Cranberry Trifle
For the cranberry sauce:
¾ cup granulated sugar
¾ cup fresh orange juice
1/3 cup Grand Marnier liqueur
1 (12 oz.) bag of fresh cranberries
In a medium saucepan over medium-high heat, combine sugar, orange juice and Grand Marnier. Cook for 3 minutes until sugar dissolves, stirring occasionally. Add cranberries and bring to a boil. Reduce heat. Simmer 8 minutes or until cranberries pop. Transfer mixture into a bowl, cover and chill.
For the pastry cream:
½ cup granulated sugar
5 tbsp. cornstarch
2 ½ cups 2% milk
2 large eggs, lightly beaten
2 tsp. vanilla extract
1/8 tsp. salt
In a heavy saucepan over medium heat, combine sugar and cornstarch. Gradually add milk, whisk until blended and bring to a boil. Cook 1 minute, stirring occasionally with a whisk.
Remove from heat. Gradually add half of hot milk mixture to the lightly beaten egg, whisking constantly. Pour egg mixture back into the saucepan with remaining milk. Cook over medium heat 1 minute or until it thickens, stirring constantly. Remove from heat. Stir in vanilla and salt. Cool in an ice-filled bowl until custard cools to room temperature (about 30 minutes), stirring occasionally.
Other ingredients:
1 (12 oz.) loaf pound cake, any brand, cut into ½ inch cubes
1 tsp. orange rind (optional)
Assembly time:
Arrange a few of the cake cubes in the bottom of an individual serving dish. Spoon cranberry mixture over cake cubes. Top with pastry cream. Garnish with orange rind (optional). Cover with plastic wrap and chill at least 4 hours prior to serving. Alternatively you can assemble in a large trifle bowl.
Recipe yields 12 servings of ½ cup.
Let me know what your guests think of this delicious creation.
For the cranberry sauce:
¾ cup granulated sugar
¾ cup fresh orange juice
1/3 cup Grand Marnier liqueur
1 (12 oz.) bag of fresh cranberries
In a medium saucepan over medium-high heat, combine sugar, orange juice and Grand Marnier. Cook for 3 minutes until sugar dissolves, stirring occasionally. Add cranberries and bring to a boil. Reduce heat. Simmer 8 minutes or until cranberries pop. Transfer mixture into a bowl, cover and chill.
For the pastry cream:
½ cup granulated sugar
5 tbsp. cornstarch
2 ½ cups 2% milk
2 large eggs, lightly beaten
2 tsp. vanilla extract
1/8 tsp. salt
In a heavy saucepan over medium heat, combine sugar and cornstarch. Gradually add milk, whisk until blended and bring to a boil. Cook 1 minute, stirring occasionally with a whisk.
Remove from heat. Gradually add half of hot milk mixture to the lightly beaten egg, whisking constantly. Pour egg mixture back into the saucepan with remaining milk. Cook over medium heat 1 minute or until it thickens, stirring constantly. Remove from heat. Stir in vanilla and salt. Cool in an ice-filled bowl until custard cools to room temperature (about 30 minutes), stirring occasionally.
Other ingredients:
1 (12 oz.) loaf pound cake, any brand, cut into ½ inch cubes
1 tsp. orange rind (optional)
Assembly time:
Arrange a few of the cake cubes in the bottom of an individual serving dish. Spoon cranberry mixture over cake cubes. Top with pastry cream. Garnish with orange rind (optional). Cover with plastic wrap and chill at least 4 hours prior to serving. Alternatively you can assemble in a large trifle bowl.
Recipe yields 12 servings of ½ cup.
Let me know what your guests think of this delicious creation.