CANDIED ORANGE ZEST FOR CRANBERRY TRIFLE
Use this orange zest recipe when making our Cranberry Trifle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- In a medium saucepan, bring sugar and water to a boil, stirring to dissolve sugar. Add zest of 1 orange (peeled into long strips with a vegetable peeler); simmer, swirling occasionally, until zest is tender, 8 to 10 minutes. Drain, and transfer to a plate. Dredge zest in sugar, and thinly slice.
CRANBERRY-ORANGE TRIFLE
I make this showstopper for many occasions, slightly changing-or adding-ingredients. I sometimes add toasted coconut between the layers. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until berries pop and mixture is thickened, about 15 minutes. Remove from the heat; cool completely., For custard, in a large saucepan, mix the sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. , In a small bowl, whisk a small amount of hot milk mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Immediately transfer to a clean bowl; stir in vanilla. Cool for 30 minutes. Press waxed paper onto surface of filling; refrigerate until cold, about 1 hour., To assemble, place half of the cake on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the cranberry mixture, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and orange sections.
Nutrition Facts : Calories 327 calories, Fat 10g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 145mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
CRANBERRY ORANGE TRIFLE SHOOTERS
Steps:
- For the cranberry-orange sauce: Combine the cranberries, orange juice, granulated sugar and orange zest in a medium saucepan. Cook over medium heat until the sugar dissolves and the cranberries begin to burst, 5 to 10 minutes. Remove from the heat and let cool slightly.
- Using a hand-held mixer, blend the cranberry sauce until smooth. Stir in the liqueur. Transfer the sauce to a clean container and refrigerate until completely cool. (The sauce will thicken as it cools.)
- For the whipped cream: In a medium bowl, beat the heavy cream, confectioners' sugar and liqueur until medium peaks form.
- For the shooters: Put 1/2 teaspoon graham crackers in the bottom of each shot glass. Top with 1/2-inch cranberry-orange sauce and 1 tablespoon whipped cream. Top with more graham crackers and enough cranberry-orange sauce to come to within 1/4-inch of the top of the shot glass. Add a dollop of whipped cream and garnish with orange zest. Serve chilled.
CRANBERRY ORANGE TRIFLE
Make and share this Cranberry Orange Trifle recipe from Food.com.
Provided by Chef mariajane
Categories Low Protein
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve jelly powder in boiling water. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm.
- Pour milk into large bowl. Add dry pudding mixes,. Beat with wire whisk 2 minutes or until lwell blended. Gently stir in the whipped topping.
- Cut jelly into cubes. Remove 1 cup of the jelly cubes; set aside. Layer half each of the remaining jelly cubes, cake cubes, oranges and pudding in a 3L serving bowl; repeat layers. Top with reserved jelly cubes. Refrigerate at least 1 hour or until ready to serve.
Nutrition Facts : Calories 361.3, Fat 17.2, SaturatedFat 9.1, Cholesterol 61.2, Sodium 469.6, Carbohydrate 48.6, Fiber 0.6, Sugar 31.8, Protein 4.5
CRANBERRY-ORANGE TRIFLE
Cubes of cranberry gelatin and fat-free pound cake are layered with cinnamon-flavored vanilla pudding and mandarin oranges for a great holiday dessert.
Provided by My Food and Family
Categories Home
Time 4h25m
Yield Makes 16 servings.
Number Of Ingredients 9
Steps:
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm. Cut into 1/2-inch cubes.
- Beat pudding mixes, cinnamon and milk in large bowl with whisk 2 min. Let stand 5 min. or until thickened. Stir in COOL WHIP.
- Remove 1 cup gelatin cubes; set aside. Layer half each of the remaining gelatin cubes, cake cubes, oranges and pudding in 3-qt. serving bowl. Repeat layers; top with reserved gelatin cubes. Refrigerate 1 hour.
Nutrition Facts : Calories 140, Fat 2 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love