Leftover cranberry sauce is great on a turkey sandwich but it’s also a super ingredient to use in sweet desserts. Here, I’ve combined it with bright, sunny citrus as part of a quick, pretty trifle. Layers of fruit, pound cake and whipped cream, all flavored with cranberry, make for a lovely, seasonal dessert that can be made ahead, so it’s great for entertaining. Just whisk some cranberry sauce with the juice of an orange and toss with chopped orange segments. Whip a little cranberry sauce into some fresh whipped cream. Alternate layers of fruit, cream and cubed pound cake in pretty goblets or even canning jars and you’re done. It’s best if it rests for an hour or two in the fridge to let the flavors blend so it’s a perfect do-ahead dessert.
Makes 4 8-ounce servings
1) Using a Microplane or similar tool, remove the zest from the oranges and add to a medium bowl. Juice one of the oranges into the bowl; you should have about ¼ cup juice. Add ¼ cup of the cranberry sauce and whisk to combine. Peel the remaining orange into segments, cut them into thirds, add to the juice mixture and set aside. Combine the sugar and cream in a large bowl and whip, using a whisk or hand-blender, until soft peaks form. Add the remaining ¼ cup cranberry sauce and beat to incorporate.
2) Layer the whipped cream, cake cubes, and orange segment mixture into glasses. Start with a small amount of the cream on the bottom, followed by the cake cubes, then the segments. Repeat the layers and top with a generous dollop of the cream on top. Refrigerate for at least an hour and up to two to allow the flavors to blend and serve.
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