Cranberry Orange Cream Trifle

• Vegetarian

• Produce

  • 1 12 ounce bag Cranberries, fresh
  • 2 cups Cranberries, fresh
  • 4 tsp Orange, zest

• Baking & Spices

  • 4 1/2 cups Sugar
  • 1 1/2 tsp Vanilla

• Bread & Baked Goods

  • 2 (10 ounce pound cakes

• Drinks

  • 1 cup Orange juice

• Dairy

  • 3 cups Heavy cream

• Liquids

  • 2 cups Water

Found on chef-in-training.com

Ingredients

• 2 (10 ounce) pound cakes, cut into one inch squares
• 12 ounce bag fresh cranberries
• 1¼ cups sugar
• 1 cup orange juice
• 1 teaspoon orange zest
• 3 cups heavy cream
• 1 Tablespoon orange zest
• ½ cup sugar
• 1½ teaspoons vanilla
• 2 cups fresh cranberries
• 2 cups sugar
• 2 cups water
• ¾ cup sugar

Directions

• In medium sauce pan combine cranberries, sugar, orange juice and orange zest. Cook on medium high heat and bring to a boil, stirring occasionally, Reduce heat and simmer until berries pop. about 10 to 15 minutes. Sauce will thicken as it cools.
• While cranberry filling is cooling beat heavy cream, orange zest, and sugar until stiff. Add vanilla.
• Divide cake into 3 portions and begin the first layer by placing ⅓ of the cake on the bottom a trifle bowl. Spoon ⅓ of the cooled cranberry filling over the cake. Next spoon ⅓ of the whipping cream over the cranberry filling and repeat 2 more times. Top trifle with sugared cranberries and orange zest.
• Place cranberries in a medium bowl. Set aside.
• In a small sauce pan, combine sugar and water over medium heat until it reaches a simmer and sugar dissolves.
• Remove pan from heat and let it cool for 10 minutes.
• Once syrup has cooled for 10 minutes, pour the syrup over the top of cranberries. Let cranberries cool completely. Once completely cooled, cover with plastic wrap and refrigerate over night.
• The next day, drain cranberries.
• Place ¾ cup sugar in a shallow dish and add the cranberries in small batches coating well with the sugar.
• Remove from sugar and place cranberries on a a baking sheet. Let stand for 1 hour. Can be stored in an airtight container for 1 week in the refrigerator.