Cranberry Trifle Recipe
User Reviews
5
Cranberry Trifle Recipe
Description
This trifle assembles vibrant cranberry sauce made from fresh cranberries, sugar, water, and cinnamon that is cooked down to a syrupy consistency. The custard layer is a homemade vanilla pastry-style custard prepared with egg yolks, cornstarch, sugar, and milk, cooked on stovetop and stirred until thick and silky. Cubed white cake forms the base and middle layers, providing a soft, spongy texture that soaks up some custard and cranberry juices.
The trifle is layered in a clear bowl to showcase colors: cake, cranberries, and custard repeated for richness. Whipped cream and sugared cranberries decorate the top for visual appeal and added creaminess combined with a slight crunch from the sugared fruit. The dessert’s balance of tartness, sweetness, and creaminess makes it an ideal festive option for gatherings.
Once assembled, the trifle is best chilled to allow flavors to blend and layers to set. It can be prepared a day ahead for convenience.
Ingredients
Cranberry Layer
- 24 ounces cranberries 2 packages, fresh
- 1 ½ cups water
- 1 cup granulated sugar
- 1 cinnamon stick
Custard Layer
- 1 ⅓ cups granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 4 ½ cups milk
- 9 egg yolk
- 1 tablespoon vanilla extract
- 1 tablespoon butter
Cake
- 14.25 ounces white cake mix 1 box, baked, cooled and cubed
- Whipped Cream for decorating
- cranberries for decorating, sugared
Instructions
Cranberry Layer
- Combine all cranberry layer ingredients in a saucepan. Bring to a boil, reduce heat and cook uncovered about 10 minutes. Cool completely. Discard cinnamon stick.
Custard Layer
- Combine sugar, cornstarch, and salt in a large saucepan. Whisk in milk. Stir over medium-high heat until mixture reaches a boil, let boil 2 minutes while stirring.
- Whisk egg yolks in a small bowl. Slowly add 1 cup of the hot milk mixture at a time to the eggs while whisking. Return the mixture to the sauce pan and stir over medium heat until thick and bubbly. Let boil 2 minutes.
- Remove from heat and stir in butter and vanilla.
- Cool in the saucepan for 15-20 minutes stirring occasionally. Pour into a large bowl and place plastic wrap on the surface. Refrigerate until completely cooled.
Assembly
- Place half of the cake cubes on the bottom of a trifle bowl. Top with half of the cranberry mixture and half of the custard. Repeat layers.
- Top with whipped cream and candied cranberries if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387 | 19% |
| Carbohydrates | 77g | 26% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 136mg | 45% |
| Sodium | 404mg | 17% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 54g | 108% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 182mg | 18% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
