Cranberry Orange Trifle Recipes

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.

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.

Steps:

• For the cranberry-orange sauce: Combine the cranberries, orange juice, granulated sugar and orange zest in a medium saucepan. Cook over medium heat until the sugar dissolves and the cranberries begin to burst, 5 to 10 minutes. Remove from the heat and let cool slightly.
• Using a hand-held mixer, blend the cranberry sauce until smooth. Stir in the liqueur. Transfer the sauce to a clean container and refrigerate until completely cool. (The sauce will thicken as it cools.)
• For the whipped cream: In a medium bowl, beat the heavy cream, confectioners' sugar and liqueur until medium peaks form.
• For the shooters: Put 1/2 teaspoon graham crackers in the bottom of each shot glass. Top with 1/2-inch cranberry-orange sauce and 1 tablespoon whipped cream. Top with more graham crackers and enough cranberry-orange sauce to come to within 1/4-inch of the top of the shot glass. Add a dollop of whipped cream and garnish with orange zest. Serve chilled.

Steps:

• In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the heat, whisking constantly. Cook and stir until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat; stir in the cranberries, orange juice concentrate and extract. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip truffles in coating; allow excess to drip off. Place on waxed paper-lined baking sheets and drizzle with bittersweet chocolate. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator.

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.

Steps:

• To prepare cranberries, combine 3/4 cup sugar, orange juice and Grand Marnier in a medium saucepan over medium-high heat, cook 3 minutes or until sugar dissolves, stirring occasionally. Add cranberries to pan; bring to a boil. Reduce heat, simmer 8 minutes or until cranberries pop. Spoon mixture into a bowl; cover and chill.
• To prepare pastry cream, combine 1/2 cup sugar and cornstarch in a medium, heavy saucepan over medium heat. Gradually add milk to pan, stirring with a whisk until blended; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Gradually add half of hot milk mixture to eggs, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 1 minute or until thick, stirring constantly. Remove from heat. Stir in vanilla and salt. Place pan in a large ice-filled bowl until custard cools to room temperature (about 25 minutes); stirring occasionally.
• Arrange half of cake cubes in the bottom of a 2-quart trifle dish. Spoon 1 1/2 cups cranberry mixture over cake; top with 1 1/2 cups pastry cream. Repeat layers. Garnish with rind. Cover loosely with plastic wrap, and chill at least 4 hours.

Steps:

• Dissolve jelly powder in boiling water. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm.
• Pour milk into large bowl. Add dry pudding mixes,. Beat with wire whisk 2 minutes or until lwell blended. Gently stir in the whipped topping.
• Cut jelly into cubes. Remove 1 cup of the jelly cubes; set aside. Layer half each of the remaining jelly cubes, cake cubes, oranges and pudding in a 3L serving bowl; repeat layers. Top with reserved jelly cubes. Refrigerate at least 1 hour or until ready to serve.