Cranberry Trifle Food

MAKEOVER CRANBERRY TRIFLE

Steps:

• In a large saucepan, combine the first five ingredients. Cook over medium heat until the berries pop, about 15 minutes. Cool completely., Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in whipped topping., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the cranberry mixture and a third of the cream cheese mixture. Repeat layers twice. Cover and refrigerate for at least 2 hours before serving.

CRANBERRY TRIFLE

Steps:

• In a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger, and 2 cups water. Bring to a simmer over medium; cook until cranberries begin to burst, 8 to 10 minutes. Let compote cool completely.
• Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 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.
• Arrange 1/3 of cake in a 3-quart serving 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, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with Candied Orange Zest, if desired.

CANADIAN CRANBERRY TRIFLE

Steps:

• In a large saucepan, combine cranberries, cranberry sauce, sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until thickened, 10-15 minutes. Add wine and extract. Remove from heat; cool completely., For custard, mix sugar, cornstarch and salt in another large saucepan; gradually whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2-3 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks. Return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Stir in coconut extract. Cool 30 minutes. Refrigerate, covered, for 1 hour., To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, place half of the cake cubes; sprinkle with wine if desired. Layer with half of the almonds, cranberry mixture and custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream, additional cranberries and toasted almonds.

CRANBERRY TRIFLE

Steps:

• Make compote:.
• 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.
• Make Cream Filling:.
• 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.
• 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.

CRANBERRY CHOCOLATE TRIFLE

Steps:

• Make Compote: Combine all ingredients in a heavy saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer until cranberries pop, about 5 minutes. Let cool. (Can be prepared one day ahead; cover and refrigerate).
• Make Pudding: Bring 1 1/2 cups milk, sugar and cocoa to simmer over medium-low heat. Remove from heat. In a bowl, whisk remaining 1/2 c milk with cornstarch, egg yolks, vanilla and salt. Slowly add hot milk to egg mixture, whisking constantly. Return to pan and whisk over medium-high heat until pudding boils. Lower heat and whisk until pudding becomes very thick, about 3 minutes. Remove from heat and add chocolate chips and stir until melted. Pour into a bowl, cover surface with plastic wrap and chill for 4 hours or overnight.
• Make Trifle: Set aside 3/4 c of the compote. Whip cream until stiff peaks form, reserving 1 1/2 cups. Fold remaining cream gently into chocolate pudding. Cover bottom of the trifle bowl with ladyfingers. Add 1/4 c orange juice; spread 1/3 of compote over ladyfingers; cover with 1/3 of pudding. Repeat layering twice more. Spread reserved cream on top. Spoon reserved compote into center of bowl. Garnish with zest and grated chocolate. Chill 1 hour before serving.

CRANBERRY-CLEMENTINE TRIFLE

Steps:

• Split the vanilla bean in half lengthwise and scrape out the seeds with a small, sharp knife. Put the seeds and the vanilla pod in a medium heavy-bottomed saucepan. Add the milk and heat over medium until hot, but not boiling. Whisk the sugar, cornstarch, egg yolks and 1/2 teaspoon salt together in a medium bowl. Whisk the hot milk into the egg mixture in a slow stream, whisking constantly, then pour the custard back into the saucepan. Cook, over medium-low heat, stirring constantly, until the custard has thickened and just begins to simmer, 5 to 7 minutes. Strain through a fine-mesh sieve into a clean bowl and stir in the butter. Cover the surface of the custard with parchment or plastic wrap and refrigerate until cold, 2 to 3 hours.
• For the cranberry compote: Combine the cranberries, juice, sugar, cinnamon stick and a pinch of salt in a medium heavy-bottomed saucepan and bring to a boil and cook stirring occasionally, until all the berries have popped and the compote is slightly thickened, about 12 minutes. Remove the cinnamon stick. Cool the compote slightly, then carefully puree in a blender until smooth. Transfer the puree to a bowl and chill until cold, about 2 hours.
• Heat the brandy, sugar and 2 tablespoons water in a small saucepan over medium heat, stirring, until the sugar dissolves. Remove from heat.
• Assemble the pound cake: Trim all the crusts from the pound cakes, then slice them lengthwise into long, 1/2-inch-wide slices. Brush the brandy syrup on both sides of the pound cake slices. Spread about 3/4 cup of the vanilla cream on the bottom of a 3- to 4-quart trifle dish. Arrange 1 layer of pound cake slices on top of the vanilla cream, breaking the pound cake in pieces to fit into 1 layer. Gently spread 1/2 the cranberry compote over the cake layer. Spread 1/2 the remaining vanilla cream over the compote layer, then top with another layer of pound cake slices. Spread the remaining compote over the pound cake layer and top with the remaining vanilla cream. Top with a final layer of pound cake. Refrigerate the trifle until cold, at least 4 hours, or up to overnight.
• Just before serving: Whip the heavy cream with the confectioners' sugar until soft peaks form. Top the trifle with the whipped cream, and garnish with clementine segments if using.
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CRANBERRY COGNAC TRIFLE

