Wednesday, November 30, 2011

Cranberry Trifle

Cranberry Trifle with Candied Orange Zest

2 bags fresh or frozen cranberries
2 ¼ cups granulated sugar
2 tbsp finely grated, peeled fresh ginger
1 8oz bar cream cheese at room temp
¼ cup packed light brown sugar
½ tsp pure vanilla extract
2 cups heavy cream
2 store bought pound cakes
Candied orange zest (see below)

  1. 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, 8-10 minutes. Let compote cool completely.
  2. Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining ¼ cup granulated sugar and vanilla on high until well combined.  With mixer on medium, gradually add heavy cream. Continue beating until soft peaks form.
  3. Arrange 1/3 of cakes in 3 quart serving dish.  Spoon 1/3 of compote over cake, spread to sides of dish.  Dollop 1/3 of cream filling over and spread to side of dish.  Repeat twice. End with cream filling.  Cover, refrigerate 2 -24 hours. Garnish with candied orange zest:
  4. In a medium saucepan, bring ½ cup sugar and ½ cup water to a boil, stirring to dissolve. Add zest of 1 orange (peeled into long strips with a vegetable peeler). Simmer, swirling occasionally, until zest is tender, about 10 minutes.  Drain and transfer to a plate. Dredge zest in sugar and thinly slice.

1 comment:

  1. Oh yummy!! Might have to put this one on the Christmas dinner circuit!!



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