12 Layers Of Christmas Cranberry Trifle Recipe
Introduction
This festive 12 Layers of Christmas Trifle is a beautiful blend of tart cranberries, sweet compote, fluffy whipped cream, and tender pound cake cubes. Perfect for holiday gatherings, it combines vibrant flavors and textures that will impress your guests and delight your taste buds.
Ingredients
- 3/4 cup (150 g) granulated sugar, divided
- 1 cup fresh or partially thawed frozen cranberries
- 2 cups (400 g) granulated sugar
- 1 cup fresh orange juice
- 24 oz. fresh or frozen cranberries (about 6 cups)
- 1/4 teaspoon kosher salt
- 3 cups heavy cream
- 3 tablespoons confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1 1/2 pounds store-bought or homemade pound cake, cut into 1/2″ cubes (about 6 cups)
Instructions
- Step 1: Make the sugared cranberries by heating 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat. Stir frequently until the sugar dissolves and the mixture starts to simmer around the edges, about 4 minutes. Remove from heat, stir in 1 cup cranberries, and let cool.
- Step 2: Using a slotted spoon, transfer cranberries to a wire rack set over a baking sheet to drain. Let dry until sticky but no longer wet, about 30 minutes.
- Step 3: Place the remaining 1/4 cup sugar in a shallow dish. Toss the partially dried cranberries in the sugar to coat evenly. Set aside.
- Step 4: To make the compote, combine 2 cups sugar, orange juice, and 1 cup water in a large saucepan over medium-high heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves, about 3 minutes.
- Step 5: Add 24 oz. cranberries and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until the cranberries break down and the sauce thickens, about 10 minutes. Stir in salt, then transfer to an airtight container and refrigerate until cold, at least 1 hour.
- Step 6: For the whipped cream, beat the heavy cream, confectioners’ sugar, and vanilla extract in a large bowl using a handheld mixer on medium-high speed until stiff peaks form, about 5 minutes.
- Step 7: Assemble the trifle by layering 1 1/2 cups cake cubes in the bottom of a large trifle dish. Spread a scant 3/4 cup of the compote over the cake, then top with one-quarter of the whipped cream. Repeat layers of cake, compote, and whipped cream two more times for a total of 12 layers.
- Step 8: Finish with a final layer of cake cubes and scatter the sugared cranberries on top for a festive garnish.
Tips & Variations
- Use homemade pound cake for a richer flavor or opt for a store-bought one for convenience.
- Make the sugared cranberries up to a week in advance to save time.
- For added warmth, sprinkle a dash of cinnamon or nutmeg into the compote while cooking.
- Substitute orange juice with cranberry juice for a more intense tartness.
Storage
Store the assembled trifle covered in the refrigerator for up to 2 days to maintain freshness. If stored separately, the sugared cranberries can last up to a week in an airtight container in the fridge. Reassemble or garnish just before serving for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this trifle ahead of time?
Yes, you can prepare the compote and sugared cranberries up to a week in advance. Assemble the trifle a few hours before serving to keep the cake from becoming too soggy.
What can I use if I don’t have heavy cream?
Heavy cream is best for whipping, but you can substitute with whipping cream if necessary. The texture may be slightly lighter, but it will still work well in the recipe.
Print
12 Layers Of Christmas Cranberry Trifle Recipe
- Total Time: 50 minutes plus chilling time
- Yield: 12 servings 1x
Description
This festive 12 Layers of Christmas Trifle is a stunning holiday dessert featuring layers of moist pound cake, tart cranberry compote, fluffy whipped cream, and sparkling sugared cranberries. It combines sweet, tangy, and creamy elements to create a colorful, crowd-pleasing centerpiece perfect for holiday gatherings.
Ingredients
Scale
Sugared Cranberries
- 3/4 cup (150 g) granulated sugar, divided
- 1 cup fresh or partially thawed frozen cranberries
Cranberry Compote
- 2 cups (400 g) granulated sugar
- 1 cup fresh orange juice
- 24 oz fresh or frozen cranberries (about 6 cups)
- 1/4 teaspoon kosher salt
Whipped Cream
- 3 cups heavy cream
- 3 tablespoons confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Assembly
- 1 1/2 lb store-bought or homemade pound cake, cut into 1/2″ cubes (about 6 cups)
Instructions
- Make Sugared Cranberries: In a small saucepan over medium heat, combine 1/2 cup sugar and 1/2 cup water. Stir frequently until the sugar dissolves and the mixture begins to simmer around the edges, about 4 minutes. Remove from heat, stir in cranberries, and let cool.
- Dry and Coat Cranberries: Using a slotted spoon, transfer the cranberries to a wire rack set over a baking sheet to drain. Let dry until they are sticky but not wet, about 30 minutes. Place the remaining 1/4 cup sugar in a shallow dish, then toss the cranberries in the sugar, working in batches if needed, to coat evenly. These can be made up to one week in advance and stored in an airtight container in the refrigerator.
- Prepare Cranberry Compote: In a large saucepan over medium-high heat, combine 2 cups sugar, orange juice, and 1 cup water. Bring to a simmer, stirring occasionally until the sugar dissolves, about 3 minutes. Add the cranberries and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries break down and the sauce thickens, about 10 minutes. Remove from heat, stir in kosher salt, then transfer to an airtight container and refrigerate until cold, at least 1 hour or up to 1 week.
- Whip the Cream: In a large bowl, use a handheld mixer on medium-high speed to beat the heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form, about 5 minutes.
- Assemble the Trifle: Begin layering in a large trifle dish: place 1 1/2 cups of pound cake cubes at the bottom, spread a scant 3/4 cup of cranberry compote evenly on top, then add one-quarter of the whipped cream. Repeat layering with cake, compote, and whipped cream three more times for a total of 12 layers. Finish with a final layer of cake cubes and decorate with the sugared cranberries on top.
Notes
- Sugared cranberries can be made up to one week ahead and stored refrigerated in an airtight container.
- The compote can also be prepared up to a week in advance and refrigerated.
- For best results, use fresh orange juice for vibrant flavor in the compote.
- Pound cake can be homemade or store-bought, but ensure it is cut into uniform 1/2-inch cubes for even layering.
- Use chilled heavy cream to ensure it whips properly into stiff peaks.
- This trifle is best served chilled and can be assembled several hours before serving to allow the flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Christmas trifle, cranberry dessert, holiday trifle, layered dessert, whipped cream trifle, festive dessert
