Cranberry Trifle Recipe

Combine the fresh cranberries, water, sugar, and cinnamon stick in a saucepan.

Bring to a boil, then reduce heat and cook uncovered for 10 minutes.

Cool completely, then discard the cinnamon stick.

Combine the sugar, cornstarch, and salt in a large saucepan. Whisk in the milk.

Stir over medium-high heat until the mixture reaches a boil.

Let boil for 2 minutes while stirring.

Whisk the egg yolks in a small bowl.

Slowly add 1 cup of the hot milk mixture to the eggs while whisking.

Return the mixture to the sauce pan, then stir over medium heat until thick and bubbly. Let boil for 2 minutes.

Remove from heat, then stir in the butter and vanilla.

Cool in the saucepan for 15 to 20 minutes, stirring occasionally.

Pour into a large bowl, then place the plastic wrap on the surface.

Refrigerate until completely cooled.

Place half of the cake cubes on the bottom of a trifle bowl.

Top with half of the cranberry mixture and half of the custard. Repeat layers.

Top with whipped cream and candied cranberries, if desired.

Serve, and enjoy!