Cranberry-orange Trifle

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 3/4 cup sugar
• 3/4 cup fresh orange juice
• 1/4 cup grand marnier (or other orange liqueur)
• 1 (12 ounce) package fresh cranberries
• 1/2 cup sugar
• 5 tablespoons cornstarch
• 2 1/2 cups 2% low-fat milk
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1 loaf cake (pound cake such as sara lee cut into 1/2 inch cubes)
• 1 teaspoon orange rind

Recipe

• 1 to prepare cranberries, combine 3/4 cup sugar, orange juice and grand marnier in a medium saucepan over medium-high heat, cook 3 minutes or until sugar dissolves, stirring occasionally. add cranberries to pan; bring to a boil. reduce heat, simmer 8 minutes or until cranberries pop. spoon mixture into a bowl; cover and chill.
• 2 to prepare pastry cream, combine 1/2 cup sugar and cornstarch in a medium, heavy saucepan over medium heat. gradually add milk to pan, stirring with a whisk until blended; bring to a boil. cook 1 minute, stirring constantly. remove from heat. gradually add half of hot milk mixture to eggs, stirring constantly with a whisk. return milk mixture to pan; cook over medium heat 1 minute or until thick, stirring constantly. remove from heat. stir in vanilla and salt. place pan in a large ice-filled bowl until custard cools to room temperature (about 25 minutes); stirring occasionally.
• 3 arrange half of cake cubes in the bottom of a 2-quart trifle dish. spoon 1 1/2 cups cranberry mixture over cake; top with 1 1/2 cups pastry cream. repeat layers. garnish with rind. cover loosely with plastic wrap, and chill at least 4 hours.