Cranberry-Orange Trifle

Prep :45 minutes     Cook :15 minutes+ chill   Makes16 servings

2           packages (12 ounces each) fresh or frozen cranberries
1-1/2     cups water
1-1/3     cups sugar
2            teaspoons mince fresh gingerroot
4            teaspoons grated orange peel
                   CUSTARD
1            cup sugar
1/4         tablespoons cornstarch
1/4         teaspoon salt
3            cups milk
6            egg yolks
2            teaspoons vanilla extract
                   TRIFLE
1            loaf (16 ounces) frozen pound cake  , thawed and cubed
1/4         cup orange liqueur
1/2         cup silvered almonds , toasted 
 Whipped cream and orange sections

1 .       In a large saucepan , combine first 5 ingredients  , bring to a boil  , stirring  to dissolve  sugar . Reduce  heat to medium ; cook uncovered  until berries pop and mixture is thick about 15 minutes  . Remove  from the heat  ; cool completely .
2 .        CUSTARD : In a large  saucepan , mix the sugar  , cornstarch  and salt  . Whisk in milk  . Cook and stir  over mrdium high heat  until thickened  and bubbly  . Reduce  heat to low  ; cook and stir 2 minutes longer  . Remove from the heat .
3 .       In a bowl  ; whisk  a small amount  of hot mixture  into egg yolks  ; return  all to pan , whisking  constantly . Bring to a gentle boil  ; stir  in vanilla  . Cool 30 minutes . Press waxed paper  onto surface  of filling  ; refrigerate  until cold  , about 1 hour .
4 .       Place half the cake in a 4-quart  trifle bowl  or glass bowl  ; drizzle  with 2 tablespoons  orange liqueur . Layer  with half the cranberry mixture  , 1/4 cup almonds  and half the  custard . Repeat layers  . Refrigerate  covered  until serving . Top with whipped cream and oranges .

You can make this showstopper  for many occasions , slightly changing --or adding --ingredients  . You can add toasted coconut , pecans  or your choice .