Cranberry Trifle

Submitted by BecR2400

"Cranberry Trifle is a show-stopping, yummy dessert that's perfect for the holidays! And, so easy. Recipe is adapted from Dec. 2008 edition of Everyday Food. Note: Use a 3 quart trifle/serving dish."

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 10-12

ingredients

• 24 ounces cranberries (two bags, fresh or frozen)
• 2 cups sugar
• 2 cups water
• 1⁄4 cup crystallized ginger, chopped
• 1 tablespoon grated fresh orange zest
• 1⁄4 cup brown sugar
• 1⁄4 cup granulated sugar
• 1 1⁄2 teaspoons vanilla extract
• 8 ounces cream cheese, softened
• 2 cups heavy cream
• 24 ounces poundcake, cut into 3/4-inch thick slices (two loaves all-butter pound cake)
• additional grated fresh orange zest, to garnish (optional)

directions

1. Make compote:

2. 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.

3. Make Cream Filling:

4. 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.
5. 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.