Cranberry And Clementine Eton Mess


  • Prep Time30 mins
  • Total Time1 hr 30 mins
  • Makes8 servings
Cranberry And Clementine Eton Mess

Produced by Chantal Braganza and Sun Ngo, Photography by Christie Vuong, Prop Styling by Catherine Doherty, Food Styling by Eshun Mott.

Eton mess—kind of a cross between trifle and pavlova—makes the perfect sweet-tart-creamy-crunchy ending to a festive meal. Both the meringues and the saucy fruit can be made days ahead, so all you need to do is whip your cream and assemble your mess—either in individual bowls or glasses or on a platter, family-style—when you’re ready for it. 


  • 3/4 cup granulated sugar

  • 1 tsp cornstarch

  • Pinch cream of tartar, (optional)

  • 3 large egg whites

  • 1 tsp vanilla

  • 2 1⁄2 cups fresh or frozen cranberries, raspberries, sour cherries or rhubarb

  • 2 1⁄2 cups chopped, peeled clementines or mandarin oranges

  • 1/2 cup plus 1 tbsp granulated sugar, divided

  • 1 cup 35% cream

  • mint sprigs, for garnish (optional)

  • clementine zest, for garnish (optional)


  • Position rack in centre of oven, then preheat to 250F. Line a baking sheet with parchment or foil.

  • Meringues: Stir 3⁄4 cup sugar with cornstarch and cream of tartar in a small bowl. Beat egg whites in a large glass or stainless-steel bowl, using an electric mixer on medium, until very foamy and beaters are just starting to leave a trail through foam. Gradually beat in sugar mixture until meringue is stiff and glossy peaks form when beaters are lifted. Beat in vanilla. Dollop meringue in big spoonfuls on prepared sheet.

  • Bake until meringues are dry, cracked and barely golden, 1 hr. They should still have a marshmallow-y texture in the middle. If you prefer drier meringues, turn off oven and leave meringues inside until cooled completely.

  • Combine cranberries with clementines and 1⁄2 cup sugar in a large saucepan set over medium-high. Simmer until cranberries burst and the mixture is saucy, 10 min. Taste and add more sugar, if needed. Set aside to cool slightly, then refrigerate until chilled.

  • Whip cream with remaining 1 tbsp sugar in a large bowl until soft peaks form. Taste and add more sugar, if needed.

  • Assembly: Break up and layer meringue pieces, fruit sauce and whipped cream in individual serving glasses, a shallow serving platter or a trifle dish. Garnish with mint sprigs and clementine zest, if desired.

Make it vegan

Substitute egg whites with 1⁄2 cup aquafaba (the drained liquid from a can of chickpeas) and 35% cream with non-dairy whipped cream. Bake meringues following recipe, then leave them in turned-off oven until cooled completely.

Kitchen tip

Feel free to use any kind of fresh or frozen tart red fruit, like raspberries, rhubarb or sour cherries, along with (or in place of) the cranberries, or use a combination. One caveat: Cranberries are very high in pectin and will naturally thicken your compote. Using other berries may result in a runnier sauce, and you may need to add a slurry to help thicken it. Stir 1⁄2 tsp cornstarch into 1 tsp cold water until dissolved, then stir into sauce. Simmer at least 1 min to thicken.

This recipe by Julie Van Rosendaal is part of a holiday potluck feast from the Chatelaine Cross-Canada Test Kitchen. Get the full menu.

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