Recipe For Cranberry Trifle

A trifle is a traditional British dessert containing layers of soft cake and custard. Trifles often contain layers of fruit and/or liquors and are topped with whipped cream.

I love serving trifles for dessert, especially when I am cooking for a crowd!  They’re always gorgeous, easy to make and the best part is that you make them ahead of time!

This cranberry trifle features a homemade sweet-tart cranberry sauce and a from-scratch custard layered with your favorite cake!  You can assemble this up to 2 days ahead of time but I’d recommend adding the whipped cream & decorations just prior to serving.

Cranberry Caramel Trifle

So this trifle can be prepared by making each layer from scratch or using store-bought pound cake, vanilla pudding, and cranberry sauce. To be honest, it’s best made homemade.  If you are short on time, the most important part is the cranberry sauce as it’s more tart and fresh than a store-bought version.

You’ll want to allow at least 4 hours for the trifle refrigerate. This allows the cake layers to soak up the sauces a bit and all of the flavors to blend.

I don’t add toppings until just before serving which keeps it fresh and pretty! You can use whipped cream, whipped topping or even shaved white chocolate and fresh cranberries as a topping. I topped this recipe with Sugared Cranberries and added a little bit of orange peel to make it pretty.

Del Monte Europe

Of course this trifle can be made in any bowl, pan or dish but a trifle bowl is my favorite way to layer it.  Trifle bowls are inexpensive but allow you to see all of the layers which makes a beautiful presentation. We use our trifle bowl for all kinds of desserts, snacks and even for layered salads so it doesn’t just sit in the cupboard!

This easy cranberry trifle features soft cake layered with sweet tart cranberries and homemade custard. This beautiful dessert is perfect for any time of year!

Calories: 387 | Carbohydrates: 77 g | Protein: 6 g | Fat: 6 g | Saturated Fat: 3 g | Cholesterol: 136 mg | Sodium: 404 mg | Potassium: 178 mg | Fiber: 2 g | Sugar: 54 g | Vitamin A: 290 IU | Vitamin C: 5.8 mg | Calcium: 182 mg | Iron: 1.5 mg

Gingerbread Cranberry Cheesecake Trifle

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!This trifle is OUTRAGEOUS! Outrageously delicious that is :) I mean, there are very few things I lose complete self control over and this would be one of them. I will not admit how much of this trifle I ate all by my lonesome. I was caught spoon in hand sneaking into the garage fridge on more than one occasion ;)

The secret about this trifle, the longer it sits in the fridge, the BETTER it gets. The cake just sponges up all the amazing cranberry orange flavor and each bit is bursting with perfection.

Cranberry And Ginger Trifle That's Easy To Make For The Holidays

If you are looking for a show-stopping dessert for your holiday company, let this be it! It is perfection in a bowl!

The orange cream is truly THE BEST! It adds such a refreshing flavor to the dessert that can't be beat. If you are looking for a show-stopping dessert for your holiday company, let this be it! It is perfection in a bowl!

Note that the sugared cranberries must be made a day ahead of when you plan to assemble the trifle. They are not necessary to the trifle but take it up 10 levels in appearance and add a fun pop to each bite! In my opinion, they are well worth it and so easy, it just requires some time.

Winter Cranberry Orange Trifle

Calories: 314 kcal | Carbohydrates: 51 g | Protein: 1 g | Fat: 13 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 40 mg | Sodium: 13 mg | Potassium: 83 mg | Fiber: 1 g | Sugar: 48 g | Vitamin A: 568 IU | Vitamin C: 11 mg | Calcium: 29 mg | Iron: 0.2 mg

Tried this recipe? Tag @nikki_chefintraining in your picture on Instagram so we can see what you have been up to in your kitchen!Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.

I didn't grow up with trifle per se, but down South we love a good tipsy pudding, which is similar in all the important ways: a combination of cake, booze, fruit, and cream or custard (or both). And while purists may insist on drowning the whole thing in an eggy pudding and sherry, I'm a little more flexible when it comes to assembly. In fact, so far as I'm concerned, most every element is up for grabs.

Low Histamine 6 Layer Cranberry Trifle Recipe (also Low Lectin, Low Oxalate)

In this seasonal variation, I combine fluffy angel food cake, bittersweet amaro, homemade cranberry jam, and whipped mascarpone sweetened with maple syrup. The elements work to both complement and contrast each other as one harmonious composition. There's a lot of wiggle room when it comes to assembly, so long as substitutions are able to play a similar role in terms of structure and flavor.

For example, a tart orange marmalade might stand in nicely for the cranberry jam, but sweet blueberry preserves would turn the trifle into a sugar bomb. Meanwhile, ladyfingers (whether store-bought orhomemade) are light enough to replace angel food cake, but a pound cake would be too dense and rich.

By that same token, don't feel like this trifle demands you run out and buy a bottle of Cardamaro—the Italian amaro you may recall as the secret weapon inmy tiramisu. It has a natural affinity for mascarpone, and plenty of aromatic oopmh, but the same could be said of more traditional options, like sherry or rum. The point is to make use of what you've got while staying within the basic framework of the dessert.

Quick Cranberry Trifles Recipe

Fresh cranberries are available for such a limited time, I can't help but avail myself of them when I can—plus, their bright pop of color and acidity is the perfect contrast to angel food cake. They also bring a festive dose of holiday cheer.

For a quick jam, I combine the whole fruit with cranberry juice, elderflower liqueur, andlightly toasted sugar, plus whatever aromatics I have on hand—in this case orange peel and a cinnamon stick.

Again, if you don't have a bottle of St. Germain kickin' around your liquor cabinet, anything sweet and floral will do: think crème de violette andchrysanthemum honey liquor, or even apple juice doctored with a spoonful of rosewater. The point is to leverage the power of aromatics to open up the cranberry's profile.

Gingerbread Trifle With Cranberry Curd, Whipped Mascarpone Cream And Sugared Cranberries

Bring the mixture to a simmer over medium heat, stirring frequently, if not constantly, and continue cooking until most of the cranberries have popped and the mixture is jammy but not too thick (it will thicken significantly as it cools). Cover and set aside until needed, up to several hours at room temperature.

Meanwhile, use a bread knife to slice an angel food cake into 1-inch slabs for cubing. No judgement here if you want to rock and roll with a store-bought cake, butmy method for homemade angel food cakecouldn't be easier. In a trifle, it's okay if the cake is a little stale, so it can be baked off up to a week in advance to streamline the process.

I'm lucky enough to have my grandmother's trifle dish, but any large bowl will do, or you can assemble mini-trifles in parfait dishes instead. However you go about it, the order of assembly is cake, booze, jam, cream, and so on until the dish is full.

Cranberry Orange Holiday Trifle Recipe

After covering the bottom of the dish with chunks of cake, sprinkle generously with booze, but stop shy of soaking the cake so it still has enough structure to hold up against the moisture of the jam.

For the cream layer, I used my recipe forGreek yogurt whipped with golden syrup and creamas a template, but with mascarpone and maple syrup instead. It only takes a few moments to prepare, so it can be brought together at the last minute, but it also holds up quite well in the fridge, if you'd find it helpful to whip it up a day or two in advance.

Once you've spread the mascarpone into an even layer, the process begins again with another round of cake. The specific dimensions of a given trifle dish will determine how many layers it will accommodate, so in the end you may have a bit of one component to spare. In my case, I used a piping bag fitted with a plain tip to turn a bit of leftover mascarpone into a few decorative swirls, but

Cranberry Orange Trifle: An Easy Holiday Dessert!