zoom Cranberry, orange and juniper trifle

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    Cranberry, orange and juniper trifle

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    Cranberry, orange and juniper trifle

    Tart cranberries and aromatic juniper work well together in sauces and cocktails. They also give a refreshing lift to a trifle – especially when combined with a luscious Grand Marnier custard.

    • Vegetarian
    • Preparation time: 25 minutes, plus chilling
    • Cooking time: 35 minutes

    Serves: 8

    Ingredients

    2 Waitrose madeira loaf cakes
    50ml Grand Marnier
    500ml double cream
    ½ tsp ground mixed spice
    2 tbsp icing sugar
    2 tbsp toasted flaked almonds

    COMPOTE
    500g fresh cranberries
    2 oranges, zest of 1, juice of all
    300ml cranberry juice
    10 juniper berries, crushed with a pestle and mortar
    100g caster sugar

    CUSTARD
    35g custard powder
    250ml whole milk
    397g can condensed milk
    60ml Grand Marnier

    Method

    1. To make the compote, put the cranberries, orange juice (reserve the zest to decorate), cranberry juice, crushed juniper berries and sugar in a large pan, bring to the boil, then simmer for about 25 minutes, until most of the cranberries have popped and the mixture looks jammy. Remove from the heat, cover and set aside to cool until needed.

    2. Meanwhile, make the custard. Put the custard powder in a large jug. Stir in a little of the milk to make a paste, then put the remaining milk and condensed milk in a non-stick saucepan. Bring almost up to the boil, stirring. Remove from the heat and gradually pour onto the custard paste, stirring until combined. Return to the pan and gently heat, stirring constantly, until quite thick. Remove from the heat, stir in the Grand Marnier, then cover the custard directly on the surface to prevent a skin forming on top. Allow to cool.

    3. Cut the madeira cakes into 1-2cm cubed and arrange in the bottom of a trifle bowl. Drizzle over the Grand Marnier, then cover with ½ the cranberry compote. Spoon the custard over the top and level with the back of a spoon. Top with the remaining compote, level again and chill for at least 3 hours or until ready to serve.

    4. Up to 2 hours before serving, put the cream, mixed spice, icing sugar and a pinch of salt in a large bowl and whisk until it forms soft peaks. Use to top the trifle, then scatter over the toasted flaked almonds and orange zest to serve.

     

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    Cook's tip

    This trifle will last for up to 2 days in the fridge, without the cream layer. You can top with the cream 2 hours before serving and chill until needed. Alternatively, if you make it on the day, any leftovers can be kept in the fridge for up to 24 hours.

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