Vanilla Cream with Cinnamon-Sugared Cranberries

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Say hello to an absolute smasher of a holiday dessert. If you’re looking to serve something that’s easy and next to impossible to mess up but at the same time stellar both in taste and looks then this light and sweet vanilla cream with cinnamon-sugared cranberries is the ticket. The cream contrasts perfectly with the tart berries that have just a hint of cinnamon flavor.

A small scoop of vanilla cream with sugar-covered cranberries garnished with a whole vanilla bean and chopped pistachios.

This post was originally published on Nov. 10, 2015.

How to make the vanilla cream:

RECIPE NOTE: This vanilla cream is a variation of my Bavarian cream recipe. For detailed step-by-step photos of how to make the vanilla cream, head on over to this post: Bavarian Cream

The vanilla cream is easily made with eggs, cream, vanilla and sugar, set with gelatin and takes just a few minutes to put together.

Start by blooming 1 teaspoon powdered, unflavored gelatin in 3 tablespoons cold water.

While that’s going, whisk together 2 egg yolks1/3 cup granulated sugar and 1 teaspoon vanilla extract or the seeds from one 2-inch piece of a vanilla bean

Next, whip 2 egg whites with your electric mixer to stiff peaks and in a separate bowl whip 1/2 cup heavy cream with 1 teaspoon granulated sugar to stiff peaks (no need to rinse the beaters in between).

Whisk the bloomed gelatin into the egg/sugar mix and then whisk in the whipped cream and whipped egg whites.

Put the whole thing in the fridge to set up and an hour later your vanilla cream is ready.

Cinnamon-Sugared Cranberries Ingredients:

  • 6 tablespoons granulated sugar, divided
  • 3 tablespoons water
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh cranberries

RECIPE NOTE: If fresh cranberries are not in season, you can use frozen cranberries instead.

All the ingredients needed to make cinnamon-sugared cranberries on a marble kitchen counter.

How to make the cinnamon-sugared cranberries step by step:

Step 1. Add the water, 3 tablespoons of the sugar and the cinnamon to a small saucepan. Bring the mix to a simmer, then add the cranberries and stir them around to coat them with the syrup.

A small saucepan with cranberries cooked in cinnamon sugar syrup.

Step 2. Using a slotted spoon, move the cranberries onto a parchment paper- or wax paper-lined shallow dish.

A saucepan with cranberries in cinnamon sugar syrup and a wax paper-lined plate with cranberries on it.

Step 3. Roll the cranberries in the rest of the sugar, one by one, until they are all fully coated.

Cranberries rolled in sugar in a pie plate and a wax paper-lined plate with cranberries next to it.

You can sprinkle a few chopped pistachios over everything for extra visual appeal but you can skip them if you want to.

More delicious fruit desserts:

Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!

A small scoop of vanilla cream with sugar-covered cranberries garnished with a whole vanilla bean and chopped pistachios.
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5 from 4 votes

Vanilla Cream with Cinnamon-Sugared Cranberries

The vanilla cream recipe here is from The Centennial Collection of Favorite Recipes from Grace Episcopal Church in Paducah KY, Second Edition 1975.
Prep Time:20 mins
Cook Time:10 mins
Chill Time1 hr
Total Time:1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: cinnamon sugared cranberries, Vanilla cream
Servings: 6
Calories (estimated): 250kcal

Ingredients:

For the cranberries:

  • 6 tablespoons granulated sugar, divided
  • 3 tablespoons water
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh cranberries*

For the vanilla cream:

  • 1 teaspoon powdered, unflavored gelatin
  • 1 two-inch piece of vanilla bean (you can substitute one teaspoon of vanilla extract)
  • 2 eggs, separated
  • 1/3 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 teaspoon granulated sugar
  • finely chopped pistachios for garnish optional

Instructions:

For the cranberries:

  • Heat 3 tablespoons sugar, the water and the cinnamon in a saucepan to a simmer.
  • Once the sugar is dissolved, add the cranberries. Stir them around to make sure they are completely coated with the syrup.
  • Using a slotted spoon, transfer the cranberries onto parchment or wax paper.
  • Add granulated sugar to a shallow bowl then roll the cranberries around in it, one by one, until they are all fully coated.

For the vanilla cream:

  • Add gelatin along with 3 tablespoons of cold water to a saucepan. Let sit for 4 minutes.
  • Cut the vanilla bean open and scrape out the seeds.
  • Whisk the egg yolks with 1/3 cup sugar and vanilla seeds in a bowl until creamy.
  • Whip the egg whites to stiff peaks.
  • Whip the cream with 1 teaspoon sugar to stiff peaks.
  • Heat the bloomed gelatin just until dissolved.
  • Whisk the gelatin into the egg yolk mix.
  • Whisk in the whipped cream.
  • Whisk in the whipped egg whites.
  • Fill the mix into a large bowl and chill for at least one hour.
  • Scoop the cream onto individual plates and serve with the cranberries.
  • Sprinkle pistachios on for garnish.

Notes:

*If fresh cranberries are not in season, you can use frozen instead. Use the same amount and treat them in the same way.

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A small scoop of vanilla cream with sugar-covered cranberries garnished with a whole vanilla bean and chopped pistachios.

24 comments

  1. Jehan says:

    This is such a beautiful image with the dessert looking good enough to grab through the screen.☺
    Thank you for the photographsu and styling tips at the end, it really helps newbies like me to see how everything comes together.

  2. Debbi says:

    I’m so much in a cranberry mode these days, so thank you for this! I’ve made cranberry muffins, bundt cake, even added it to roasted acorn squash! Love the color too! I can’t wait to try this too! More please!

    • Nicole B. says:

      Oooh, cranberries and roasted squash? I like it! They are a really versatile fruit indeed, I’ll come up with more cranberry recipes in the next few weeks, I’m sure. :)

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