Cranberry Trifle Recipe


Ingredients
Cranberry Layer
- 24 ounces fresh cranberries
- 1 ½ cups water
- 1 cup granulated sugar
- 1 cinnamon stick
Custard Layer
- 1 ⅓ cups granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 4 ½ cups milk
- 9 egg yolks
- 1 tablespoon vanilla extract
- 1 tablespoon butter
Cake
- 14.25 ounces white cake mix
- whipped cream for decorating
- Sugared Cranberries for decorating
Instructions
- 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.
- 2
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.
- 3
Whisk egg yolks in a small bowl. Slowly add 1 cup of the hot milk mixture at a time 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.
- 4
Remove from heat and stir in butter and vanilla.
- 5
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.
- 6
Place half of the cake cubes on the bottom of a trifle bowl. Top with half of the cranberry mixture and half of the custard. Repeat layers.
- 7
Top with whipped cream and candied cranberries if desired.
Cranberry Layer
Custard Layer
Assembly
Nutrition
Per serving (based on 16 servings)





