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Cranberry-Orange Trifle

Photo: Becky Luigart-Stayner
Yield 8 servings (serving size: 1 cup)
Make-ahead tip: You can prepare the cranberry sauce and custard up to three days in advance; cover and chill separately. Then assemble the trifle the day before, and store in the refrigerator.


  • Cranberry sauce:
  • 1 (12-ounce) bag fresh cranberries
  • 1 1/2 teaspoons grated orange rind
  • 1 1/4 cups fresh orange juice (about 6 oranges)
  • 1/2 cup sugar
  • 1/2 cup water
  • Custard:
  • 1 3/4 cups 2% reduced-fat milk, divided
  • 1 large egg
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Remaining ingredients:
  • 4 large navel oranges (about 2 pounds)
  • 36 ladyfingers (3 [3-ounce] packages)
  • 1/2 cup reduced-calorie frozen whipped topping (optional)
  • 8 teaspoons toasted sliced almonds (optional)

Nutrition Information

  • calories 277
  • caloriesfromfat 16 %
  • fat 4.9 g
  • satfat 1.3 g
  • monofat 1.9 g
  • polyfat 0.7 g
  • protein 4.5 g
  • carbohydrate 66.9 g
  • fiber 4.3 g
  • cholesterol 77 mg
  • iron 0.5 mg
  • sodium 131 mg
  • calcium 119 mg

How to Make It

  1. To prepare the cranberry sauce, combine the first 5 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes, stirring occasionally. Press the cranberry mixture through a sieve over a bowl, reserving 1 2/3 cups cranberry purée, and discard solids. Cover sauce and chill.

  2. To prepare the custard, combine 1/4 cup milk and egg in a small bowl, and stir well with a whisk. Place 1/3 cup sugar, cornstarch, and salt in a medium saucepan, and gradually add 1 1/2 cups milk, stirring with a whisk until well-blended. Bring to a boil over medium heat, and cook 1 minute, stirring mixture constantly. Gradually stir about one-fourth of hot milk mixture into egg mixture; add to remaining milk mixture, stirring constantly. Cook over medium heat 3 minutes or until thick, stirring constantly. Remove from heat, and stir in vanilla. Pour into a bowl, and cover surface of custard with plastic wrap. Chill.

  3. Peel oranges, removing white pithy part. Cut each orange in half lengthwise. Cut each half crosswise into thin slices; set aside.

  4. Split ladyfingers; tear each half into thirds. Line the bottom of a 3-quart straight-sided glass bowl or trifle bowl with half of ladyfingers. Spoon 1 cup custard over ladyfingers. Spoon half of the cranberry sauce over the custard. Arrange half of orange slices over the cranberry sauce and around the inside edge of bowl. Repeat the procedure, ending with orange slices. Cover and chill 8 hours. Top each serving with 1 tablespoon whipped topping and 1 teaspoon almonds, if desired.