I said I was cranberry obsessed didn’t I!! This is another in my repertoire of cranberry and orange dishes and uses the same base as my compote and, indeed, my cranberry sauce!
I just made a small one, as it is for two of us and we really are trying to keep the calories down in the run up to Christmas.
For two of us, in a 7" diameter quiche dish I used :
300g (10 to 12oz) of fresh cranberries
Juice and zest of a large orange
½ tsp of caster sugar (or more, to taste)
2 egg whites
2tb caster sugar
½ pack of shortcrust pastry
Firstly, pop a 300g (10/12oz) bag of cranberries into a saucepan with the zest and juice of an orange and ½ tsp of sugar (or more if you don’t like things as tart as I do!) and leave to simmer quietly until the cranberries pop and cook down.
Line your dish with shortcrust pastry and bake blind for 25/30 minutes, until the pastry is cooked. *
As soon as the pastry is cooked, add the cranberry compote to the dish.
Beat two egg whites until they are stiff, add 2tb of caster sugar, 1tb at a time, until the egg whites are stiff and glossy. Spoon onto the compote.
Bake at 200oC (400oF / gas mark 6) for approximately 10 minutes, until the meringue is nicely browned.