CRANBERRY-ORANGE TRIFLE
I make this showstopper for many occasions, slightly changing-or adding-ingredients. I sometimes add toasted coconut between the layers. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until berries pop and mixture is thickened, about 15 minutes. Remove from the heat; cool completely., For custard, in a large saucepan, mix the sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. , In a small bowl, whisk a small amount of hot milk mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Immediately transfer to a clean bowl; stir in vanilla. Cool for 30 minutes. Press waxed paper onto surface of filling; refrigerate until cold, about 1 hour., To assemble, place half of the cake on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the cranberry mixture, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and orange sections.
Nutrition Facts : Calories 327 calories, Fat 10g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 145mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
CRANBERRY ORANGE TRUFFLES
Homemade truffles are a delicacy my family looks forward to every holiday. We love the combination of tart cranberries and rich chocolate-and the orange and almond put this recipe over the top. -TerryAnn Moore, Vineland, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the heat, whisking constantly. Cook and stir until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat; stir in the cranberries, orange juice concentrate and extract. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip truffles in coating; allow excess to drip off. Place on waxed paper-lined baking sheets and drizzle with bittersweet chocolate. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 138 calories, Fat 9g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 1mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
GRAND MARNIER CRANBERRY-ORANGE RELISH
Make and share this Grand Marnier Cranberry-Orange Relish recipe from Food.com.
Provided by Oolala
Categories Sauces
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Wash cranberries and combine in heavy saucepan with sugar, water and orange juice.
- Bring to a boil over high heat; reduce heat and cook at gentle boil until cranberries begin to pop.
- Remove from heat and stir in cherries and Grand Marnier.
- Chill for up to a week.
- When ready to serve, stir in pecans.
Nutrition Facts : Calories 135.6, Fat 6.6, SaturatedFat 0.6, Sodium 1.3, Carbohydrate 20.1, Fiber 3, Sugar 15.3, Protein 1.1
CHOCOLATE CRANBERRY TRUFFLES
I found this in an old Ocean Spray cookbook, and have been making them for Thanksgiving,holiday parties and adding to my Christmas gift baskets for a few years. I love the combination of flavors. The amount really depnds on how large you make them..I usually get around 25-30
Provided by bayou-mimi
Categories Candy
Time 20m
Yield 30 pieces
Number Of Ingredients 5
Steps:
- Place chocolate, cranberry sauce and heavy cream in a medium saucepan.
- Cook over medium-low heat until sauce is smooth, whisking frequently.
- Remove from heat and pour into a glass or plastic bowl.
- Cover with plastic wrap.
- Let sit at room temperature to thicken.
- Combine cocoa and 1 1/2 tablespoons powdered sugar on a small plate.
- Scoop out a rounded teaspoonful of chocolate mixture.
- Roll in cocoa, coating throroughly.
- Dust hands with powdered sugar.
- Roll truffle in hands to form a 1-inch ball.
- Continue forming truffles with remaining chocolate mixture.
- Store in tightly covered contanier until ready to serve.
- Before serving remove and place in decorative paper holders.
Nutrition Facts : Calories 55.9, Fat 4.9, SaturatedFat 3, Cholesterol 1.4, Sodium 3.8, Carbohydrate 5, Fiber 1.5, Sugar 2.2, Protein 1.2
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