Cranberry Trifle

Cranberry Trifle

I enjoy trifles and make them often. I like to go seasonal with the fruit so cranberries seemed like a logical choice. I also wanted a light dessert to have with dinner today. I started by prepping the cranberries. I wanted them to have enough liquid to spoon over the cake and soak in so I combined a 12 oz. bag of cranberries with about 3 cups of orange juice. I boiled the mixture together for several minutes. The cranberries were popping. I added about a cup of sugar and cooked the cranberries for several more minutes. I took the pan off the heat and allowed the mixture to cool down. You can add more sugar if you like.

I had made an angel food cake. If you read my post from a few days ago you might remember that I had 32 egg whites left over from another project. Angel food cake was a good way to use up about 2 cups of the egg whites. I’ll post the recipe soon- feel free to just buy an angel food cake. I understand not everyone will have 2 cups of egg whites hanging around. I cubed up the cake.

I also had 2 cups of whipping cream and some prepared vanilla pudding.  I whipped the cream and folded in 2 cups of vanilla pudding. I didn’t add extra sugar to this mixture because there is plenty of sweetness in the rest of the recipe.

To assemble the trifle I got a big glass bowl and added about a third of the cake cubes and topped them with a third of the cranberry mixture and then a third of the whipping cream. I bet you can see the pattern here. Repeat 2 more times ending with whipped cream mixture on the top. Chill at least a couple of hours before serving. Easy, fast, pretty, seasonal and tasty.  A great dessert for almost any occasion.