Cranberry Trifle

Name: Cranberry Trifle
Prep time: 35 min
Total time: 35 min
Ingredients: 2 bags (12 ounces each) cranberries, fresh or frozen; 2 1/4 cups granulated sugar; 2 tablespoons finely grated peeled fresh ginger; 1 bar (8 ounces) cream cheese, room temperature; 1/4 cup packed light-brown sugar; 1/2 teaspoon pure vanilla extract; 2 cups heavy cream; 2 homemade or store-bought all-butter pound cakes (12 ounces each), cut into 3/4-inch-thick slices; Candied Orange Zest, for garnish (optional)

140 Ratings
6 Reviews

With layers of sweetened cranberries, buttery pound cake, and fluffy whipped cream, this trifle is a truly easy dessert -- merry and dazzling.

Everyday Food, December 2008

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Recipe Summary

prep:

35 mins

total:

35 mins

Servings:

Ingredients

2 bags (12 ounces each) cranberries, fresh or frozen
2 1/4 cups granulated sugar
2 tablespoons finely grated peeled fresh ginger
1 bar (8 ounces) cream cheese, room temperature
1/4 cup packed light-brown sugar
1/2 teaspoon pure vanilla extract
2 cups heavy cream
2 homemade or store-bought all-butter pound cakes (12 ounces each), cut into 3/4-inch-thick slices
Candied Orange Zest, for garnish (optional)

Directions

Step 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 to 10 minutes. Let compote cool completely.

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Step 2

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.
Step 3

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.

Reviews (6)

140 Ratings

5 star values: 22
4 star values: 33
3 star values: 59
2 star values: 20
1 star values: 6

Anonymous

02/08/2019

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Anonymous

12/31/2015

This has been a holiday staple at our dinner table since I came across this recipe about 4-5 years ago. I was immediately thrown off by the use of pound cake though. I substitute angel food cake and it is delicious. Enjoy!!!

Anonymous

12/15/2011

This is FABULOUS!! I absolutely loved it! I make trifles all the time and this one is by far the best recipe that I have found! I would definitely say that it makes at least 15 servings though. Enjoy!

Anonymous

11/22/2011

Hasn't anyone caught the big mistake with the sugar? It calls for 2-1/4 cups, and 2 cups go in with the cranberries. The filling calls for another cup! I'm assuming that's the remaining 1/4 cup.

Anonymous

11/24/2010

This is best made a full day in advance - helpful for when you have many dishes to make. It is awesome the next day!!! By the next day all the flavors have melded together and the cake has gotten moist and yummy:)

Anonymous

01/08/2009

I made this for Christmas Day. It looked beautiful. I forgot the ginger though! Because of this, I think mine was lacking something.

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Cranberry Trifle

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Recipe Summary

Ingredients

Directions

Reviews (6)

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Cranberry Trifle

Gallery

Recipe Summary

Ingredients

Directions

Reviews (6)

All Reviews for Cranberry Trifle