Our Favorite Cranberry Trifle for Holiday Gatherings

Festive Cranberry Orange Trifle

This vibrant Cranberry Orange Trifle is a show-stopping dessert, featuring layers of moist pound cake, tangy cranberry compote, rich vanilla bean custard, and delicate whipped cream. Perfect for holiday gatherings, it offers a beautiful balance of sweet, tart, and creamy textures.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 25 minutes mins

Total Time 7 hours hrs 25 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

For the Cranberry Compote

• 3 cups fresh cranberries rinsed
• 1 cup granulated sugar
• 1/2 cup orange juice freshly squeezed
• 1/4 cup water
• 1 tsp orange zest finely grated

For the Vanilla Bean Custard

• 2 cups whole milk
• 1/2 cup heavy cream
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp vanilla bean paste or 2 tsp vanilla extract
• 2 tbsp unsalted butter cold, cut into small pieces

For the Whipped Cream

• 2 cups heavy cream cold
• 1/2 cup powdered sugar sifted
• 1 tsp vanilla extract

For the Cake Layer

• 16 oz pound cake store-bought or homemade, cut into 1-inch cubes
• 1/4 cup orange liqueur Grand Marnier or Cointreau, optional

For Garnish

• 1/2 cup fresh cranberries
• 1 tsp orange zest freshly grated

Equipment

• Large Trifle Bowl (3-4 quart)
• Medium saucepan
• Whisk
• Fine-Mesh Sieve
• Large mixing bowls
• Electric mixer (stand or hand-held)
• Measuring cups and spoons
• Rubber Spatula

Method

 

Prepare the Cranberry Compote

1. In a medium saucepan, combine the fresh cranberries, granulated sugar, orange juice, water, and orange zest. Bring to a simmer over medium heat, stirring occasionally.
2. Continue to simmer for 8-10 minutes, or until most of the cranberries have burst and the mixture has thickened slightly. Remove from heat and let cool completely, then refrigerate for at least 30 minutes to chill.

Prepare the Vanilla Bean Custard

1. In a medium saucepan, combine the whole milk and heavy cream. Heat over medium-low heat until it just begins to simmer, then remove from heat.
2. In a large mixing bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale.
3. Gradually pour about half of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining milk.
4. Return the saucepan to medium heat and cook, whisking constantly, until the custard thickens significantly and comes to a gentle boil, about 5-7 minutes. It should coat the back of a spoon.
5. Remove from heat and stir in the vanilla bean paste and cold butter until fully incorporated and smooth. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
6. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and firm.

Prepare the Whipped Cream

1. In a large, chilled mixing bowl, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form, about 3-5 minutes. Be careful not to overbeat.

Assemble the Trifle

1. If using, lightly brush or drizzle the pound cake cubes with orange liqueur.
2. Place half of the pound cake cubes in an even layer at the bottom of a large trifle bowl.
3. Spoon half of the chilled cranberry compote over the cake layer, spreading it evenly.
4. Next, carefully spoon half of the chilled vanilla bean custard over the compote, spreading it gently to the edges.
5. Spread about one-third of the whipped cream evenly over the custard layer.
6. Repeat the layers: remaining pound cake, remaining cranberry compote, remaining vanilla bean custard.
7. Top the trifle with the remaining whipped cream, creating an attractive swirl or smooth layer. Garnish with fresh cranberries and grated orange zest.
8. Cover the trifle loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the trifle to set properly.

Notes

For best results, prepare the cranberry compote and vanilla custard a day in advance. This ensures they are perfectly chilled and firm before assembly. A trifle bowl beautifully showcases the layers, but a large glass bowl can also be used. To ensure your whipped cream holds its shape, make sure your cream, bowl, and whisk attachments are all very cold before whipping.

When I’m making a showstopping dessert like this Cranberry Trifle, I always have a few tricks up my sleeve to ensure perfection. For the cranberry compote, don’t rush the simmering; letting those cranberries burst and meld with the orange juice truly deepens the flavor. It’s all about patience for that rich, glossy texture.

For the vanilla bean custard, tempering your egg yolks is key! Slowly whisking a little hot milk into the yolks before adding them back to the pot prevents scrambling and ensures a perfectly smooth, velvety custard. Trust me, it’s a small step that makes a huge difference.

My Secret Trick: When preparing the pound cake, I always lightly toast the slices before drenching them in orange liqueur. This subtle toasting prevents them from becoming too soggy and adds a lovely textural contrast to the soft layers in the trifle. It’s a game-changer!

Finally, for the whipped cream, make sure your heavy cream and bowl are very cold. This helps the cream whip up faster and hold its peaks beautifully, giving your trifle that gorgeous, cloud-like top layer that’s just irresistible.

