Cranberry-Orange Trifle

Ingredients

• 5 tablespoons cornstarch 
• 12 ounce cranberries fresh
• 2 large eggs lightly beaten
• 0.3 cup grand marnier (or other orange liqueur)
• 2.5 cups milk 2% reduced-fat
• 0.8 cup orange juice fresh
• 1 teaspoon orange rind 
• 10.8 ounce round cake cut into 1/2-inch cubes (such as Sara Lee)
• 0.1 teaspoon salt 
• 0.5 cup sugar 
• 0.8 cup sugar 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• plastic wrap

Directions

1. To prepare cranberries, combine 3/4 cup sugar, orange juice, and Grand Marnier in a medium saucepan over medium-high heat; cook 3 minutes until sugar dissolves, stirring occasionally.
2. Add cranberries to pan; bring to a boil. Reduce heat; simmer 8 minutes or until cranberries pop. Spoon mixture into a bowl; cover and chill.
3. To prepare pastry cream, combine 1/2 cup sugar and cornstarch in a medium, heavy saucepan over medium heat. Gradually add milk to pan, stirring with a whisk until blended; bring to a boil. Cook 1 minute, stirring constantly.
4. Remove from heat. Gradually add half of hot milk mixture to eggs, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 1 minute or until thick, stirring constantly.
5. Remove from heat. Stir in vanilla and salt.
6. Place pan in a large ice-filled bowl until custard cools to room temperature (about 25 minutes), stirring occasionally.
7. Arrange half of cake cubes in the bottom of a 2-quart trifle dish. Spoon 1 1/2 cups cranberry mixture over cake; top with 1 1/2 cups pastry cream. Repeat layers.
8. Garnish with rind. Cover loosely with plastic wrap, and chill at least 4 hours.