Cranberry Trifle Recipe

Cranberry Trifle Recipe

Cranberry Layer

24 oz fresh cranberries (2 packages)

1-1/2 cups water

1 cup sugar

1 cinnamon stick

Custard Layer

1 1/3 cups sugar

3 tablespoons cornstarch

1/4 teaspoon salt

4 1/2 cups 2% milk

9 egg yolks

1 tablespoon vanilla extract

1 tablespoon butter


1 loaf (16 oz) frozen pound cake, cut into 1″ cubes


1 9 x13 white cake , baked, cooled and cubed

Whipped cream for decorating

Sugared Cranberries for decorating


Cranberry Layer

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.


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.

Whisk egg yolks in a small bowl. Slowly add 1 cup of the hot milk mixture 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.

Remove from heat and stir in butter and vanilla.

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.


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.

Top with whipped cream and candied cranberries if desired.