Norwegian Cranberry Cream
As winter drags its feet and early spring tiptoes in, there’s a certain quiet joy in using up the last of the frozen berries tucked away from last year’s harvest. It’s like pulling a little bit of summer into the still-chilly days. That’s exactly what I did when I made this Norwegian Cranberry Dream, though I used frozen cranberries instead of waiting for fresh produce to come in. (Trust me, if you’ve got frozen berries on hand, you’re already ahead of the game. This is why I say in Winter, everything is in season if you did your homework right.)
Now, this dessert isn’t a “classic” in the sense that everyone’s grandma made it. What it is is a variation on a traditional Norwegian treat called Cloudberry Dream. The cloudberry — prized in Scandinavia, and more elusive than an honest politician — is replaced here with cranberries, which gives this version a bit more punch. The original Cloudberry Dream is a soft, layered dessert that uses the sweetness of the cloudberry to balance the whipped cream and sugar. Here, the tartness of the cranberries plays off the smooth creaminess, offering a refreshing shift from the more delicate flavor of cloudberries.
This dessert is wildly flexible, too. If cranberries aren’t your thing, or if you’re craving a slightly different flavour profile, feel free to swap them for any berry you like — raspberries or even blueberries would work beautifully, and you KNOW I’ll be making a version of this when my beloved rhubarb comes up. The magic of this recipe lies in its simplicity: just a handful of ingredients, a bit of patience, and the result is something that feels both light and indulgent.
So, whether you’re scraping the last of your frozen berries from the deep freeze or waiting for something fresh to come in, this is the perfect way to bridge the seasons. And if you’re craving that bit of winter sweetness, this is a dessert that’ll help get you there without skipping a beat.
If you loved this recipe, don’t forget you can find 19 more just like it in our Seasonal Spring Meal Plan available here:
Norwegian Cranberry Cream
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.
