Gingerbread Trifle with Candied Kumquats and Wine-Poached Cranberries

Gingerbread Trifle with Candied Kumquats and Wine-Poached Cranberries
Photo by Kenji Toma

Ingredients

  • 1½ teaspoons baking soda
  • 3 tablespoons Grand Marnier or other orange liqueur
  • 3 cups heavy whipping cream
  • 3 oranges
  • ½ cup (packed) dark brown sugar
  • ½ cup sugar
  • 2 cups fruity red wine (such as Syrah)
  • + 19 more ingredients
    • ¾ cup vegetable oil
    • 2 ½ cups sugar
    • 12 ounces fresh or frozen cranberries
    • 2 cups all-purpose flour
    • 1½ cups powdered sugar
    • 1 ½ teaspoons baking powder
    • 1 ½ cups water
    • 3 large eggs
    • ¾ teaspoon ground cinnamon
    • 1 fresh ginger
    • 2 tablespoons ground ginger
    • 1 cup extra stout (such as Guinness)
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground nutmeg
    • 1 cup mild-flavored (light) molasses
    • 2 cups sugar
    • 3 8-ounce containers mascarpone cheese*
    • 1/8 teaspoon ground cardamom
    • 3 cups sliced seeded kumquats (about 1 pound)

Stir sugar and 1 1/2 cups water in large saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add kumquats; reduce heat to medium-low and simmer until soft mixture to medium bowl. Cool. Cover and chill until cold. DO AHEAD: Can be made 5 days ahead. Keep chilled. Befo...

View full recipe at Epicurious

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