The CBC Turkey Drive and ATCO's Blue Flame Kitchen team up to show you how to make a delicious holiday desert -- cranberry trifles. Watch  as she runs you through how to make this sweet treat. 


4 cups fresh or frozen cranberries

 2 1/2 cups milk (2%)

1 cup granulated sugar

 3 tbsp salted butter, softened

1 whole vanilla bean

1/2 cup all-purpose flour

1 cup water

 2/3 cup orange juice

4 slices fresh ginger, 1/4 inch thick

2 tbsp Grand Marnier or other orange liqueur

6 large egg yolks

12 ladyfingers, each cut into 4 pieces

1/2 cup granulated sugar

Dark chocolate shavings

Combine cranberries, 1 cup sugar, water and ginger in a medium non-reactive saucepan. Bring to a boil over medium heat.

Reduce heat and simmer, uncovered, stirring occasionally, until cranberries pop and mixture thickens, about 8 - 10 minutes. Remove from heat; remove and discard ginger.

Transfer cranberry mixture to a bowl and cool to room temperature, stirring occasionally. Refrigerate until cold.

Meanwhile, to prepare pastry cream, cut vanilla bean in half lengthwise and scrape beans from pod; discard pod. Place beans and egg yolks in a stand mixer fitted with a wire whip. Using medium speed, beat for 1 minute.

Gradually beat in 1/2 cup sugar and continue beating for 2 minutes. Using medium-high speed, beat for 3 minutes.

Add flour. Using low speed, beat just until combined. Gradually beat in milk and continue beating for 1 minute.

Pour egg yolk mixture into a medium non-reactive saucepan and cook, stirring, over medium heat, until slightly thickened, about 5 minutes.

Bring to a simmer, whisking occasionally. Reduce heat and cook, whisking, until thickened, about 4 -5 minutes. Remove from heat.

Force egg yolk mixture through a sieve into a heatproof bowl. Add butter, whisking until melted.

Cool to room temperature, whisking occasionally. Refrigerate until cold.

Combine orange juice and Grand Marnier in a small bowl. Working with one piece at a time, dip ladyfinger pieces into orange juice mixture, turning to coat completely; discard any remaining orange juice mixture.

To assemble trifles, place 3 coated ladyfinger pieces into each of 8 parfait glasses or wine goblets. Layer about 2 tbsp cranberry mixture and about 2 tbsp pastry cream in each glass. Repeat layering with remaining coated ladyfinger pieces, cranberry mixture and pastry cream.

Cover and refrigerate for at least 1 hour or up to 24 hours. Sprinkle with chocolate shavings. Serves 8.