Cranberries and Cream

Name: Cranberries and Cream
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1 cup heavy cream, cold; 1/2 cup full-fat Greek yogurt, cold; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; Pinch of salt; 1/3 cup cranberry sauce, plus more to taste

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(146)
Comments: Read comments

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.

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

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

Preparation

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.)
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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5

146 user ratings

Have you cooked this?

Comments

Sarah DiGregorio1 year ago

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.

Kimmyb1 year ago

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.

Edna1 year ago

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

Sissy2 days ago

Made this today for one—didn’t measure, just stirred it up and was happy to use some of the leftover whole cranberry sauce I had made. (I usually make it for sticky cranberry ginger cake). I had some leftover flourless chocolate cake (read: fudge) and cut up some small bits to add to the Cranberries and yogurt and cream. A real treat.

BJ4 days ago

No doubt this is great with whipped cream/yogurt. I make a simpler version with just plain Greek yogurt that I love. No added sugar, though a little vanilla might be nice. One serving of yogurt as indicated on the container with as much cranberry sauce as I want. Absolutely delicious!

Jessica F5 days ago

I basically do this, but make an icebox cake with graham crackers. I look forward to it every year!!!

Private comments are only visible to you.