Cranberry-Orange Trifle
_ Ingredients
1-1/3 cups sugar
1-1/2 cups water
2 packages fresh or frozen cranberries
4 teaspoons grated orange zest
2 teaspoons minced fresh gingerroot
CUSTARD:
2 tablespoons cornstarch
0.25 teaspoon salt
3 cups 2% milk
6 large egg yolks
2 teaspoons vanilla extract
TRIFLE:
1 loaf frozen pound cake, thawed and cut into 1-inch
cubes
0.25 cup orange liqueur
0.5 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 3 minutes. Immediately transfer to a clean bowl; stir
in vanilla. Cool for 35 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, 0.5 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 355° oven for 5-15 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
Read more..