Back to Cranberry Trifle All Reviews for Cranberry Trifle - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Cranberry Trifle Recipe Summary prep: 35 mins total: 35 mins Servings: 12
Ingredients Ingredient Checklist 2 bags (12 ounces each) cranberries, fresh or frozen 2 1/4 cups granulated sugar 2 tablespoons finely grated peeled fresh ginger 1 bar (8 ounces) cream cheese, room temperature 1/4 cup packed light-brown sugar 1/2 teaspoon pure vanilla extract 2 cups heavy cream 2 homemade or store-bought all-butter pound cakes (12 ounces each), cut into 3/4-inch-thick slices Candied Orange Zest, for garnish (optional)
Gallery Cranberry Trifle
Recipe Summary prep: 35 mins total: 35 mins Servings: 12
Gallery
Cranberry Trifle
Cranberry Trifle
Cranberry Trifle
Recipe Summary prep: 35 mins total: 35 mins Servings: 12
Recipe Summary
prep: 35 mins total: 35 mins
Servings: 12
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Servings: 12
12
Ingredients
Ingredients
- 2 bags (12 ounces each) cranberries, fresh or frozen 2 1/4 cups granulated sugar 2 tablespoons finely grated peeled fresh ginger 1 bar (8 ounces) cream cheese, room temperature 1/4 cup packed light-brown sugar 1/2 teaspoon pure vanilla extract 2 cups heavy cream 2 homemade or store-bought all-butter pound cakes (12 ounces each), cut into 3/4-inch-thick slices Candied Orange Zest, for garnish (optional)
Directions
In a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger, and 2 cups water. Bring to a simmer over medium; cook until cranberries begin to burst, 8 to 10 minutes. Let compote cool completely.
Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar, and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
Arrange 1/3 of cake in a 3-quart serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with Candied Orange Zest, if desired.
Reviews (6)
Add Rating & Review 140 Ratings 5 star values: 22 4 star values: 33 3 star values: 59 2 star values: 20 1 star values: 6
Reviews (6)
Add Rating & Review 140 Ratings 5 star values: 22 4 star values: 33 3 star values: 59 2 star values: 20 1 star values: 6
Add Rating & Review
140 Ratings 5 star values: 22 4 star values: 33 3 star values: 59 2 star values: 20 1 star values: 6
140 Ratings 5 star values: 22 4 star values: 33 3 star values: 59 2 star values: 20 1 star values: 6
140 Ratings 5 star values: 22 4 star values: 33 3 star values: 59 2 star values: 20 1 star values: 6
5 star values: 22 4 star values: 33 3 star values: 59 2 star values: 20 1 star values: 6
Martha Stewart Member Rating: 4 stars 02/08/2019 Delicious healthy desserts that will satisfy your sweet tooth without adding to your waistline! Do you want to whip up gluten free, low-glycemic, all-natural desserts, right in your own kitchen? Check out this >> https://bit.ly/mydesserts Martha Stewart Member Rating: 5 stars 12/31/2015 This has been a holiday staple at our dinner table since I came across this recipe about 4-5 years ago. I was immediately thrown off by the use of pound cake though. I substitute angel food cake and it is delicious. Enjoy!!! Martha Stewart Member Rating: Unrated 12/15/2011 This is FABULOUS!! I absolutely loved it! I make trifles all the time and this one is by far the best recipe that I have found! I would definitely say that it makes at least 15 servings though. Enjoy! Martha Stewart Member Rating: Unrated 11/22/2011 Hasn't anyone caught the big mistake with the sugar? It calls for 2-1/4 cups, and 2 cups go in with the cranberries. The filling calls for another cup! I'm assuming that's the remaining 1/4 cup. Martha Stewart Member Rating: Unrated 11/24/2010 This is best made a full day in advance - helpful for when you have many dishes to make. It is awesome the next day!!! By the next day all the flavors have melded together and the cake has gotten moist and yummy:) Martha Stewart Member Rating: Unrated 01/08/2009 I made this for Christmas Day. It looked beautiful. I forgot the ginger though! Because of this, I think mine was lacking something.Martha Stewart Member
Rating: 4 stars 02/08/2019
Delicious healthy desserts that will satisfy your sweet tooth without adding to your waistline! Do you want to whip up gluten free, low-glycemic, all-natural desserts, right in your own kitchen? Check out this » https://bit.ly/mydesserts
Rating: 4 stars
Rating: 5 stars 12/31/2015
This has been a holiday staple at our dinner table since I came across this recipe about 4-5 years ago. I was immediately thrown off by the use of pound cake though. I substitute angel food cake and it is delicious. Enjoy!!!
Rating: 5 stars
Rating: Unrated 12/15/2011
This is FABULOUS!! I absolutely loved it! I make trifles all the time and this one is by far the best recipe that I have found! I would definitely say that it makes at least 15 servings though. Enjoy!
Rating: Unrated
Rating: Unrated 11/22/2011
Hasn’t anyone caught the big mistake with the sugar? It calls for 2-1/4 cups, and 2 cups go in with the cranberries. The filling calls for another cup! I’m assuming that’s the remaining 1/4 cup.
Rating: Unrated 11/24/2010
This is best made a full day in advance - helpful for when you have many dishes to make. It is awesome the next day!!! By the next day all the flavors have melded together and the cake has gotten moist and yummy:)
Rating: Unrated 01/08/2009
I made this for Christmas Day. It looked beautiful. I forgot the ginger though! Because of this, I think mine was lacking something.
All Reviews for Cranberry Trifle
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cranberry Trifle
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
