Cranberry-Mandarin Trifle

Instructions

• 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.