Cranberry fools

Cranberry fools

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 20 mins Cook: 15 mins Plus chilling


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: per serving

  • kcal599
  • fat43g
  • saturates24g
  • carbs54g
  • sugars54g
  • fibre1g
  • protein2g
  • salt0.09g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g cranberries, plus 15 extra to decorate


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

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


  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').

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
12th Dec, 2012
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.
14th Jan, 2011
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!
27th Nov, 2010
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.
7th Jun, 2014
In these recipes can the double cream be substituted by something less heavy on the fat content?
goodfoodteam's picture
12th Jun, 2014
Hi there, using a lower fat product will affect the setting of the fools, so we wouldn’t advise it,thanks.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?