Cranberry pavlova are light sweet meringues filled with a tart cranberry curd, a festive dessert to enjoy after your holiday meal.
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2 cups fresh or frozen cranberries
3/4 cup water
1/2 cup sugar
4 large Land O Lakes® Eggs (yolks only), lightly beaten
1/4 cup Land O Lakes® Butter, cut into pieces
1 cup sugar
2 teaspoons cornstarch
4 large Land O Lakes® Eggs (whites only)
1 teaspoon vanilla
1 teaspoon white vinegar
1/2 cup water
36 fresh cranberries
Place 2 cups cranberries and 3/4 cup water in 2-quart saucepan. Cook over medium-high heat, stirring occasionally, 15 minutes or until cranberries are very soft.
Place fine strainer over bowl. Pour cranberry mixture into strainer, pressing cranberries with back of spoon to squeeze out as much juice as possible. Discard cranberry pulp and skins. Return strained cranberry mixture to saucepan. Stir in 1/2 cup sugar. Cook over medium heat, stirring until sugar is dissolved.
Whisk egg yolks together in bowl. Pour about 2 tablespoons hot cranberry mixture into egg yolks, whisking constantly. Continue whisking, adding additional hot cranberry mixture, until about half of cranberry mixture has been added.
Return cranberry-egg mixture to saucepan with remaining cranberry mixture. Stir; continue cooking, stirring constantly, 4-5 minutes or until mixture reaches 165ºF and has thickened. Remove from heat; whisk in butter until combined and butter is melted. Pour into bowl; refrigerate at least 1 hour or until completely cooled.
Heat oven to 275ºF. Line large baking sheet with parchment paper.
Combine 1 cup sugar and cornstarch in bowl; set aside. Beat egg whites in another bowl until soft peaks form. Slowly add sugar mixture; continue beating until stiff peaks form. Add vanilla and vinegar; mix well.
Spoon egg white mixture into 12 mounds (about 1/3 cup each), 2 inches apart onto prepared baking sheet. Create indent in center of each mound, using back of spoon. Bake 25 minutes. Do not open oven. Turn off oven. Let stand in oven 15 minutes. Remove from oven; cool completely.
Combine 1/2 cup sugar and 1/2 cup water in 1-quart saucepan; cook over high heat, stirring constantly, until mixture comes to a boil and sugar is dissolved. Stir in cranberries; cook 2-3 minutes or just until a cranberry bursts. Remove from heat. (Do not overcook.) Drain cranberries; let stand at least 1 hour or until cranberries are dry.
Place sugar into shallow bowl. Add cooked cranberries, rolling to coat. Place sugared cranberries in single layer onto waxed paper. Let stand at room temperature 1 hour or until dry.
Top pavlova with about 2 tablespoons cranberry curd. Garnish each with fresh mint sprig and 3 sugared cranberries.
- Cranberry curd can be made up to two weeks ahead of time. Store in refrigerator until serving time.
- Pavlova can be made up to 3 days ahead of time. Cover top with parchment and place in a dry area. Do not use plastic wrap or refrigerate.
Explore reviews fromour online community
This was easy, and delicious! I would definitely make again. The cranberry curd is amazing on its own, or over ice cream. This is a keeper!
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