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Cranberry and star anise meringue nests recipe

Cranberry and star anise meringue nests recipe

1 rating

An essential ingredient for your freezer, cranberries add tartness to desserts or can be blitzed into a last-minute sauce. Try them in these easy meringue nests, great as a last-minute dessert option. See method

  • Serves 6
  • 15 mins to prepare and 10 mins to cook
  • 313 calories / serving
  • Freezable
  • Vegetarian
  • Gluten-free


  • 180ml whipping cream
  • 1 heaped tbsp icing sugar
  • 6 Tesco Finest meringue nests
  • fresh mint leaves, to garnish (optional)

For the compote

  • 165g frozen cranberries
  • 90g caster sugar
  • ½ orange, juiced (3 tbsp)
  • 2 star anise

For the sugared cranberries

  • 100g frozen cranberries, defrosted
  • 100g caster sugar

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    8g 38%
  • Sugars

    52g 58%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 51.9g Protein 1.5g Fibre 1.3g


  1. Start by making the compote. Put the compote ingredients in a small pan over a medium heat and warm until the sugar has dissolved. Increase the heat to medium and bubble for 10 mins until the cranberries have softened but are and bubble for 10 mins until the cranberries have softened but arestill holding their shape. Spoon into a bowl, remove the star anise, and set aside to cool completely.
  2. To make the sugared cranberries, put the defrosted cranberries in a small pan with 70g caster sugar and 2 tbsp water. Melt the sugar over a low heat, then bubble gently for 3 mins. Transfer to a bowl, cover and transfer to the fridge to cool completely.
  3. Drain the sugared cranberries, reserving the syrup, and pat the cranberries with kitchen paper so they’re not wet but are still sticky. Spoon the remaining 30g sugar into a bowl and add a few cranberries at a time, rolling to coat. Set aside on a plate until ready to serve.
  4. Whip the cream and icing sugar to soft peaks. Place a meringue nest on each plate and spoon the sweetened cream on top, making a slight dip in the centre. Top with some of the cranberry compote and a drizzle of the pink cranberry syrup, then add the sugared cranberries and a few small mint leaves, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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