Orange Cranberry Trifle

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Calories: 933kcal

Author: Lord Byron's Kitchen

Freshly homemade cranberry squares are crumbled and layered with a delicious orange and rosemary-infused whipped cream. Topped with sugared cranberries and rosemary, this Orange Cranberry Trifle is a mouthwatering, showstopping holiday dessert!

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Ingredients

Ingredients for the Cranberry Filling:

4 cups cranberries, fresh or frozen
3/4 cup sugar
2 tablespoons orange zest
1 tablespoon orange juice
1 1/2 tablespoons cornstarch

Ingredients for the Crumb:

3.5 cups rolled oats
3 teaspoons baking powder
3 cups flour
1 1/2 cups brown sugar
2 cups butter

For the Whipped Cream:

2 cups whipping cream
1/4 cup sugar
1 sprig rosemary
1 teaspoon orange extract

For the Sugared Cranberries and Rosemary: (optional)

3/4 cup fresh cranberries
6-8 sprigs rosemary
4 tablespoons water
2 tablespoons light corn syrup
1 cup sugar

Other Ingredients:

1 1/2 cups cranberry sauce

Instructions

To Prepare the Sugared Cranberries and Rosemary:

Whisk together the light corn syrup and water. Coat the cranberries and rosemary sprigs with the mixture by tossing them with the corn syrup mixture. Spread the sugar on a baking sheet and roll the coated cranberries and rosemary into the sugar until well covered. Set aside for 2 hours to dry. Do not cover and do not refrigerate.

To Prepare the Cranberry Bars:

Add all of the cranberry filling ingredients to a mixing bowl and toss well to coat and combine. Set aside.
Preheat your oven to 350 degrees F and prepare a 9x13 inch baking dish by lining it with parchment paper.
Next, in a large mixing bowl, add all of the crumb ingredients and use your hands to rub the butter into the dry ingredients until a crumbly consistency is formed.
Press half of the crumb mixture into the prepared 9x13 baking dish. Press firmly to form a solid base.
Pour the cranberry mixture over top and spread it out evenly.
Next, evenly distribute the remaining crumb mixture over top, pressing very lightly to push the crumb mixture gently into the cranberry layer.
Bake for 40 minutes. Allow to cool completely.
Once cooled, cut into squares and gently crumble them so that they are smaller bite-sized pieces. Set those aside.

To Prepare the Whipped Cream:

To prepare the whipped cream, start by measuring the sugar in a small bowl. Toss in two or three sprigs of the sugared rosemary and massage the rosemary into the sugar quite aggressively. Rub the sugar against the rosemary. The coarseness of the sugar will cause the rosemary to release its scent and flavour. You can also do this in a pestle and mortar.
Next, transfer the whipping cream to a chilled mixing bowl. Beat on high speed until stiff peaks are formed.
Add the rosemary-infused sugar one tablespoon at a time. Beat to incorporate.
Beat in the orange extract. Set aside.

To Assemble the Trifle:

Place a third of the cranberry square crumbles into a trifle bowl in an even layer.
Top those crumbles with half of the cranberry sauce, followed by a third of the whipped cream.
Repeat with another layer of crumbles, cranberry sauce, and whipped cream.
Finish with one more layer of crumbles and whipped cream.
Garnish with the sugared cranberries and rosemary before serving. (The dried orange slices in the photographs are completely optional.)

Notes

*The nutritional information is not accurate. It accounts for the sugared garnish, which in most instances, will not be consumed. Also, to make a decent-sized trifle, you will only use half of the cranberry bars.

Nutrition