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Cranberry Trifles

These Cranberry Orange Trifles combine all the flavors of a sweet, tart cranberry relish into an irresistible layered dessert topped with whipped cream and maple roasted pumpkin seeds.

Cook Time
mins
Total Time
15 mins
Servings: 4

Ingredients

  • 12 ounces fresh cranberries
  • 1 cup high quality orange juice
  • ½ cup pure maple syrup
  • ¾ cup light brown sugar
  • 2 teaspoons orange zest from 1 orange
  • 1 orange peeled and cut into small pieces
  • ½ frozen pound cake thawed and cut into 1 inch cubes
  • sweetened whipped cream or whipped topping for serving
  • ¼ cup of maple roasted pumpkin seeds or chopped praline pecans

Instructions

    Cup of Yum
  1. In a medium sauce pan, add cranberries, orange juice, maple syrup, brown sugar, and orange zest.
  2. Bring mixture to a gentle boil over medium high heat. Reduce heat and simmer for 10-15 minutes or until mixture cranberries have burst and mixture is thickened, stirring frequently.
  3. Allow compote to cool for 5 minutes.
  4. Stir in orange pieces and allow compote to cool completely.
Assemble the trifles:
  1. Add a layer of pound cake cubes to the bottom of 4 glasses.
  2. Top with about 1/4 cup of compote mixture, and repeat with the pound cake and compote layers one more time.
  3. Top each trifle with whipped cream and sprinkle with Maple Roasted Pumpkin Seeds.

Notes

  • You can use a fresh poundcake in place of the frozen.
  • Trifles can be made a few hours in advance. Layer pound cake and compote into glasses, cover and refrigerate. Top with whipped cream and pumpkin seeds immediately before serving.
  • This recipe can be easily doubled to feed a crowd.