The recipe first came from my mom’s godmother Bertha Hemman was one of the nearest neighbors of my mother’s family on the North Dakota plains – about 9 miles away. And after spending many, many hours in the kitchen during the holiday season, a quick favorite is a recipe for the success. While the whipped cream and sweetened cranberries dessert is simple to make, it tastes as indulgent as any triple layer cake or other labor-intensive treat. So it’s pretty significant to say, this Festive Cranberry Whip recipe has been served as dessert at (nearly) every single New Years Day dinner for nearly 6 decades. My grandmother, my mother and I love to try new recipes mixing up a new dish or dessert with traditional foods is the way we celebrate holidays. It’s been updated with less sugar and more fresh fruit! 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.For three generations, this Festive Cranberry Whip – a whipped cream dessert has graced our family’s holiday tables. I simply rolled my fresh cranberries in maple syrup and then in sugar. TIP: I topped my trifle with sugared cranberries. Repeat two more times and always finish with the whipped cream. Layer the trifle dish starting with 1/3 of the pound cake, then adding compote and topping with whipped cream. Combine vanilla and whipping cream and slowly add to the mixture. Set aside and let cool completely.Ĭream the cream cheese and sugars in a mixer with a paddle attachment until combined. Let simmer for 8-10 minutes until berries begin to burst.
An easy tip to make Cool Whip taste more homemade is to add a splash of vanilla extract, our little secret. I know that’s crazy to say, but if you’re in a pinch, it does the job. The whipped filling, you can either make it from scratch or just buy Cool Whip. There are two shortcuts you can take with this beautiful Thanksgiving dessert. Martha Stewart always coming in hot with the great recipes. This recipe is also from Martha Stewart so I’m no genius, she gets the credit here. Personally, I prefer the pound cake to not have absorbed too much of the compote.
You can definitely do this 24-36 hours ahead of time as well. I recommend assembling this recipe the day you decide to serve it or the night before. 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.Įasy Cranberry Ginger Trifle With Butter Pound Cake Recipe If you’re a big cranberry sauce fan, just double the recipe to be on the safe side. When I made this recipe, there was SO much cranberry compote left over that it filled an entire small dish as you saw here. 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.īut 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. This dish can be served in a trifle dish, but you can also make mini ones in mason jars too. I love a good layered dessert so you can dig through to get the perfect bite. I once made this ginger pumpkin trifle a few years ago and put them in cute mason jars. There’s something kind of fun about a trifle if you ask me. This cranberry ginger trifle screams Thanksgiving flavors and looks as pretty as it tastes. This dessert is EASY to make and you can actually take not one but TWO shortcuts to make it even easier. Whether you’re heading to a friend’s house and need to bring something over, or hosting the big holiday, it’s a must. When preparing your menu for Thanksgiving next week, you have to add this easy trifle to the list.
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