- Cranberry Layer
- 24 oz fresh cranberries (2 packages)
- 1-1/2 Cups water
- 1 Cup sugar
- 1 cinnamon stick Custard Layer
- 1⅓ Cups sugar
- 3 Tbs cornstarch
- ¼ Tsp salt
- 4½ Cups 2% milk
- 9 egg yolks
- 1 Tbs vanilla extract
- 1 Tbs butter
- Cake
- 1 loaf (16 oz) frozen pound cake, cut into 1″ cubes
or - 1 9×13 white cake, baked, cooled and cubed
- Chilled whipped cream for decorating
- Sugared Cranberries for decorating (Recipe below)
- 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. Custard
- While the cranberries are cooking..combine sugar, cornstarch and salt in a separate 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. Assembly
- Place half of the cake 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 chilled whipped cream and candied cranberries if desired.
- Allow sugared cranberries to set for 2 hours before adding for best results.
- SUGARED CRANBERRIES
- 12 oz cranberries
- 3/4 cup sugar
- 3/4 cup water
- extra sugar for rolling (coarse or fine)
- Bring ¾ cup each water and sugar to a boil. Let boil about 3 minutes. Remove from heat and add cranberries in.
- Using a slotted spoon, remove cranberries and place on a rack (reserve sugar mixture) and allow to drip dry for about 20-30 minutes. They should be tacky to the touch.
- Place cranberries, a few at a time, back into the sugar mixture which should still be warm. Roll each cranberry in sugar and place on parchment. Let dry 1 hour before handling.
- Note: I got this recipe from a friend who posted it on facebook.
