Cranberry-Orange Trifle

Cranberry-Orange Trifle
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup sugar
  • 2 ½ cups 2% reduced-fat milk
  • 2 large eggs, lightly beaten
  • ¾ cup sugar
  • Cranberries:
  • Pastry cream:
  • Remaining ingredients:
  • + 8 more ingredients
    • 1/8 teaspoon salt
    • 2 teaspoons vanilla extract
    • 1 teaspoon orange rind
    • 1 (10.75-ounce) loaf pound cake (such as Sara Lee), cut into 1/2-inch cubes
    • 5 tablespoons cornstarch
    • ¼ cup Grand Marnier (or other orange liqueur)
    • 1 (12-ounce) package fresh cranberries
    • ¾ cup fresh orange juice

To prepare cranberries, combine 3/4 cup sugar, orange juice, and Grand Marnier in a medium saucepan over medium-high heat; cook 3 minutes until sugar dissolves, stirring occasionally. Add cranberries to pan; bring to a boil. Reduce heat; simmer 8 minutes or until cranberries pop. Spoon mixture in...

View full recipe at My Recipes

Comments

Variations on Cranberry-Orange Trifle

  • Cranberry-Orange Trifle
    • 36 ladyfingers (3 3-ounce packages)
    • 1/2 cup reduced-calorie frozen whipped topping (optional)
    • 1/2 cup water
    • +14 other ingredients


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