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Cranberry Trifle


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  • 2 bags ( 12oz) cranberries, fresh ot frozen
  • 2 1/4 cups sugar
  • 2 tbs freshly grated ginger
  • 8 oz cream cheese, at room temperature ( 1 bar)
  • 1/4 cup packed light browned sugar
  • 1/2 tsp vanilla
  • 2 cups heavy cream
  • 2 all butter pound cakes ( 12oz each) cut into 3/4 inch slices


Preparation time 35mins


Step 1

1. In a medium sauce pan, combine cranberries, 2 cups granulated sugar,ginger and 2 cups of water. Bring to a simmer over medium heat; cook until cranberries begin to burst, 8-10 minutes, let compote cool completely
2. Make cream filling;using a electric mixer, cream cheese, brown sugar and remaining 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium; gradually add heavy cream;continue beating til soft peaks form
3.Arrange 1/3 of the cake in a trifle bowl. Spoon 1/3 of compote over the cake, spread to side of dish. Dollop 1/3 of the cream filling over compote, spread to sides of dish. repeat twice ending with cream filling. Cover and refrigerate at least two hours ( or up to one day)

Note: great dessert for Thanksgiving or the Holidays

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