Cranberry Trifle with Candied
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 temp¼ cup packed light brown sugar
½ tsp pure vanilla extract
2 cups heavy cream
2 store bought pound cakes
Candied orange zest (see below)
- 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.
- 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.
- 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:
- 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.