Cranberry Pavlova

Cranberry Pavlova – a meringue-based festive dessert

This Cranberry Pavlova is the perfect light and creamy, meringue-based festive dessert. It is made using left-over Fresh Cranberry Sauce which makes it super-easy to put together.

I always have a family lunch on Boxing Day and serve this pavlova as one of the desserts using sauce prepared for Christmas lunch. It is the perfect dessert for those who have eaten too much Christmas Pudding and want something which is still festive but is a bit lighter!

Making Fresh Cranberry Sauce is really quick and easy. If you haven’t got any left over, it is a matter of minutes to make it from scratch. It is a great accompaniment to a festive meal – either a traditional turkey dinner or a vegetarian alternative. Even better, it can be used as an ingredient in a range of desserts. I will often have some left over if I have made it as a meal accompaniment and sometimes in the summer I make a batch just to make desserts! You just have to make sure that the sauce has time to cool down before it is used to top your pavlova.

Fruit with flavour – cranberry, rhubarb and gooseberry

I love fruit which have a good balance of sharp and sweet flavour. Often, as with this recipe, they need to cooked to bring out their zingy flavour. In addition cranberries, I think rhubarb and gooseberries are both under-rated. If you share my love of a good old-fashioned sharp and sweet fruit recipe, you might like my Rhubarb Fool, Rhubarb Roulade or Gooseberry and Elderflower Sorbet.

Lovely pavlovas

One of the great things about pavlova is that while it has that show-stopping, celebratory vibe, they are actually extremely simple to produce even for inexperienced cooks. It is easy to make the meringue a day in advance and then assembling the pavlova takes a matter of minutes. I make loads of them at Christmas and New Year. In addition to my Cranberry Pavlova, two of favourites are Rose and Raspberry Pavlova and Lemon Pavlova.

Cranberry Pavlova

Cranberry Pavlova

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 4 to 6 1x
  • Category: Dessert
  • Cuisine: English


This Cranberry Pavlova is made using left-over Fresh Cranberry Sauce.  It is a fantastic, fruity, meringue-based festive pudding!



  • 4 egg whites
  • Pinch of salt
  • 225 g caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon lemon juice
  • 300 ml double cream
  • 250 ml Fresh Cranberry Sauce


  1. Set your oven to 140 C/275 F/Gas Mark 1.
  2. Whisk the egg whites with salt until they form stiff peaks.
  3. Add two tablespoons of sugar and continue to whisk until combined and the mixture is thick and glossy.
  4. Fold the rest of the sugar, the cornflour and the lemon juice into the whisked egg whites.
  5. Cover a baking sheet with baking parchment or silicon paper.
  6. Spoon the egg white mixture onto the baking sheet to form a large circle or oval.
  7. Place in the oven and bake for 1 hour until the exterior of the meringue is hard to the touch.
  8. Allow to cool.
  9. When ready to serve, whisk the double cream until it forms soft peaks and then spread it on top of the meringue base.
  10. Spoon the Fresh Cranberry Sauce over the cream. 


Making the Fresh Cranberry Sauce is really quick and easy.  You just need to make sure that it is cooled before you assemble your pavlova.

Keywords: pavlova, cranberry, Christmas

This recipe has been shared on #CookBlogShare with EasyPeasyFoodie and #Fiesta Friday with Fiesta Friday and [email protected]

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Fresh Cranberry Sauce

Fresh Cranberry Sauce with White Wine and Orange

This is my mother’s recipe for Fresh Cranberry Sauce. She made it once a year on Christmas Eve, ready to be served up on Christmas Day as an accompaniment to the turkey. I have no idea where she originally found the recipe but it was hand-written on a scrap of paper in the tattered recipe file that I inherited from her so I think it is one that she got from somewhere else rather than made up herself.

Why bother making Cranberry Sauce?

There are lots of jars of very good quality Cranberry Sauce which are available all year around and practically fill the sauce shelf in the supermarket in the run-up to Christmas. So why would you bother to make your own? These are the reasons why I make it – hopefully they will encourage you to give it a try!

It smells of Christmas

For me, Christmas smells of this Cranberry Sauce. Whenever I make it, I am transported back to my childhood and to Christmas Eve. There is something about the fruity tang of the cranberries, combined with white wine, orange and cinnamon that captures the Christmas spirit for me. If you make it, take a big old sniff when you are cooking the cranberries and tell me that I am wrong! Even if you do not have any childhood memories associated with it, making this sauce is a pretty good way to get into the Christmas cooking vibe.

It is not just for turkey (or, in fact, for Christmas)

Cranberry Sauce is the traditional accompaniment to Christmas turkey. However, as someone who cooks a Christmas dinner that has to meet a whole range of dietary choices, I know that it goes pretty well with other things too. I serve both turkey and a vegetarian option, usually some kind of pie, and the Cranberry Sauce goes brilliantly with both. Although my mother made this sauce only for Christmas and never at any other time, I make it fairly often during the winter. It is a staple of Sunday lunch and, as you will see below, any left over sauce can be used as the basis of lots of other dishes.

It is really easy to make and can be made in advance

Making this sauce is really easy. It has only a few ingredients and is very quick to make. You can serve it hot but I think it is better if you allow it cool and thicken and let the flavours develop. Therefore, I generally make it a day in advance which is great if you are preparing a big celebration meal as it is one less thing to do on the day.

It is really versatile and can be used as the basis for lots of other recipes

When I make this Cranberry Sauce, I generally leave the cranberries whole in the finished sauce. However, I know that some people find this a bit off-putting as they are used to sauces like this being smooth. If you prefer it that way, you can blend the sauce so that you get jelly with flecks of cranberry which is more like shop-bought versions.

If you have any Cranberry Sauce left over after your big meal, it will keep in the fridge for several days and goes very well with cold meats and vegetarian pies. It is also a brilliant ingredient that can be used to make a number of other recipes including Cranberry Ice Cream, Cranberry Pavlova or Cranberry Upside-Down Cake. I will be posting recipes for all of these on the blog in the next few weeks so watch this space!

Recipe for Fresh Cranberry Sauce with White Wine and Orange

Cranberry Sauce

Fresh Cranberry Sauce

  • Author: Tastebotanical
  • Prep Time: 5
  • Cook Time: 8
  • Total Time: 13 minutes
  • Category: Sauce
  • Cuisine: English


This easy make-ahead Fresh Cranberry Sauce with White Wine, Orange and Cinnamon is the taste of Christmas!



  • Zest of one orange
  • 1 cinnamon stick
  • 170 g caster sugar
  • 2 tablespoons white wine
  • 100 ml water
  • 225 g fresh cranberries



  1. Grate the orange zest into a small pan.
  2. Add the cinnamon stick, sugar, wine and water.  Stir over a low heat until the sugar is dissolved.
  3. Add the cranberries.
  4. Bring to the boil then simmer very gently for eight minutes until the fruit is tender and most of the berries have burst.
  5. According to taste, you can either leave the cranberries intact or blend the sauce with a hand blender or food processor so that it is smooth.
  6. Cover and set aside to cool until ready to serve.  The mixture will thicken as it cools and the flavours will develop nicely.

Cranberry Sauce


The Cranberry Sauce will keep in the fridge for two to three days.  

Keywords: Cranberry Sauce, cranberries, Christmas

This recipe has been shared on #CookBlogShare with Glutarama and #Fiesta Friday with Fiesta Friday,  Mollie @ Frugal Hausfrau and Antonia @

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.