Steps:

• Make cake layers:
• Preheat oven to 350°F and butter pans. Line bottom of each pan with wax or parchment paper and butter paper. Dust pans with flour, knocking out excess.
• Whisk together yolks, 1 1/2 cups sugar, milk, and vanilla in a large bowl until combined well, then whisk in flour and salt until smooth. (Batter will be thick.)
• Beat whites with an electric mixer until they hold soft peaks. With mixer at low speed, gradually beat in remaining 3/4 cup sugar. Increase speed to high and beat until whites hold stiff, glossy peaks.
• Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
• Divide batter among pans and spread evenly. Rap pans against a work surface to release any air bubbles. Bake, 1 pan at a time, in middle of oven until cake is pale golden and beginning to shrink around edges, 10 to 11 minutes per pan. Cool layers completely in pans on racks.
• Assemble trifle:
• Loosen edges of 1 cake layer with a knife. Place a sheet of wax or parchment paper on top of layer and invert onto a rack. Carefully peel paper from cake. Place a new sheet of wax or parchment paper on inverted cake and reinvert onto work surface, peeling off paper that is now on top. Repeat with remaining 2 layers.
• With long side of layers toward you, halve layers vertically with a serrated knife. Spread 1 half of each layer (3 of 6 halves) with cranberry jam, then top with remaining plain halves.
• Put each "sandwich" crosswise into 10 (71/2- by 3/4-inch) strips. Arrange 1 strip vertically in trifle dish with a cut side against glass (see photo below), then trim strip flush with top of dish. Using trimmed piece as a guide, cut remaining strips to fit dish, reserving trimmings. Brush strips on all sides with Cognac syrup and fit strips tightly all around edge of dish. (If your dish is slightly smaller on bottom than on top, cut a few strips in half diagonally to fill any gaps.)
• Brush trimmings with syrup and arrange one fourth of them in 1 layer in bottom of dish. Pour in 1 cup custard. Repeat layering of trimmings and custard to fill dish, ending with custard. (You may have a small amount of custard left over.) Brush top of strips around edge with syrup. Cover trifle with plastic wrap and chill at least 8 hours.
• Make topping:
• Beat heavy cream with confectioners sugar, Cognac, and vanilla with an electric mixer until it holds soft peaks. Remove plastic wrap from trifle and mound cream on top.

CRANBERRY-ORANGE TRIFLE

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm. Cut into 1/2-inch cubes.
• Beat pudding mixes, cinnamon and milk in large bowl with whisk 2 min. Let stand 5 min. or until thickened. Stir in COOL WHIP.
• Remove 1 cup gelatin cubes; set aside. Layer half each of the remaining gelatin cubes, cake cubes, oranges and pudding in 3-qt. serving bowl. Repeat layers; top with reserved gelatin cubes. Refrigerate 1 hour.