When preparing your menu for Thanksgiving next week, you have to add this easy trifle to the list. Whether you’re heading to a friend’s house and need to bring something over, or hosting the big holiday, it’s a must. This dessert is EASY to make and you can actually take not one but TWO shortcuts to make it even easier. This cranberry ginger trifle screams Thanksgiving flavors and looks as pretty as it tastes.
There’s something kind of fun about a trifle if you ask me. I once made this ginger pumpkin trifle a few years ago and put them in cute mason jars. They were so delicious and fun to eat. I love a good layered dessert so you can dig through to get the perfect bite. This dish can be served in a trifle dish, but you can also make mini ones in mason jars too. It would also work as a deconstructed trifle and just serve slices of pound cake topped with the cranberry and ginger compote and a dollop of the cream cheese whipped cream.
But first, let me ask you, do you prefer canned cranberry sauce or homemade? This recipe may change your mind if you prefer it out of a can; can lines and all! The cranberry compote for this trifle also doubles as the perfect tart but sweet cranberry sauce for your turkey. When I made this recipe, there was SO much cranberry compote left over that it filled an entire small dish as you saw here. If you’re a big cranberry sauce fan, just double the recipe to be on the safe side. You may also want to double the whipped cream as well because it goes great on top of pumpkin pie, apple pie, and with fresh fruit for the perfect dessert bar.
Easy Cranberry Ginger Trifle With Butter Pound Cake Recipe
I recommend assembling this recipe the day you decide to serve it or the night before. You can definitely do this 24-36 hours ahead of time as well. Personally, I prefer the pound cake to not have absorbed too much of the compote. This recipe is also from Martha Stewart so I’m no genius, she gets the credit here. Martha Stewart always coming in hot with the great recipes. There are two shortcuts you can take with this beautiful Thanksgiving dessert. The whipped filling, you can either make it from scratch or just buy Cool Whip. I know that’s crazy to say, but if you’re in a pinch, it does the job. An easy tip to make Cool Whip taste more homemade is to add a splash of vanilla extract, our little secret. And the second, there’s NO reason to make your own pound cake or angel food cake. Store bought is totally fine.
INGREDIENTS
- 2 Pre-made butter pound cakes (you can make your own but why bother) you can also use angel food cake for a more fluffy texture. This recipe went through about one and a half store-bought pound cakes. Enjoy the extra with your morning coffee!
For The Cranberry Compote
- 2 12 oz bags of cranberries
- 2 cups of water
- 1 tbsp of grated ginger
- 2 cups of white sugar
- Optional: a little orange zest is great in this too!
For The Whipped Filling
- 1 8oz package of cream cheese, room temperature
- 2 cups of heavy whipping cream
- 1/2 tsp of vanilla extract
- 1/4 cup of brown sugar
- 1/4 cup of white sugar
METHOD
For The Cranberry Compote
Add all ingredients to a saucepan and bring to a boil. Let simmer for 8-10 minutes until berries begin to burst. Set aside and let cool completely.
For The Whipped Filling
Cream the cream cheese and sugars in a mixer with a paddle attachment until combined. Combine vanilla and whipping cream and slowly add to the mixture. Whip until soft peaks are formed.
To Assemble The Trifle
Layer the trifle dish starting with 1/3 of the pound cake, then adding compote and topping with whipped cream. Repeat two more times and always finish with the whipped cream.
TIP: I topped my trifle with sugared cranberries. I simply rolled my fresh cranberries in maple syrup and then in sugar. You can be REAL fancy and soak them in simple syrup overnight and THEN roll them in sugar for a more edible sweet and tart treat.
Photos by Hannah Michelle
Cranberry And Ginger Trifle
Ingredients
INGREDIENTS
- 2 Pre-made butter pound cakes you can make your own but why bother you can also use angel food cake for a more fluffy texture.
For The Cranberry Compote
- 2 12 oz bags of cranberries
- 2 cups of white sugar
- 2 cups of water
- 1 tbsp of grated ginger
For The Whipped Filling
- 1 8 oz package of cream cheese room temperature
- 2 cups of heavy whipping cream
- 1/2 tspĀ of vanilla extract
- 1/4 cup of brown sugar
- 1/4 cup of white sugar
Instructions
METHOD
For The Cranberry Compote
- Add all ingredients to a saucepan and bring to a boil. Let simmer for 8-10 minutes until berries begin to burst. Set aside and let cool completely. I like to help it along and press the berries so they burst more.
For The Whipped Filling
- Cream the cream cheese and sugars in a mixer with a paddle attachment until combined. Combine vanilla and whipping cream and slowly add to the mixture. Whip until soft peaks are formed.
Trifle
- Layer the trifle dish starting with 1/3 of the pound cake, then adding compote and topping with whipped cream. Repeat two more times and always finish with the whipped cream.
