As a grand finale, I recommend cranberry ginger trifle for your next holiday feast.

This dessert consists of layers of cranberry compote, chunks of butter cake and a fluffy mixture of cream and cream cheese and will serve twelve.

Here’s how I made it:

Cranberry Ginger Trifle

I began by combining two twelve-ounce bags of cranberries, two tablespoons of grated fresh ginger, one and a half cups of sugar and two cups of orange juice in a medium saucepan. After simmering this mixture for eight minutes, I transferred the cranberry compote to a bowl to cool.

I used a stand mixer to combine one eight-ounce package of cream cheese, a quarter of a cup of brown sugar, two tablespoons of granulated sugar, and a teaspoon of vanilla. When this was smooth, I added two cups of heavy cream and continued beating until soft peaks formed.

I made a simple butter cake that I cut into one-inch chunks for the third layer, but a pound cake from your favorite bakery will also work.

I put one third of the cake chunks in a large glass serving dish, spooned one third of the cranberry compote onto the cake and then spread one third of the cream filling on top. I repeated this process twice more and refrigerated the trifle overnight. Topped with slivers of crystallized ginger before serving, the trifle was the grand finale of a delicious dinner.

The next time you see cranberries at the market I hope you are inspired to think outside the bag.

To receive an email notification of my next post, click here and subscribe to the newsletter from Carol’s Kitchen.

Cranberry Trifle

• 12 12-ounce bags of cranberries
• 2 T grated fresh ginger
• 1 1/2 c sugar
• 2 c orange juice
• 8 ounces of cream cheese
• 1/4 c brown sugar
• 2 T  sugar
• 1 t  vanilla
• 2 cups heavy cream
• 1 pound cake
• 1 T crystallized ginger

>> Print This Post <<

Tagged: cranberry, cream, trifle