Cranberry Trifle

Name: Cranberry Trifle
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)

12 ingredients

5 steps

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.