Cranberry-Orange Trifle
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
-
Cranberries
- 3⁄4 cup sugar
- 3⁄4 cup fresh orange juice
- 1⁄4 cup Grand Marnier (or other orange liqueur)
- 1 (12 ounce) package fresh cranberries
-
Pastry Cream
- 1⁄2 cup sugar
- 5 tablespoons cornstarch
- 2 1⁄2 cups 2% low-fat milk
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1⁄8 teaspoon salt
-
Remaining ingredients
- 1 loaf cake (pound cake such as Sara Lee cut into 1/2 inch cubes)
- 1 teaspoon orange rind
directions
- 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.
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RECIPE SUBMITTED BY
DailyInspiration
United States