Fun Variations for Cranberry Trifle

Baking is all about creativity, and this Cranberry Trifle is wonderfully adaptable! If you’re feeling adventurous or simply want to try a new twist, here are some ideas straight from my kitchen.

Seasonal Fruit Swaps

While cranberries and orange are a classic holiday pairing, feel free to experiment with other fruits. My sister always asks me to swirl in raspberry jam with the cranberries for an extra tart-sweet kick. In summer, I sometimes make a berry trifle using fresh strawberries and blueberries for a lighter, brighter flavor.

Custard Flavor Twists

The vanilla bean custard is divine, but you could infuse it with a hint of almond extract for a delicate nutty note, or even a touch of orange blossom water for an aromatic twist. A friend loves when I make a chocolate custard layer by melting in some good quality dark chocolate – it’s decadent!

Cake Base Adventures

Instead of pound cake, consider using gingerbread cake for a truly festive, spiced Cranberry Trifle, especially lovely in the cooler months. Or, for a lighter option, ladyfingers can be a delightful substitute, absorbing the orange liqueur beautifully.

What to Serve With Cranberry Trifle

This Cranberry Trifle is a dessert that stands proudly on its own, but a few thoughtful accompaniments can elevate the experience even further. I love serving it with something warm and comforting, especially during the holidays.

A rich, dark roast coffee is always a winner, or for a cozy treat, my mom always pairs it with hot cocoa in winter – the creamy chocolate perfectly balances the tart cranberries. For those who enjoy a little extra sparkle, a small glass of dessert wine, like a late-harvest Riesling, can beautifully complement the sweetness and fruit notes of the trifle. If you’re looking for something simple and quick, a dollop of extra vanilla bean custard on the side never hurts, or a scattering of toasted slivered almonds for a bit of crunch. It’s all about creating those perfect moments around the dessert table.

How to Store Cranberry Trifle

Once you’ve indulged in the delightful layers of this Cranberry Trifle, knowing how to properly store any leftovers is key to enjoying its magic for a little longer. This trifle keeps wonderfully, making it a fantastic make-ahead dessert!

Fridge Storage

The best way to store leftover Cranberry Trifle is in the refrigerator. Cover it tightly with plastic wrap to prevent it from drying out or absorbing other odors from your fridge. It will stay fresh and delicious for up to 3-4 days. The flavors actually meld and deepen beautifully overnight, so it’s often even better the next day!

Serving Leftovers

When you’re ready to enjoy it again, simply uncover and serve chilled directly from the refrigerator. I find that a light dusting of powdered sugar right before serving can freshen up the presentation and add a touch of elegance. My personal tip for any layered dessert is to always ensure it’s well-chilled before serving, as this helps maintain the integrity of each delicious layer.

Nutritional Benefits

While we often think of desserts as pure indulgence, this Cranberry Trifle offers a few delightful benefits too! The fresh cranberries are a fantastic source of antioxidants and vitamins, adding a wholesome touch to this sweet treat. When combined with milk and eggs in the custard, it becomes a dessert that’s both satisfying and nourishing, proving that you can enjoy homemade goodness while still getting some lovely nutrients.

FAQs

Faq 1

Can I make the cranberry compote ahead of time?
Absolutely! The cranberry compote can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This makes assembling your Cranberry Trifle much quicker on the day of serving.

Faq 2

What can I use instead of orange liqueur?
If you prefer to omit alcohol, you can substitute the orange liqueur with orange juice, apple juice, or even a simple syrup infused with a little orange zest. The Cranberry Trifle will still be wonderfully flavorful!

Faq 3

Can I use a different type of cake?
Yes, you can! While pound cake is traditional for this Cranberry Trifle, angel food cake, sponge cake, or even ladyfingers would make excellent substitutes. Choose your favorite for a personal touch.

Faq 4

How far in advance can I assemble the trifle?
For the best texture and flavor, I recommend assembling the Cranberry Trifle no more than 12-24 hours before serving. This allows the flavors to meld beautifully without the cake becoming too soggy.

Conclusion

There you have it, sweet friends – a recipe for our favorite Cranberry Trifle that’s sure to become a beloved centerpiece at your holiday gatherings. It’s a dessert that embodies everything I believe in: the simple joy of baking, the magic of shared moments, and the heartwarming delight of a homemade treat. From the vibrant cranberries to the creamy custard, each layer is a testament to the love and patience poured into every creation. So, gather your ingredients, embrace the spirit of the season, and create memories, one delicious spoonful at a time. Happy baking!