Cranberry Trifle Recipe

Ingredients :

Cranberry Layer :

Ø  1 cup sugar

Ø  1 cinnamon stick

Ø  24 oz fresh cranberries (2 packages)

Ø  1-1/2 cups water

Custard Layer :

Ø  9 egg yolks

Ø  1⅓ cups sugar

Ø  3 tablespoons cornstarch

Ø  ¼ teaspoon salt

Ø  1 tablespoon vanilla extract

Ø  1 tablespoon butter

Ø  4½ cups 2% milk

Cake :

Ø  1 loaf (16 oz) frozen pound cake, cut into 1" cubes

or

Ø  Whipped cream for decorating

Ø  1 9x13 white cake, baked, cooled and cubed

Ø  Sugared Cranberries for decorating

Instructions :

Cranberry Layer :

1. Combine all cranberry layer ingredients in a saucepan. Bring to a boil, reduce heat and cook uncovered about 10 minutes. Cool completely. Discard cinnamon stick.

Custard :

1. Combine sugar, cornstarch and salt in a large saucepan. Whisk in milk. Stir over medium-high heat until mixture reaches a boil, let boil 2 minutes while stirring.
2. Whisk egg yolks in a small bowl. Slowly add 1 cup of the hot milk mixture to the eggs while whisking. Return the mixture to the sauce pan and stir over medium heat until thick and bubbly. Let boil 2 minutes.
3. Cool in the saucepan for 15-20 minutes stirring occasionally. Pour into a large bowl and place plastic wrap on the surface. Refrigerate until completely cooled.

Assembly :

1. Place half of the cake cake cubes on the bottom of a trifle bowl. Top with half of the cranberry mixture and half of the custard. Repeat layers.
2. Top with whipped cream and candied cranberries if desired.