This Cranberry Orange Trifle is the dessert for the South Arm Cooking Club for seniors celebratory lunch. Stella decorated the dining tables with such festivities that adds the holiday mood to the meal.

This Cranberry-Orange Trifle recipe is adapted from Cooking Light. According to Cooking Light, the cranberries and custard can be made up to three days ahead. Then, simply assemble and refrigerate the trifle up to 24 hours before you plan to serve it.

Ingredients

Cranberries:

• 3/4 cup sugar
• 1 cup orange juice
• 1 (12-ounce) package fresh cranberries

Custard:

• 1/2 cup sugar
• 5 tablespoons constarch
• 2 1/2 cups 2% reduced-fat milk
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt

Remaining Ingredients:

• 1 (10.75-ounce) loaf pound cake (such as Sara Lee)
• 1 cup whipping cream
• 1 teaspoon orange rind

June, Christina and Chris work on this Cranberry Orange Trifle recipe which serves 12.

Instructions

To prepare the cranberries, combine 3/4 cup sugar, orange juice, and cranberries in a medium saucepan over medium-high heat; bring to a boil. Reduce heat; simmer 8 minutes or until cranberries pop. Spoon mixture into a bowl; cover and chill.

To prepare the custard, 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. Remove from heat.

Whisk eggs in a medium bowl, then slowly dribble in half of the hot milk mixture to eggs, stirring constantly with a whisk. This is to ensure that the eggs are not scrambled.

Return milk-and-egg mixture to pan; cook over low heat for 1 or 2 minutes until it thickens, stirring constantly. Remove from heat. Stir in vanilla and salt. Place pan in a large ice-filled bowl until custard cools to room temperature (about 25 minutes), stirring occasionally.

Cut pound cake into 1/2-inch cubes.

Arrange half of cake cubes in the bottom of a large glass bowl. Spoon 1 1/2 cups cranberry mixture over cake.

Top with 1 1/2 cups custard. Repeat layers.

Use an electric beater to whip cream into soft peaks, and cover top of trifle with cream. Garnish with orange rind. Cover loosely with plastic wrap and chill until serving. June, Christina and Chris, thank you for preparing this wonderful dessert.