Calendar An icon of a desk calendar. Cancel An icon of a circle with a diagonal line across. Caret An icon of a block arrow pointing to the right. Email An icon of a paper envelope. Facebook An icon of the Facebook "f" mark. Google An icon of the Google "G" mark. Linked In An icon of the Linked In "in" mark. Logout An icon representing logout. Profile An icon that resembles human head and shoulders. Telephone An icon of a traditional telephone receiver. Tick An icon of a tick mark. Is Public An icon of a human eye and eyelashes. Is Not Public An icon of a human eye and eyelashes with a diagonal line through it. Pause Icon A two-lined pause icon for stopping interactions. Quote Mark A opening quote mark. Quote Mark A closing quote mark. Arrow An icon of an arrow. Folder An icon of a paper folder. Breaking An icon of an exclamation mark on a circular background. Camera An icon of a digital camera. Caret An icon of a caret arrow. Clock An icon of a clock face. Close An icon of the an X shape. Close Icon An icon used to represent where to interact to collapse or dismiss a component Comment An icon of a speech bubble. Comments An icon of a speech bubble, denoting user comments. Comments An icon of a speech bubble, denoting user comments. Ellipsis An icon of 3 horizontal dots. Envelope An icon of a paper envelope. Facebook An icon of a facebook f logo. Camera An icon of a digital camera. Home An icon of a house. Instagram An icon of the Instagram logo. LinkedIn An icon of the LinkedIn logo. Magnifying Glass An icon of a magnifying glass. Search Icon A magnifying glass icon that is used to represent the function of searching. Menu An icon of 3 horizontal lines. Hamburger Menu Icon An icon used to represent a collapsed menu. Next An icon of an arrow pointing to the right. Notice An explanation mark centred inside a circle. Previous An icon of an arrow pointing to the left. Rating An icon of a star. Tag An icon of a tag. Twitter An icon of the Twitter logo. Video Camera An icon of a video camera shape. Speech Bubble Icon A icon displaying a speech bubble WhatsApp An icon of the WhatsApp logo. Information An icon of an information logo. Plus A mathematical 'plus' symbol. Duration An icon indicating Time. Success Tick An icon of a green tick. Success Tick Timeout An icon of a greyed out success tick. Loading Spinner An icon of a loading spinner. Facebook Messenger An icon of the facebook messenger app logo. Facebook An icon of a facebook f logo. Facebook Messenger An icon of the Twitter app logo. LinkedIn An icon of the LinkedIn logo. WhatsApp Messenger An icon of the Whatsapp messenger app logo. Email An icon of an mail envelope. Copy link A decentered black square over a white square.

Three ways with cranberries: Dessert recipes to include on your festive dinner table

Cranberry meringues.
Cranberry meringues.

Desserts are a fundamental part of the festive season and what better ingredient to include in them than cranberries? Here are three of our favourites.

Cranberries are arguably the strawberries of winter and one of the most pivotal ingredients to the festive season.

A great number of the dishes you come across at this time of year have cranberries in them, most notably desserts. So, we’ve rounded up three of our favourite dessert ideas using cranberries.

For more inspiration, take a look at our previous three ways with recipes here.

Recipes from

Cranberries and meringues

(Makes 6) 


  • 75g  cranberries
  • 4 tbsp maple syrup
  • 2 free-range egg whites, at room temperature
  • 2 tsp cornflour
  • 1 tsp vanilla essence
  • 110g caster sugar
  • 200ml double or whipping cream
  • Finely shredded rind of 1 lime


  1. Place the cranberries and syrup in a small pan. Heat gently until the syrup begins to bubble but don’t let the cranberries pop. When the cranberries are just softening transfer them to a bowl and set aside until really cold, (several hours or overnight) stirring once or twice to keep them evenly coated in syrup.
  2. Whisk the egg whites in a really clean bowl until they form stiff but not brittle peaks. Then gradually whisk in the cornflour, vanilla and sugar until really stiff and glossy.
  3. Cover two baking trays with baking parchment or non-stick tray liners. Spoon the meringue on to trays in 6 large piles well space apart and then shape them into hollowed out nests.
  4. Bake at 150ºC/gas mark 2 for 1½-2 hours, lowering the heat to 140ºC/gas mark 1 after one hour or if they appear to be browning. Then leave to cool thoroughly in the oven.
  5. To serve, place the meringues on individual serving plates. Whip the cream to a soft peak and stir in the lime zest. Place a few of the prepared and chilled cranberries in the base of each meringue.
  6. Then spoon on a little cream and finally top with more of the cranberries. Serve immediately.

Cranberry, pecan and orange crumble cake

(Serves 15) 


For the cake:

  • 225g butter, softened
  • 225g caster sugar
  • 4 eggs, lightly beaten
  • 225g self-raising flour
  • 2 tsp baking powder
  • 2 tbsp natural yoghurt
  • 150g fresh cranberries, chopped
  • Grated zest of one orange
  • 50g pecans, roughly chopped

For the crumble topping:

  • 100g plain flour
  • 50g butter, cubed
  • 25g demerara sugar, plus one extra tbsp
  • 25g pecans, roughly chopped


  1. Preheat oven 160ºC/gas mark 3. Grease and line the base of a 20cm loose-bottomed deep cake tin. First make the crumble.
  2. Place the plain flour into a bowl, rub in the butter until it resembles fine breadcrumbs and then stir in the sugar and pecans.
  3. Next, place the softened butter and caster sugar into a mixing bowl and beat until light and fluffy. Gradually add the beaten egg.
  4. Stir in the flour, baking powder, yoghurt, cranberries, orange zest and pecans.
  5. Spoon into the prepared cake tin, top with the crumble, mixing a little bit into the top of the cake mix.
  6. Sprinkle over the extra one tablespoon of demerara sugar.
  7. Cook for 1 hour 15 minutes or until golden and a skewer inserted in the middle comes out clean. Leave to cool for 15 minutes in the tin then carefully remove and cool on a wire rack. Serve cut into slices.

Toffee cranberry puddings

(Serves 4-6) 


  • 110g butter, softened
  • 175g soft light brown sugar
  • 2 free range eggs
  • 1 tsp vanilla essence
  • 110g wholemeal self-raising flour
  • 50g BerryWorld cranberries, chopped
  • 1-2 tbsp milk

For the sauce:

  • 110g cranberries
  • 4 tbsp water
  • 110g soft light brown sugar
  • 25g butter
  • 50ml double cream


  1. Preheat the oven to 180ºC/gas mark 4. Cream the butter and sugar together until light and fluffy. Then blend in the eggs, vanilla, flour and cranberries, adding a little milk if necessary to give a fairly soft consistency.
  2. Spoon the mixture into lightly greased individual pudding basins. Cover each loosely with a piece of greased greaseproof paper.
  3. Place on a baking tray and bake for 25-30 minutes until well risen and just firm.
  4. For the sauce place the cranberries in a saucepan with the water and sugar and heat gently until the cranberries pop and burst and the sauce reduces a little.
  5. Stir in the butter and continue for a few minutes until the sauce thickens and becomes slightly syrupy.
  6. To serve, turn out the puddings and pour on a little of the cranberry toffee sauce. Serve with thick cream or ice cream and the rest of the sauce.

More in this series…

Three ways with cheesecake: Make the most of summer berries and ginger with these tasty dessert recipes

Three ways with double cream: a quiche, some tarts and a delicious gold-topped rice pudding