Cranberries and Cream

By Ali Slagle

Published Nov. 7, 2024

Cranberries and Cream
Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4(111)
Comments
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Inspired by British fool, swirl the last spoonful of Thanksgiving cranberry sauce into whipped heavy cream and Greek yogurt for a creamy, cooling relief after the big meal. For a little crunch, dunk into it with gingersnaps, or use the cranberries and cream in place of plain whipped cream atop slices of pumpkin, apple or pecan pie for a tart contrast to the sweet pie. Because yogurt adds structure to the whipped cream, the mixture can be made ahead, covered and refrigerated for up to 4 hours, and if you want to make this another night and don’t have cranberry sauce, substitute cherry or raspberry preserves.

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Ingredients

Yield:4 to 6 servings
  • 1cup heavy cream, cold
  • ½cup full-fat Greek yogurt, cold
  • 2tablespoons powdered sugar
  • ½teaspoon vanilla extract
  • Pinch of salt
  • ⅓cup cranberry sauce, plus more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

192 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 3 grams protein; 47 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine the cream, yogurt, sugar, vanilla and salt. Use a hand mixer or whisk to whip to medium peaks. When you lift the beater or whisk, the cream should hold a peak. (The whipped cream can be made, covered and refrigerated up to 4 hours ahead.)

  2. Step 2

    Dollop spoonfuls of the cranberry sauce on top, use a spatula or the back of a spoon to swirl the mixture in large figure eights just a few times, until lightly swirled with some larger pockets of sauce still visible. Spoon into individual bowls, adding more cranberry sauce if you find big pockets without any. Eat right away.

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Ratings

4 out of 5
111 user ratings
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Comments

Sarah DiGregorio

This is so clever, and easy and we loved it. I used labne instead of greek yogurt, and it was so rich and delicious. I love that it's SO easy and kind of luxe tasting without being too much, and you could also layer it in a trifle dish with gingersnaps and suddenly it's like you made a fancy dessert, but really all you did was whip some cream.

Kimmyb

I add leftover cranberry sauce to the batter of muffins, cornbread, and pancakes. It can be added to fruit salad, on pancakes and cereal. It’s quite the versatile leftover.

Edna

Leftover homemade cranberry sauce spooned over vanilla ice cream is a similar family favorite at my house.

RosebudTX

This is just the best! I couldn’t find fresh cranberries in March so I used Morello Cherry preserves—worked great. This is light and airy and not too sweet and everyone will like it. This is going to be my go to for dinner parties.

RosebudTX

No fresh cranberries around in March in Texas so I used morello cherry preserves. Made half the recipe but used 3/4 of the amount of fruit called for. So simple and so very delicious! Will be putting this in my favorites folder.

Logan Geeslin

The whipped cream / yogurt mix won't collapse into a puddle for a couple of days!

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