Cranberry Apple Trifle is a rich dessert where a little goes a long way. It is a perfect dessert for a large gathering for Thanksgiving or Christmas or New Years.
It is also a great way to use up fresh cranberries if you have purchased them to make cranberry sauce and have some left over.
The combination of the tangy cranberry apple sauce and the vanilla custard is amazing.
Enjoy!
Cranberry Apple Trifle
Print recipe| Serves | 12 - 16 |
| Inspiration | Canadian Living - Entertaining Cookbook |
Ingredients
Cranberry Apple Sauce
- grated rind of one orange
- 3 Large apples (peeled and finely chopped)
- 1/2 cup orange juice (or juice of two oranges)
- 1 stick cinnamon
- 3 Cups fresh or frozen whole cranberries
- 2/3 cups honey
- 2 Tbsp orange liqueur
Custard
- 1 vanilla pudding mix (cooked (not instant) - makes about 4 cups)
Assembly
- 1 Large angel food cake
- 1/4 cup orange juice
- 2 Tbsp orange liqueur
- 2 Tbsp dry sherry
- 2 Cups whipping cream
- 2 Tbsp toasted slivered almonds
- freshly grated dark chocolate
Directions
| Custard | |
| Make the pudding according to the recipe. Set aside to cool, stirring every so often. You can sit the pot in a pan of iced water to help it cool more quickly. | |
| Cranberry Apple Sauce | |
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Grate the rind from an orange; set aside.  | |
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In a saucepan, combine the apples, orange juice and cinnamon. Bring to a boil and cook over medium heat for 10 minutes, stirring and mashing apples with a fork.  | |
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Stir in cranberries, orange rind and honey. Return the pot to a boil. Reduce heat and simmer stirring occasionally for 10 to 15 minutes or until cranberries pop and sauce. You might have to push against some of the cranberries with a spoon to make them pop. Remove from the heat. Let it cool slightly. Remove the cinnamon stick and stir in the liqueur; chill slightly.  | |
| Assembly | |
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Break the cake into small pieces and place half in the bottom of a large trifle bowl (or large glass serving bowl).  | |
| Combine the orange juice, liqueur and sherry. Sprinkle half over the cake in the bowl. Spread one half of the cranberry sauce over the cake. | |
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In a separate bowl, whip the cream. Fold half into the custard.  | |
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Spread half of the custard mixture over the cranberry mixture. Repeat the cake, juice mixture, cranberry mixture and custard mixture once more.  | |
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Spread the remaining whipped cream over top. Sprinkle with almonds and grated chocolate.  | |
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Refrigerate until serving time or for up to 3 or 4 days.  | |