Ingredients
2 cups fresh cranberries1 can (14 ounces) whole-berry cranberry sauce1 cup sugar1 cup water1/2 cup sweet white wine1/4 teaspoon coconut extractCUSTARD:1 cup sugar2 tablespoons cornstarch1/4 teaspoon salt3 cups 2% milk6 large egg yolks, beaten1/4 teaspoon coconut extractCAKE:1 frozen pound cake (16 ounces), thawed3 tablespoons sweet white wine, optional 1/2 cup slivered almonds, toastedWhipped creamAdditional fresh cranberries and toasted slivered almonds
Preparation
In a large saucepan, combine cranberries, cranberry sauce, sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until thickened, 10-15 minutes. Add wine and extract. Remove from heat; cool completely.
For custard, mix sugar, cornstarch and salt in another large saucepan; gradually whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2-3 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks. Return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Stir in coconut extract. Cool 30 minutes. Refrigerate, covered, for 1 hour.
To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, place half of the cake cubes; sprinkle with wine if desired. Layer with half of the almonds, cranberry mixture and custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream, additional cranberries and toasted almonds.
