_ Ingredients
1-1/3 cups sugar
1-1/2 cups water
2 packages (12 ounces each) fresh or frozen cranberries
4 teaspoons grated orange zest
2 teaspoons minced fresh gingerroot
CUSTARD:
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups 2% milk
6 large egg yolks
2 teaspoons vanilla extract
TRIFLE:
1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch
cubes
1/4 cup orange liqueur
1/2 cup slivered almonds, toasted
Sweetened whipped cream and orange sections
Directions
In a large saucepan, combine the first five 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.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes
or cook in a skillet over low heat until lightly browned, stirring
occasionally.
Originally published as Cranberry Orange Trifle in Taste of Home
December/January 2013
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