Recipe: Gluten-Free Cranberry Ginger Trifle

This pretty layered dessert was inspired by a dish my Aunt Linda used to make for family holidays. I lowered the sugar level and added a few of my favorite things: Ginger snaps (GF of course) and lots of savory spices!
(From the peanut gallery, the husband says, “Oh yeah. You can make this any time!”)

Gluten-Free Cranberry Ginger Trifle

It’s best to make this dessert the day before you serve it, so the layers have time to soak into each other!

1 package fresh whole cranberries
1/2 to 3/4 cup sugar
1 cup water
1 quartered orange
1 cinnamon stick
1 tsp whole cloves
Cool Whip, not frozen (store it in the fridge till you’re ready)
Gluten-free ginger snaps (I use Mi-Del)

Here’s how I make the whole cranberry sauce, mostly according to the instructions on the package.

* Combine sugar and water in a medium saucepan.
(Package recipe calls for 1 cup sugar… I like it less sweet, so I only use 1/2 the sugar)
* Bring to boil.
* Add whole cranberries, quartered orange, cinnamon stick, and the cloves.
(I use a tea infuser for the cloves so I don’t have to strain)
* Return to boil.
* Reduce heat and boil gently for 10 minutes, stirring occasionally.
* Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.

When you’re ready to make the trifle…

* Remove the cinnamon stick and orange pieces from the cranberry sauce.
* Coarsely chop the ginger snaps (about 2 cups of pieces, your call).
* In a medium-sized clear glass dish, spread a layer of cranberry sauce about 1/2″ deep.
* Use a spatula or big spoon to spread a layer of cool whip.
* Add an even layer of chopped gingersnaps.
* Repeat!

This dish look so pretty and festive in a glass bowl, and the gingersnaps taste terrific with the orange, berries, and spices.
(It’s also a great way to use up the leftovers from your holiday meal… a little cranberry sauce or relish, crumbled cookies, and whip cream? Piece of cake.)

Also, since I love ginger so much, I’m thinking of adding a spoonful of ginger preserves or maybe a little shaved fresh ginger next time… I’ll let you know how it goes!


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