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CRANBERRY-ORANGE TRIFLE

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Ingredients

Cranberry sauce (Make up to three days ahead):
  • 12 ounce cranberries
  • 1 1/2 teaspoon orange rind
  • 1 1/4 cup orange juice
  • 1/2 cup sugar
  • 1/2 cup water
Custard (Make up to three days ahead ):
  • 12 ounce cranberries
  • 1 1/2 teaspoon orange rind
  • 1 1/4 cup orange juice
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 3/4 cup milk
  • 1 cup egg
  • 1/3 cup sugar
  • 3 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
Remaining ingredients:
  • 12 ounce cranberries
  • 1 1/2 teaspoon orange rind
  • 1 1/4 cup orange juice
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 3/4 cup milk
  • 1 cup egg
  • 1/3 cup sugar
  • 3 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 pound navel oranges
  • 36 pound ladyfingers
  • 1/2 cup reduced-calorie whipped topping
  • 8 teaspoon almonds

Preparation

Baking Directions:

1.

To prepare cranberry sauce, combine first 5 ingredients in a medium saucepan; bring to a boil.

Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

Press cranberry mixture through a sieve over a bowl, reserving 1- 2/3 cups cranberry purée; discard solids.

Cover sauce and chill.

2.

To prepare custard, combine 1/4 cup milk and egg in a small bowl; stir well with a whisk.

Place 1/3 cup sugar, cornstarch, and salt in a medium saucepan; gradually add 1-1/2 cups milk, stirring with a whisk until well-blended.

Bring to a boil over medium heat; cook 1 minute, stirring mixture constantly.

Gradually stir about one-fourth of hot milk mixture into egg mixture; add to remaining milk mixture, stirring constantly.

Cook over medium heat until thick (about 3 minutes), stirring mixture constantly.

Remove from heat, and stir in vanilla.

Pour into a bowl; cover surface of custard with plastic wrap, and chill.

3.

Peel oranges, removing white pith.

Cut each orange in half lengthwise.

Cut each half crosswise into thin slices; cover oranges and chill.

4.

Split the ladyfingers; tear each half into thirds.

Line the bottom of a 3-quart straight-sided glass bowl or trifle bowl with half of the ladyfingers.

Spoon 1 cup custard over ladyfingers.

Spoon half of cranberry sauce over custard.

Arrange half of the orange slices over cranberry sauce and around inside edge of bowl.

Repeat procedure, ending with orange slices.

Cover and chill.

Top each serving with 1 tablespoon whipped topping and 1 teaspoon almonds, if desired.

Yield: 8 servings (serving size: 1 cup).

CALORIES 277 (16% from fat); FAT 4.9g (sat 1.3g, mono 1.9g, poly 0.7g); PROTEIN 4.5g; CARB 66.9g; FIBER 4.3g; CHOL 77mg; IRON 0.5mg; SODIUM 131mg; CALC 119mg

Serving Directions:

Make up to one day ahead