Cranberry Orange Vanilla Pudding

This festive cranberry orange trifle is my go-to showstopper for special gatherings and holidays The tangy cranberry compote paired with citrus and soft cake creates a dessert that is both refreshing and indulgent Perfect for impressing guests while still being deceptively easy to assemble

Every year this trifle graces our holiday table and it always disappears first The zippy cranberries and decadent pudding are such a hit that even those who claim to dislike fruit desserts come back for seconds

Ingredients

• Fresh or frozen cranberries: Provide signature tartness and deep color Choose cranberries that are glossy and firm for best results
• Granulated sugar: Sweetens both the compote and pudding Balanced just right to keep the dessert from being cloying
• Orange juice and zest: Bring zingy citrus notes Use freshly squeezed juice for the brightest flavor and opt for aromatic zest from unwaxed oranges
• Whole milk: Makes the pudding extra creamy Choose whole over skim for silkier texture
• Cornstarch: Thickens the pudding Easily found in the baking aisle look for fine powder with no lumps
• Egg yolks: Enrich and give pudding luscious texture Use fresh eggs with bright yellow yolks for best custard
• Vanilla extract: Infuses sweet warmth in the pudding Use pure extract for clean flavor
• Unsalted butter: Adds smoothness and a glossy finish in the pudding Choose a creamy high quality brand
• Pound cake or sponge cake: Cubed for layers Use homemade or quality store bought for convenience Slices should be even for neat stacking
• Heavy whipping cream: Whips up light and fluffy Always chill bowl and beaters for best results
• Powdered sugar: Sweetens whipped cream Dissolves quickly for smooth whip
• Optional garnishes: like more orange zest sugared cranberries or fresh mint add festive flair Look for plump cranberries and bright mint leaves

Instructions

Prepare the Cranberry Orange Compote:

In a large saucepan combine cranberries granulated sugar orange juice and orange zest Heat gently over medium until the mixture starts bubbling Stir occasionally until the cranberries begin to pop and the sauce thickens into a jammy consistency This takes about eight to ten minutes Once your compote is thick and glossy remove from the heat and let it come to room temperature

Make the Vanilla Pudding:

In another medium saucepan whisk together whole milk granulated sugar cornstarch and salt before heating Place over medium heat and continuously stir until the mixture begins to thicken and small bubbles appear This helps prevent lumps and ensures a smooth custard While that heats up beat egg yolks in a separate small bowl Once the milk mixture thickens gradually drizzle a bit of the hot mixture into the egg yolks whisking the whole time Return this yolk mixture to the saucepan and cook for two to three more minutes stirring constantly When thick and custardy take off the heat Add vanilla extract and unsalted butter letting the heat melt everything together Transfer pudding to a bowl cover directly with plastic wrap so skin does not form and chill in the fridge

Whip the Cream:

Take a large chilled mixing bowl and pour in heavy cream powdered sugar and vanilla extract Using a hand or electric mixer beat on medium high until stiff peaks stand up on the beaters It is key to stop as soon as it forms firm peaks to avoid over beating Place the finished whipped cream in the refrigerator until you are ready to assemble

Assemble the Trifle:

Grab a large trifle bowl or individual glasses Lay half of the cubed cake at the bottom then evenly spoon half the cooled cranberry orange compote over it Spread half of your homemade vanilla pudding over the compote Repeat this process once more ending with pudding the top Layer the whipped cream gently over everything Swirl or dollop as you like and finally scatter optional toppings like extra orange zest sugared cranberries or mint

Chill and Serve:

Refrigerate the finished trifle for at least two hours before serving This resting time lets the flavors meld and the cake soak up juices For clean layers use a large spoon to scoop servings down through all layers

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One of my favorite parts is the whipped cream layer which I always try to make extra thick My kids love helping with the sugared cranberry garnish and we have made it a cherished tradition each winter

Storage Tips

This trifle keeps beautifully in the refrigerator for up to three days covered with plastic wrap If you have leftovers simply keep them chilled and enjoy the next day Do not freeze once assembled as the fresh fruit and cream layers will lose their texture

Ingredient Substitutions

Feel free to swap sponge cake for pound cake or use a gluten free cake if needed Almond extract can replace vanilla in the whipped cream for a nutty note If fresh cranberries are unavailable dried unsweetened cranberries can be simmered with extra orange juice for a softer texture

Serving Suggestions

This dessert shines served at the end of a festive meal or with afternoon tea Dress up individual servings in small glasses for a fancier touch For brunch pair with coffee and extra sliced citrus on the side

Cultural Historical Context

Trifles originated in England as layered puddings and cakes and have become a staple in American holidays The cranberry and orange combo brings a modern twist to the classic reflecting both winter harvest flavors and vibrant holiday colors My family mixes tradition and invention each year tailoring flavors for our own celebrations

Seasonal Adaptations

Use fresh cranberries in late fall and winter Combine local in season citrus for unique layers Substitute strawberries or raspberries in spring or summer for a lighter variation

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Serve chilled and top with sugared cranberries or extra citrus zest for a festive finishing touch This trifle always brings a burst of color and flavor to the table

Cooking Guide

→ How is the cranberry-orange layer prepared?

Fresh or frozen cranberries simmered with orange juice, zest, and sugar until the berries burst and mixture thickens.

→ What type of cake works best?

Pound cake or sponge cake is ideal; either store-bought or homemade, cut into cubes for easy layering.

→ Can the dessert be made ahead?

Yes, assembling the dessert ahead allows flavors to meld and improves texture. Chill for at least 2 hours before serving.

→ Is it possible to serve in individual portions?

Absolutely. Layer the components in glasses for elegant single servings, perfect for special occasions.

→ Are there suggested garnishes for added flair?

Decorate with sugared cranberries, mint leaves, and extra orange zest for a visually festive finish.

→ Which allergens are present?

This dessert contains milk, eggs, wheat, and may contain tree nuts, depending on cake selection.