Ingredients:

There are three separate layers with separate ingredients. For the cranberry layer get 1 cup sugar, 24 oz fresh cranberries, 1 cinnamon stick and 1 1/2 cups water.

For the second custard layer you need 9 egg yolks, 3 tablespoons cornstarch, tablespoon vanilla extract, 1 1/3 cups sugar, 4 1/2 cups 2% milk, 1 tablespoon butter, 1/4 teaspoon salt.

The third one is the cake made of 1 9×13 white baked cake. It should have the shape of a cube and it should be cooled. Don’t forget about the whipped cream on top.

Instructions:

Start by preparing the cranberry layer of the cranberry trifle. Mix all the ingredients together in a pan. Wait for the mixture to boil and lower the heat. Leave the pan uncovered and continue cooking for 10 more minutes. When it cools down, remove the cinnamon stick.

The next step is the custard. Get a saucepan and fill it with the cornstarch, sugar, and salt. Include the milk and cook everything on medium heat. Let it boil for two more minutes. Use a bowl to whisk the egg yolks and add one cup of the milk mix at a slow pace. Cook it again and boil for 2 minutes. Once it’s done, add the vanilla and butter. Let it cool for 20 minutes and leave it in the fridge later.

You can now start putting together the cranberry trifle. Put the cake on the bottom, layer it with half of the cranberry sauce, and top it off with half oft he custard. Go on in the same order until you run out of the ingredients.

The post Try This Delicious Three-layer Cranberry Trifle appeared first on Beautiful Trends Today.

Juice

Adding some fresh citrus juice like orange juice can not only enhance the natural cranberry flavor but adding the juice will loosen up the sauce a bit make it less gelatinous.

Zest

If you really want to go over the top, zest a little lemon, lime, or orange peel into the sauce. It will give you lots of flavors because the essential oils are all in the peel, brightening your sauce without changing the texture if that’s how you like it.

Herbs

Adding fresh herbs to your canned sauce is another way to give it that fresh element. Good herbs to go for are ones like sage, rosemary, or thyme. These herbs play well with other holiday dishes and are probably being used already, so the sauce will fit right in on the table.

The post Don’t Just Serve Cranberry Sauce Out of the Can, Jazz it Up! appeared first on Beautiful Trends Today.

Ingredients:

There are three separate layers with separate ingredients. For the cranberry layer get 1 cup sugar, 24 oz fresh cranberries, 1 cinnamon stick and 1 1/2 cups water.

For the second custard layer you need 9 egg yolks, 3 tablespoons cornstarch, tablespoon vanilla extract, 1 1/3 cups sugar, 4 1/2 cups 2% milk, 1 tablespoon butter, 1/4 teaspoon salt.

The third one is the cake made of 1 9×13 white baked cake. It should have the shape of a cube and it should be cooled. Don’t forget about the whipped cream on top.

Instructions:

Start by preparing the cranberry layer of the cranberry trifle. Mix all the ingredients together in a pan. Wait for the mixture to boil and lower the heat. Leave the pan uncovered and continue cooking for 10 more minutes. When it cools down, remove the cinnamon stick.

The next step is the custard. Get a saucepan and fill it with the cornstarch, sugar, and salt. Include the milk and cook everything on medium heat. Let it boil for two more minutes. Use a bowl to whisk the egg yolks and add one cup of the milk mix at a slow pace. Cook it again and boil for 2 minutes. Once it’s done, add the vanilla and butter. Let it cool for 20 minutes and leave it in the fridge later.

You can now start putting together the cranberry trifle. Put the cake on the bottom, layer it with half of the cranberry sauce, and top it off with half oft he custard. Go on in the same order until you run out of the ingredients.

The post Try This Delicious Three-layer Cranberry Trifle appeared first on Beautiful Trends Today.

Juice

Adding some fresh citrus juice like orange juice can not only enhance the natural cranberry flavor but adding the juice will loosen up the sauce a bit make it less gelatinous.

Zest

If you really want to go over the top, zest a little lemon, lime, or orange peel into the sauce. It will give you lots of flavors because the essential oils are all in the peel, brightening your sauce without changing the texture if that’s how you like it.

Herbs

Adding fresh herbs to your canned sauce is another way to give it that fresh element. Good herbs to go for are ones like sage, rosemary, or thyme. These herbs play well with other holiday dishes and are probably being used already, so the sauce will fit right in on the table.

The post Don’t Just Serve Cranberry Sauce Out of the Can, Jazz it Up! appeared first on Beautiful Trends Today.