Tantalizing Thanksgiving Trifle

This trifle layers gingerbread, eggnog cream, and a sweet cranberry filling. Great for a Thanksgiving dessert.

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Ingredients:

• 2 pkgs. cranberries, fresh or frozen, thawed
• 3/4 cup cranberry juice
• 3/4 cup orange juice
• 2 cups sugar
• 1 Tablespoon finely shredded orange zest
• 1 Tablespoon fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 4 cups eggnog (homemade or purchased)
• 1/2 cup dairy sour cream
• 2 pkg (3 oz) vanilla instant pudding mix
• 8 cups unfrosted gingerbread (homemade or purchased), cut into 1-inch cubes
• 2 cups whipping cream
• 1 teaspoon ground ginger

Method

For Cranberry Filling: Combine cranberries, cranberry juice and orange juice in a heavy, medium saucepan. Bring to a boil, reduce heat and cook, uncovered, 15 minutes. Add the sugar, the zest and the lemon juice. Simmer until a jelly-like consistency is reached (about 20 to 30 minutes). Transfer to a medium bowl, stir in the cinnamon, ginger and cloves. Cool at room temperature. For Eggnog Cream: In a large bowl combine the eggnog and the sour cream. Add the pudding mix and beat until thickened (about 2 minutes). Assembly: Place 1/3 of cake cubes in the bottom of a 3- to 4-quart trifle bowl. Cover the cake with 1/3 of the eggnog cream and cover the eggnog cream with 1/3 of the cranberry filling. Repeat layering twice. Cover the trifle bowl with plastic wrap. Refrigerate for at least 4 hours or overnight. At serving time, whip the heavy cream and ginger until they hold stiff peaks. Spread 3/4 of the cream over the top of the trifle (remove plastic wrap, first). Spoon the remaining cream into a pastry bag fitted with a large star tube and pipe rosettes around outside edge of trifle.

Notes: This trifle can be served in addition to or instead of the usual pumpkin pie. While it looks like you spent hours in the kitchen, it only takes a few minutes to put together.

Number of servings: 12 to 14

Submitted By: cybercook
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