Cranberry White Chocolate Trifle Recipes

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CRANBERRY-WHITE CHOCOLATE TRIFLE



Cranberry-White Chocolate Trifle image

Trifles are a great dessert to make when entertaining because they feed a crowd and often can be prepared in advance. Plus, they are so eye-catching on the table.-Janet Varble, Harrisville, Utah

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 14

6 tablespoons sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2-2/3 cups whole milk
3 large egg yolks
5 ounces white baking chocolate, chopped
1-1/2 teaspoons vanilla extract
1 can (14 ounces) jellied cranberry sauce
1/3 cup raspberry liqueur
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-inch cubes
TOPPING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • For custard, in a large heavy saucepan, mix sugar, cornstarch and salt; stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes. 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. Remove from heat; stir in white chocolate and vanilla. Press plastic wrap onto surface of custard; cool to room temperature., In a small bowl, whisk cranberry sauce and raspberry liqueur until smooth., In a 3-qt. trifle or glass bowl, layer half of the cake cubes, half of the cranberry mixture and half of the custard; repeat layers. Refrigerate, covered, at least 2 hours., To serve, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Pipe or spoon over top.

Nutrition Facts : Calories 422 calories, Fat 22g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 157mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.

WHITE CHOCOLATE AND CRANBERRY COOKIES



White Chocolate and Cranberry Cookies image

I make a basic chocolate chip cookie dough, but use white chocolate chips, dried cranberries, and brandy (instead of vanilla). Great for Christmas time!

Provided by Diane Abed

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time 50m

Yield 24

Number Of Ingredients 9

½ cup butter, softened
½ cup packed brown sugar
½ cup white sugar
1 egg
1 tablespoon brandy
1 ½ cups all-purpose flour
½ teaspoon baking soda
¾ cup white chocolate chips
1 cup dried cranberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 21.9 g, Cholesterol 19.1 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 63.8 mg, Sugar 15.1 g

CANADIAN CRANBERRY TRIFLE



Canadian Cranberry Trifle image

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

2 cups fresh cranberries
1 can (14 ounces) whole-berry cranberry sauce
1 cup sugar
1 cup water
1/2 cup sweet white wine
1/4 teaspoon coconut extract
CUSTARD:
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups 2% milk
6 large egg yolks, beaten
1/4 teaspoon coconut extract
CAKE:
1 frozen pound cake (16 ounces), thawed
3 tablespoons sweet white wine, optional
1/2 cup slivered almonds, toasted
Whipped cream
Additional fresh cranberries and toasted slivered almonds

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 CHOCOLATE TRIFLE



Cranberry Chocolate Trifle image

I have not had the opportunity to make this yet but I needed a place to save the recipe before my hubby cleans up and throws away my magazine.

Provided by HokiesMom

Categories     Dessert

Time 5h35m

Yield 10 serving(s)

Number Of Ingredients 18

2 (12 ounce) bags fresh cranberries
1 2/3 cups sugar
1 cup orange juice
1 1/2 tablespoons grated orange zest
1 teaspoon ground cinnamon
2 cups whole milk
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
4 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup semi-sweet chocolate chips
3 cups heavy cream
3/4 cup orange juice
30 ladyfingers
1 ounce dark chocolate, grated
1 tablespoon grated orange zest

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.

Nutrition Facts : Calories 705.1, Fat 36.8, SaturatedFat 21.4, Cholesterol 307.1, Sodium 161.1, Carbohydrate 91.1, Fiber 6.3, Sugar 64.2, Protein 9.7

WHITE CHOCOLATE CUSTARD & CRANBERRY TRIFLE



White Chocolate Custard & Cranberry Trifle image

I love cranberries - that whole tart-sweet thing just makes my mouth so happy! I've used this for a holiday dessert several times, and although it's a bit of work, I like it no matter what time of year. Cooking time listed is chill time.

Provided by Pinay0618

Categories     Dessert

Time 4h40m

Yield 12 serving(s)

Number Of Ingredients 14

1/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 cups whole milk
4 egg yolks
6 ounces good quality white chocolate, chopped
2 teaspoons vanilla extract
1 (12 ounce) frozen baked poundcake
1/4 cup raspberry liqueur
1 1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
sliced almonds (to garnish)
chopped pistachios, for garnish

Steps:

  • Prepare white chocolate custard recipe: In a large heavy saucepan, stir sugar, cornstarch and salt with a wire whisk until mixed together. Gradually stir in milk until smooth.
  • Cook over medium heat, stirring constantly, until mixture thickens and boils; reduce heat and cook for 1 minute. Remove saucepan from heat.
  • Gradually stir about half of the hot milk mixture into egg yolks. Slowly pour egg mixture back into milk mixture, stirring rapidly to prevent lumping. Cook, stirring constantly, until custard just begins to bubble. Remove from heat.
  • Stir in chocolate and vanilla until melted and smooth. To keep a skin from forming over the top, press plastic wrap directly onto the top of the hot custard. Cool to room temperature without stirring, then in refrigerator about 1 hour.
  • Prepare dessert as follows: Cut pound cake into small cubes.
  • In small bowl, with fork, stir together cranberry-raspberry sauce and liquor until smooth.
  • In a 3-quart clear glass bowl, place about half of the cake chunks.
  • Remove 2 tbsp cranberry-raspberry sauce; cover and set aside. Spoon about half of the remaining sauce mixture over cake, and top with about half of the white chocolate custard.
  • Repeat layers with remaining cake, sauce mixture, and custard. Cover and refrigerate at least 4 hours.
  • To serve, in small bowl, whip heavy cream, confectioner's sugar and vanilla just until stiff peaks form. Reserve about 1 cup whipped cream; spread remaining cream over trifle.
  • Spoon reserved cranberry sauce mixture into small decorating tube (or a small plastic bag with a small slit in corner) and pipe in a desired design on top of whipped cream. Draw a sharp knife tip across lines to feather the design.
  • Spoon reserved whipped cream into decorating bag with a star tip and pipe around edges of trifle. Garnish with nuts.

Nutrition Facts : Calories 402.7, Fat 25.2, SaturatedFat 14.9, Cholesterol 176.9, Sodium 221.6, Carbohydrate 38.5, Fiber 0.2, Sugar 21.6, Protein 6.5

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

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

WHITE CHOCOLATE-CRANBERRY CRISPY RICE TREATS



White Chocolate-Cranberry Crispy Rice Treats image

Adapted from No Bake Cookies IV on this site. Cranberries add a surprisingly tart flavor.

Provided by K Lea

Categories     Crispy Rice Treats

Time 45m

Yield 24

Number Of Ingredients 6

1 cup white chocolate chips
⅓ cup unsalted butter
¼ (16 ounce) package large marshmallows
½ teaspoon vanilla extract
3 cups crispy rice cereal (such as Rice Krispies®)
½ cup dried cranberries

Steps:

  • Place white chocolate chips, butter, and marshmallows in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Repeat in 30-second intervals until smooth. Mix in vanilla.
  • Combine cereal and cranberries in a large bowl. Pour melted chocolate mixture over top and quickly mix to coat dry ingredients.
  • Drop mixture onto waxed paper and roll into balls, using about 2 tablespoons mixture per treat. Let stand until firm, about 30 minutes. Store in an airtight container.

Nutrition Facts : Calories 100.2 calories, Carbohydrate 13.1 g, Cholesterol 8.4 mg, Fat 5.3 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 3.2 g, Sodium 38.7 mg, Sugar 8.8 g

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