Cranberry Trifle

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 24 ounces cranberries (two bags, fresh or frozen)
• 2 cups sugar
• 2 cups water
• 1/4 cup crystallized ginger, chopped
• 1 tablespoon grated fresh orange zest
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 8 ounces cream cheese, softened
• 2 cups heavy cream
• 24 ounces poundcake, cut into 3/4-inch thick slices (two loaves all-butter pound cake)
• additional grated fresh orange zest, to garnish (optional)

Recipe

• 1 make compote:.
• 2 in a medium saucepan cook the cranberries, 2 cups of sugar, 2 cups of water, ginger, and orange zest for about 5-8 minutes over medium-high heat, until some of the berries just begin to burst. let compote cool completely.
• 3 make cream filling:.
• 4 using an electric mixer, beat cream cheese, brown sugar, 1/4 cup granulated sugar and vanilla on high until well combined. with mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
• 5 arrange 1/3 of cake in a 3 quart trifle dish. spoon 1/3 of compote over cake; spread to sides of dish. dollop 1/3 of cream filling over compote; spread to sides of dish. repeat twice more, ending with cream filling. cover; refrigerate at least 2 hours (or up to 1 day). garnish with freshly grated orange zest (or candied orange zest), if desired.