Cranberry Trifles
These Cranberry Orange Trifles combine all the flavors of a sweet, tart cranberry relish into an irresistible layered dessert topped with whipped cream and maple roasted pumpkin seeds.
Servings 4
Ingredients
- 12 ounces fresh cranberries
- 1 cup high quality orange juice
- ½ cup pure maple syrup
- ¾ cup light brown sugar
- 2 teaspoons orange zest from 1 orange
- 1 orange peeled and cut into small pieces
- ½ frozen pound cake thawed and cut into 1 inch cubes
- sweetened whipped cream or whipped topping for serving
- ¼ cup of maple roasted pumpkin seeds or chopped praline pecans
Instructions
- In a medium sauce pan, add cranberries, orange juice, maple syrup, brown sugar, and orange zest.
- Bring mixture to a gentle boil over medium high heat. Reduce heat and simmer for 10-15 minutes or until mixture cranberries have burst and mixture is thickened, stirring frequently.
- Allow compote to cool for 5 minutes.
- Stir in orange pieces and allow compote to cool completely.
Assemble the trifles:
- Add a layer of pound cake cubes to the bottom of 4 glasses.
- Top with about 1/4 cup of compote mixture, and repeat with the pound cake and compote layers one more time.
- Top each trifle with whipped cream and sprinkle with Maple Roasted Pumpkin Seeds.
Notes
- You can use a fresh poundcake in place of the frozen.
- Trifles can be made a few hours in advance. Layer pound cake and compote into glasses, cover and refrigerate. Top with whipped cream and pumpkin seeds immediately before serving.
- This recipe can be easily doubled to feed a crowd.