Cranberry Orange Trifle
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 632
- Total Fat
- 36
- Saturated Fat
- 22
- Carbohydrates
- 71
- Dietary Fiber
- 4
- Sugar
- 46
- Protein
- 6
- Cholesterol
- 109
- Sodium
- 331
- Total: 40 min
- Active: 35 min
Ingredients
2 cups fresh or frozen cranberries
2 cups dried cranberries
1/2 cup orange liqueur, such as Grand Marnier
1/2 cup plus 2 tablespoons granulated sugar
5 large oranges, peels cut away, segments cut free from the membranes and juice collected
4 cups heavy cream
8 ounces cream cheese, at room temperature
1/2 cup powdered sugar
1 tablespoon vanilla extract
One 14-ounce angel food cake
2 to 3 sprigs fresh mint
Directions
Special equipment:
a 3-quart trifle bowl- Combine the cranberries, dried cranberries, orange liqueur and 1/2 cup granulated sugar in a saucepan over medium-high heat. Bring to a boil, stirring until the sugar is completely dissolved. Set aside to cool slightly, 20 minutes.
- Meanwhile, in a bowl, toss the orange segments and their juice with the remaining 2 tablespoons granulated sugar.
- Beat the heavy cream, cream cheese, powdered sugar and vanilla together in a large bowl until light and fluffy. Set aside.
- Cube the cake into 1-inch cubes.
- To build, use just under half of the cubed angel food cake to create a layer in the bottom of a 3-quart trifle bowl. Spoon over just under half of the oranges and their juice. Top with just under half of the cream cheese mixture and just under half of the cranberries and their liquid. Repeat once more to create a second layer. Arrange the remaining cake, oranges, cream cheese mixture and cranberries in a mini layer on the top of the trifle. Garnish with the mint and serve immediately.
- The trifle can also be made 24 hours in advance and stored, covered, in the refrigerator until ready to serve, for up to 2 days.