Cranberry-Mandarin Trifle


  • Prep Time30 mins
  • Total Time30 mins
  • Makes12 to 14 servings
*PLUS Cooking time: 3 minutes, Refrigeration Time: 480 minutes
Cranberry-Mandarin Trifle

Andreas Trauttmansdorff

Our twist on classic trifle sparkles with fruit. Since it tastes better if refrigerated overnight, you only have to dollop on whipped cream before serving.


  • 300-g pkg frozen cranberries, or 3 cups fresh cranberries

  • 1/3 cup granulated sugar

  • 1/2 cup water

  • 1 cup seedless raspberry or strawberry jam

  • 3 284-mL cans mandarin orange segments

  • 2 425-g cans Devon custard

  • 3/4 cup dry sherry, or 1/2 cup orange-flavoured liqueur

  • 2 150-g pkgs ladyfingers

  • 1/2 cup 35% cream, optional


  • In a large saucepan, stir cranberries with sugar and water. Bring to a boil over high heat, stirring often, until cranberries have popped and liquid is thickened, 3 minutes. Remove from heat. Stir in jam. Spoon 1/4 cup (50 mL) cranberry sauce into a small bowl. Set aside. Pour remainder into a wide bowl. Place in freezer and stir occasionally, to quickly chill, 15 minutes.

  • Meanwhile, drain and discard liquid from mandarin segments. In a medium-size bowl, stir custard with 2 tbsp (30 mL) sherry. Pour remaining sherry into a pie plate. Dip one-third of ladyfingers in sherry and place on bottom of a large trifle or glass bowl. Break in half, if necessary. It's OK if there are gaps between ladyfingers because they swell as the trifle sits.

  • Spoon one-third of custard mixture, about 1 cup (250 mL), over ladyfingers. Arrange one-third of mandarins over custard. Segments won't completely cover custard. Dollop one-third of cooled cranberry mixture, about 3/4 cup (175 mL), over mandarins. There is no need to spread. Repeat layering 2 more times, adding more sherry to pie plate to dip ladyfingers, if necessary. Finish with cranberry mixture. Cover and refrigerate trifle and reserved cranberry sauce at least 8 hours or up to 2 days.

  • To serve, pour cream into medium-size bowl. Using an electric mixer on high, beat until peaks form when beaters are lifted. Spoon overtop. Drizzle with reserved cranberry sauce.

Nutrition (per serving)

Calories 244, Protein 3.6g, Carbohydrates 49g, Fat 2.9g.

Get more of our festive trifle and pudding recipes.

Find more of our favourite cranberry recipes.

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