12 Layers of Christmas Cranberry Trifle Recipe
This 12 Layers Of Christmas Trifle is a festive and visually stunning layered dessert featuring sugared cranberries, a tart cranberry-orange compote, fluffy whipped cream, and moist pound cake cubes. Perfect for holiday celebrations, this trifle balances sweet, tangy, and creamy textures in a beautiful presentation that will impress guests and delight the palate.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes plus chilling time
- Yield: 12 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Sugared Cranberries
- 3/4 cup (150 g) granulated sugar, divided
- 1 cup fresh or partially thawed frozen cranberries
Compote
- 2 cups (400 g) granulated sugar
- 1 cup fresh orange juice
- 24 oz fresh or frozen cranberries (about 6 cups)
- 1/4 teaspoon kosher salt
- 1 cup water (for compote)
Whipped Cream
- 3 cups heavy cream
- 3 tablespoons confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Assembly
- 1 1/2 pounds store-bought or homemade pound cake, cut into 1/2″ cubes (about 6 cups)
Instructions
- Make Sugared Cranberries: In a small saucepan over medium heat, combine 1/2 cup sugar and 1/2 cup water. Stir frequently and cook until sugar dissolves and the mixture starts to simmer around the edges, about 4 minutes. Remove from heat, stir in 1 cup cranberries, and let cool. Using a slotted spoon, transfer cranberries to a wire rack set over a baking sheet to drain. Let dry until sticky but no longer wet, about 30 minutes. Place remaining 1/4 cup sugar in a shallow dish and toss the cranberries in batches to coat evenly. These can be made up to one week in advance and stored in an airtight container in the refrigerator.
- Prepare Cranberry Orange Compote: In a large saucepan over medium-high heat, combine 2 cups sugar, 1 cup orange juice, and 1 cup water; bring to a simmer, stirring occasionally until sugar dissolves, about 3 minutes. Add 24 ounces cranberries and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally until cranberries break down and the sauce thickens, about 10 minutes. Remove from heat and stir in 1/4 teaspoon kosher salt. Transfer compote to an airtight container and chill in the refrigerator for at least 1 hour or up to 1 week.
- Whip the Cream: In a large bowl, use a handheld mixer on medium-high speed to beat 3 cups heavy cream with 3 tablespoons confectioners’ sugar and 1/2 teaspoon vanilla extract until stiff peaks form, about 5 minutes.
- Assemble the Trifle: Place 1 1/2 cups cake cubes in the bottom of a large trifle dish. Spoon a scant 3/4 cup compote over the cake and spread into an even layer. Add one-quarter of the whipped cream on top. Repeat layers of cake, compote, and whipped cream three more times, building 12 layers total. Finish by topping the trifle with remaining cake cubes and the sugared cranberries for garnish.
Notes
- Sugared cranberries can be made up to 1 week ahead and refrigerated.
- Cranberry compote keeps refrigerated for up to 1 week.
- Use fresh or thawed frozen cranberries depending on season and availability.
- Store-bought pound cake works well, but homemade adds freshness and flavor.
- Make sure to let the sugared cranberries dry well to prevent excess moisture in the trifle.
- For a lighter version, substitute half-and-half for heavy cream, though stability of whipped cream may be affected.
Keywords: Christmas trifle, layered dessert, cranberry dessert, holiday dessert, whipped cream trifle
