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Cranberry-Orange Trifle

Raymonde Bourgeois
  • minutes
  • Serves 16

INGREDIENTS

2

packages (12 ounces each) fresh or frozen cranberries, fresh or frozen

2 tsp

Gingerroot, fresh

4 tsp

Orange, zest

1

Whipped cream and orange sections, Sweetened

6

Egg yolks, large

2 tbsp

Cornstarch

1/4 tsp

Salt

2 1/3 cups

Sugar

2 tsp

Vanilla extract

1/2 cup

Almonds, toasted

1

loaf Pound cake, frozen

3 cups

2% milk

1/4 cup

Orange liqueur

1 1/2 cups

Water