Cranberry Trifle

• 24 ounces cranberries (two bags, fresh or frozen)
• 2 cups sugar
• 2 cups water
• 1/4 cup crystallized ginger, chopped
• 1 tablespoon grated fresh orange zest
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 8 ounces cream cheese, softened
• 2 cups heavy cream
• 24 ounces poundcake, cut into 3/4-inch thick slices (two loaves all-butter pound cake)
• additional grated fresh orange zest, to garnish (optional)

1. Make compote:
2. In a medium saucepan cook the cranberries, 2 cups of sugar, 2 cups of water, ginger, and orange zest for about 5-8 minutes over medium-high heat, until some of the berries just begin to burst. Let compote cool completely.
3. Make Cream Filling:
4. Using an electric mixer, beat cream cheese, brown sugar, 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
5. Arrange 1/3 of cake in a 3 quart trifle dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice more, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with freshly grated orange zest (or candied orange zest), if desired.

cranberries, sugar, water, ginger, orange zest, brown sugar, sugar, vanilla, cream cheese, heavy cream, poundcake, orange zest

Taken from www.food.com/recipe/cranberry-trifle-492216 (may not work)