Canadian Cranberry Trifle
"Rich pound cake, hand-whipped custard and tart cranberries give you so much to celebrate. In the summer, I make this showstopping dessert with fresh-picked blueberries and homemade blueberry wine. —Raymonde Bourgeois, Swastika, Ontario..."
INGREDIENTS
•
2 cups fresh cranberries
•
1 can (14 ounces) whole-berry cranberry sauce
•
1 cup sugar
•
1 cup water
•
1/2 cup sweet white wine
•
1/4 teaspoon coconut extract
•
CUSTARD:
•
1 cup sugar
•
2 tablespoons cornstarch
•
1/4 teaspoon salt
•
3 cups 2% milk
•
6 large egg yolks, beaten
•
1/4 teaspoon coconut extract
•
CAKE:
•
1 frozen pound cake (16 ounces), thawed
•
3 tablespoons sweet white wine, optional
•
1/2 cup slivered almonds, toasted
•
Whipped cream
•
Additional fresh cranberries and toasted slivered almonds
Comments & Reviews
Just A Pinch Sweepstakes