Cranberry Ginger Trifle

From my post yesterday I had quite a few requests for this recipe. Since I spent the day cooking and throwing a party and the last hour washing dishes I figured it was OK to post a non-healthy dessert recipe just this once.

Cranberry Ginger Trifle

2 12 oz. bags of fresh cranberries

1 cup orange juice

1 ½ cups white sugar- this makes it very tart and not sweet . Add more sugar if you don’t like things too sour.

2-inch piece of fresh ginger grated on a micro plane

2 8 oz. pkg. cream cheese

¼ cup of brown sugar

1 t. vanilla

2 cups of heavy cream

2-pound cakes – cut into ½ –store bought is fine, I used homemade lemon cake I had left over from a coffee I threw last week and put in the freezer just for this purpose inch layers

In a big soup pan put cranberries, 1 ¼ cups white sugar, ginger, orange juice and ½ cup of water. Bring to a boil and reduce to simmer until the cranberries have popped, about ten minutes. Remove from heat and let cool completely

Using a mixer beat the cream cheese with the brown sugar and remaining white sugar and vanilla. After it is well mixed start pouring in the cream and keep beating on high until soft peaks form.

Using a large trifle bowl layer one third of the cake, cover with cranberry and then cream and repeat with another layer two more times.

Chill at least three hours, but it is better done the day ahead.