Quick Cranberry Trifles Food

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.

QUICK CRANBERRY TRIFLES

Steps:

• Stir together cranberry sauce and Sherry in a bowl. Set aside.
• Combine heavy cream and ice cream in a bowl, then set in a larger bowl of ice and cold water and beat with an electric mixer until stiff.
• Divide half of cake cubes among 4 dessert glasses. Top each serving with a scant 1/4 cup cranberry mixture, then top each with 1/4 cup whipped-cream mixture. Repeat layering with remaining cake cubes, cranberry mixture, and whipped-cream mixture.
• Chill, loosely covered with plastic wrap, at least 8 hours for flavors to develop.

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.

INDIVIDUAL CRANBERRY TRIFLES

Steps:

• Prepare, bake and cool angel food cake according to package directions. Cut into 1-in. cubes; set aside. In a large bowl, combine cream cheese, confectioners' sugar, sour cream and vanilla; beat until smooth. Fold in whipped topping. In a bowl, combine the cranberry sauce, sugar and orange zest. , In individual parfait glasses or a 3-qt. trifle bowl, layer half of the cake cubes, cranberry mixture and whipped topping mixture. Repeat layers. Refrigerate until serving. Garnish with cranberries and mint if desired.

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 SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the sugar, flour, baking powder and salt. Cut in the butter or margarine until the lumps are no larger than peas. Stir in the egg just a little bit, but allow the mixture to stay somewhat crumbly.
• Sprinkle half of the mixture in an even layer in the bottom of a 9x13 inch pan. Pack down into a solid crust. Spread the cranberry sauce over the crust. Crumble the remaining mixture over the cranberry sauce.
• Bake for 40 minutes in the preheated oven, until the top is golden brown. Cool before slicing into bars.

CRANBERRY TRIFLE SQUARES

Steps:

• Mix 2 cups sugar and the water in 2-quart saucepan. heat to boiling over high heat, stirring occasionally. Boil 10 minutes. Stir in cranberries; reduce heat to medium-high. Cook uncovered 3 to 4 minutes or until all the cranberries have popped. Stir in almond extract; cool.
• Beat whipping cream and 1/4 cup sugar in chilled large bowl with electric mixer on high speed until stiff.
• Arrange cake slices in bottom of rectangular baking dish, 11x7x1 1/2 inches, cutting slices if neccessary to cover bottom of dish. Spoon cranberry sauce over cake. Sprinkle with sugar cookies. Spread whipped cream over sugar cookies. Sprinkle with almonds.
• Cover and refrigerate at least 2 hours before serving. Cut into squares. Store covered in refrigerator.