Cranberry Trifle Recipe
24 oz fresh cranberries (2 packages)
1-1/2 cups water
1 cup sugar
1 cinnamon stick
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
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.