8 cups angel food cake(homemade or purchased), cut into 1-inch cubes
2 bags cranberries, fresh or frozen thawed
3/4 cup cranberry juice
3/4 cup orange juice
2 cups sugar
1 Tablespoon grated 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 sour cream
2 pkg (3 oz) vanilla instant pudding
2 cups heavy cream
1 teaspoon ground ginger
For Cranberry Filling:
Combine cranberries, cranberry juice and orange juice in a heavy, medium saucepan.
Bring to a boil , reduce heat and cook until cranberries begin to burst (about 15 - 20 minutes).
Add the sugar, the zest and the lemon juice.
Simmer until a jellylike consistency is reached (about 20 - 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 and beat until thickened (about 2 minutes).
Place 1/3 of cake cubes in the bottom of a 3 - 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.
Pairs Well With
This beautiful holiday dessert looks like you spent hours on preparation; yet it is quick and easy.