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.
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- 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