Makeover Cranberry Trifle Recipes

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-ORANGE TRIFLE

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.

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 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-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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THE ULTIMATE MAKEOVER: BLUEBERRY TRIFLE

Steps:

• Make the custard: blend the sugar, custard powder and cornflour with 1 tbsp milk to make a runny paste. Beat in the egg yolk. Pour the remaining milk into a pan, scrape in the vanilla seeds, add the pod, then allow to come just to the boil. Stir this into the cornflour paste, then pour into a clean pan. Cook over a medium heat, stirring all the time, until thickened. Remove from the heat, then stir in the crème fraîche until smooth. Pour into a bowl, cover the surface with cling film to stop a skin forming, allow to cool, then chill until completely cold.
• Make the cake: heat oven to 180C/ fan 160C/gas 4. Lightly oil and line the base of a 20cm round cake tin. Put the sugar and eggs into a bowl. Whisk with electric beaters for 5 mins until very thick, paler in colour and the consistency of whipped cream. Sift over the flour and quickly, but lightly, fold it in. Spoon the mixture into the tin and carefully level it, being careful not to squash it. Bake for 25 mins until risen, then remove and cool on a wire rack. Peel off lining paper. Halve the cake so you have a semi-circle. (The other half can be frozen for another time.) Split the semi-circle in half with a knife, then sandwich back together with fruit spread.
• Put the sugar and lime zest for the fruit into a pan with 2 tbsp water. Bring slowly to the boil until the sugar has dissolved, then bubble for 1½-2 mins until syrupy. Tip in the blueberries, then cook very briefly, stirring once or twice only, just until they start to burst and release their juices (but still stay whole) and you get a purple syrup. Set aside to cool.
• The sponge and custard layers can be built up to 2-3 hrs ahead of when you want to serve. Cut the jammy sponge into cubes, then place in the base of a glass dish. Drizzle over the Marsala. Keep about ¼ of the berries back for the top, then spoon the rest over the sponge with a little syrup. Discard the pod from the custard, then pour it over the fruit.
• Just before serving, beat the yogurt, mascarpone and sugar together until smooth and creamy. Pile onto the custard, then drizzle over the reserved fruit and syrup. Use a skewer to swirl some of the juices through the creamy topping. Serve straight away or the syrup discolours the topping. This is best eaten the same day.

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.