat until stiff peaks form. Stir 1/3 of the egg whites into the pumpkin mixture and fold in the remaining whites. Spread the batter into the prepared pan and bake until the cake is springy to the touch, about 20 minutes. Set aside to cool.
• To make the mousse, combine the cranberries, 1 cup of sugar and the Grand Marnier in a heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer until cranberries pop, about 5 minutes. Pour into a bowl, stir in the lemon zest and refrigerate until cold.
• In a medium-size saucepan, combine the egg yolks, remaining 1/2 cup of sugar and the salt. Whisk until the yolks are very thick. In another saucepan, scald the milk. Whisking rapidly, pour the milk into the yolk mixture. Set the pan over low heat and cook, stirring constantly, until the mixture is thick enough to coat a spoon -- do not let mixture simmer. Set aside.
• Place the water in a small saucepan and sprinkle with the gelatin. Let stand for 1 minute. Place over low heat until completely dissolved. Stir the gelatin into the custard. Transfer the mixture to a large bowl and stir in the cranberry mixture. Chill for 30 minutes. Whip the cream until soft peaks form. Reserve 1/2 cup and fold the remaining whipped cream into the mousse.
• Turn the pumpkin cake out of the pan and cut into 2-inch squares. Brush with the brandy. Place half of the cake squares in the bottom of a 3-quart glass bowl. Spoon half of the mousse over the cake. Repeat the layers. Spoon or pipe out the reserved whipped cream in a decorative pattern around the edge of the bowl. Cover with plastic wrap and chill for 4 hours or overnight.

CRANBERRY CHOCOLATE TRIFLE

Steps:

• Make Compote: Combine all ingredients in a heavy saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer until cranberries pop, about 5 minutes. Let cool. (Can be prepared one day ahead; cover and refrigerate).
• Make Pudding: Bring 1 1/2 cups milk, sugar and cocoa to simmer over medium-low heat. Remove from heat. In a bowl, whisk remaining 1/2 c milk with cornstarch, egg yolks, vanilla and salt. Slowly add hot milk to egg mixture, whisking constantly. Return to pan and whisk over medium-high heat until pudding boils. Lower heat and whisk until pudding becomes very thick, about 3 minutes. Remove from heat and add chocolate chips and stir until melted. Pour into a bowl, cover surface with plastic wrap and chill for 4 hours or overnight.
• Make Trifle: Set aside 3/4 c of the compote. Whip cream until stiff peaks form, reserving 1 1/2 cups. Fold remaining cream gently into chocolate pudding. Cover bottom of the trifle bowl with ladyfingers. Add 1/4 c orange juice; spread 1/3 of compote over ladyfingers; cover with 1/3 of pudding. Repeat layering twice more. Spread reserved cream on top. Spoon reserved compote into center of bowl. Garnish with zest and grated chocolate. Chill 1 hour before serving.