Cranberry Orange Trifle
Serves: 8 to 10
  • 1 loaf of pound cake (homemade or store bought - about 11 ounces), cut into ½ inch cubes
For the Cranberry Sauce
  • 1 cup orange juice
  • ½ cup sugar
  • 1 (12 oz) bag fresh cranberries
For the Pastry Cream
  • ½ cup sugar
  • 5 tablespoons corn starch
  • 2½ cups milk, divided
  • ⅛ teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • orange zest for garnish
  1. To prepare the cranberry sauce: Combine the sugar and juice in a medium sauce pan and heat over medium high heat until sugar dissolves, about 3 minutes, stirring often. Add cranberries and bring to a boil. Reduce heat to a low simmer and cook for 6 to 8 minutes until the cranberries pop. Pour mixture into a bowl and chill.
  2. To prepare the pastry cream: Place 2 cups milk in a medium saucepan and bring to a boil over medium heat. While milk is heating, combine sugar, salt, and cornstarch in a medium bowl. Whisk in the eggs and ½ cup milk. Gradually add half of the hot milk mixture to egg yolk mixture, whisking continually. Return milk mixture to pan and bring to a boil, whisking constantly. When mixture begins to boil, immediately reduce heat to low and whisk until thick, about one minute. Remove from heat and stir in vanilla. Place pan in a large ice-filled bowl and cool to room temperature.
  3. To assemble the trifle, arrange half of the cake cubes in the bottom of a 2 quart trifle dish (or in 8 to 10 individual cups). Spoon half of the cranberry mixture over the cake and top with half of the pastry cream. Repeat layers. Garnish with orange zest. Chill until ready to serve, up to 24 hours.
Recipe by Some the Wiser at