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Gingerbread Trifle With Candied Kumquats And Wine-Poached Cranberries

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Gingerbread Trifle With Candied Kumquats And Wine-Poached Cranberries

Ingredients

  • 2 1/2 cups sugar
  • 1 1/2 cups water
  • 3 cups sliced seeded kumquats (about 1 pound)
  • 2 cups fruity red wine (such as syrah)
  • 2 cups sugar
  • 12 ounces fresh or frozen cranberries
  • 1 cup extra stout (such as guinness)
  • 1 cup mild-flavored (light) molasses
  • 1 1/2 teaspoons baking soda
  • 2 cups all purpose flour
  • 2 tablespoons ground ginger
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • 3 large eggs
  • 1/2 cup sugar
  • 1/2 cup (packed) dark brown sugar
  • 3/4 cup vegetable oil
  • 1 tablespoon minced peeled fresh ginger
  • 3 8-ounce containers mascarpone cheese
  • 3 cups chilled heavy whipping cream
  • 1 1/2 cups powdered sugar
  • 3 tablespoons grand marnier or other orange liqueur
  • 4 teaspoons finely grated orange peel
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