Cranberry fools

Cranberry fools

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 15 mins Plus chilling

Skill level

Easy

Servings

Serves 5

James Martin's Christmassy cranberry fools are quick to prepare and the recipe is easily increased to serve a crowd

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
599
protein
2g
carbs
54g
fat
43g
saturates
24g
fibre
1g
sugar
54g
salt
0.09g

Ingredients

  • 200g cranberries, plus 15 extra to decorate
  • 200g caster sugar, plus 3 tbsp extra to decorate
  • 400ml double cream
  • 1 egg white

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Method

  1. Put the cranberries in a pan with 150g of the sugar. Gently heat until the sugar begins to melt, then cover and cook for 5-10 mins until the berries are soft. Mash with a potato masher and transfer to a large mixing bowl. Stir in 200ml of the cream and chill until cool.
  2. In a bowl, whip the remaining cream with the remaining 50g sugar until soft peaks form. Scrape onto the cranberry mixture and fold 1-2 times to very lightly marble. Spoon between 5 small bowls – the fool will marble more as you spoon into the dishes. Cover and chill for at least 2 hrs or up to 24 hrs.
  3. Froth the egg white with a fork. Put the extra 3 tbsp sugar on a small plate. Tip the extra cranberries for decoration into the egg white, then drop into the sugar. Shake the plate to roll and coat the berries. Repeat a few times, leaving the sugar to set for a couple of mins between each. Chill until ready to serve.
  4. To serve, top each fool with a few sugared cranberries and serve with Cinnamon shortbread (see 'Goes well with').

Recipe from Good Food magazine, December 2010

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Comments

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glenyst's picture
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I reduced the sugar drastically, as I always do, especially in the cream, and made one big one for a buffet. It looked good, and was more popular than I expected. Nice and tangy but not too heavy. Very easy to put together - would definitely do it again.

miffycat's picture
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Confession time. I used left over cranberry & orange relish (Delia Smith) I had made for Christmas! Added sugar to taste having read the previous comment. Used half double cream & half Greek yoghurt too. Also made the shortbread, which was tasty but it cooked quicker than the recipe suggests & so was very crisp! I loved it, think my guests did too as there were no empty bowls!

Hawie's picture
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I doubled this for a dinner party. It was lovely and quick and easy, as well as seasonal, but very, very, sweet and dense. I would definitely reduce the sugar (starting with not adding it to the cream before whipping) and I think I would try mixing greek yoghurt and maybe half-fat creme fraiche. I will try it again, but only with these adjustments.

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