Norwegian Cranberry Cream

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Norwegian Cranberry Cream

Norwegian Cranberry Cream is a light and airy dessert made by whipping tart cranberries with sugar and cream until smooth and velvety. Traditionally enjoyed in Norway as a festive winter treat, this dessert strikes a perfect balance between sweetness and the natural tartness of the berries. It’s simple to prepare and makes use of preserved or frozen fruit, making it an excellent way to enjoy a taste of the harvest year-round.
Print Recipe
Prep Time:10 minutes
Cook Time:5 minutes
Set time:30 minutes

Ingredients

  • 150 g Cranberries or haskap berries
  • 50 g Granulated sugar
  • 100 ml Water
  • 200 ml Heavy cream
  • 1 tsp Vanilla extract
  • 1 tbsp Honey
  • 1 pinch Salt
  • 2 tbsp Toasted almond slivers for garnish

Instructions

  • In a small saucepan, combine the cranberries (or haskap berries), sugar, and water. Bring to a gentle simmer over medium heat, stirring occasionally, until the berries burst and soften, about 10 minutes.
  • Remove from heat and let the mixture cool slightly, then blend until smooth. Strain through a fine mesh sieve to remove seeds and skins, pressing with a spoon to extract as much puree as possible. Let cool completely.
  • In a mixing bowl, whip the heavy cream with the vanilla extract, honey, and a pinch of salt until soft peaks form.
  • Gently fold the cooled cranberry puree into the whipped cream, creating a marbled effect or fully incorporating, depending on preference.
  • Spoon into serving glasses or bowls and refrigerate for at least 30 minutes to set.
  • Garnish with toasted almond slivers before serving. Enjoy chilled.

Notes

  • Traditionally, this dessert is made with cloudberries, a prized Arctic berry with a delicate balance of tartness and sweetness. Since cloudberries can be difficult to find, cranberries make a fantastic substitute, offering a similar tart contrast to the rich cream.
  • If you’re looking for other berry alternatives, consider gooseberries for a tangy twist, red or black currants for a deeper, slightly earthy flavor, or even raspberries for a more floral, subtly sweet option. Each will bring its own character to the dessert while maintaining that bright, fruity contrast.
  • When using frozen berries, let them thaw before simmering to ensure even cooking and proper consistency in the puree.
  • To enhance the depth of flavor, try adding a splash of orange zest or a drizzle of honey to the berry puree before blending.
  • If you prefer a lighter texture, gently folding in some Greek yogurt alongside the whipped cream can create a slightly tangier, mousse-like variation.

Nutrition

Calories: 512kcal | Carbohydrates: 46g | Protein: 4g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 114mg | Sodium: 67mg | Potassium: 172mg | Fiber: 3g | Sugar: 40g | Vitamin A: 1524IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 0.3mg
Servings: 2
Calories: 512kcal