Tuesday, December 18, 2012
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
1 cup sugar
1/4 tablespoons cornstarch
1/4 teaspoon salt
3 cups milk
6 egg yolks
2 teaspoons vanilla extract
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 .