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Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Cranberries


See more Recipes from Waitrose



Cinnamon Meringues with Cranberry and Mango Cream

Serve each guest with 2 mini meringues - one with each type of cream.

  • Christmas
  • Preparation time:20 minutes
  • Cooking time:2 hours 30 minutes, plus cooling
  • Total time:2 hours 50 minutes  

Makes: 12 Serves: 6


  • For the creams:
  • 3 tbsp freshly squeezed orange juice
  • 25g caster sugar
  • 150g fresh cranberries
  • 1 whole mango, peeled and stone removed
  • 227ml pot Waitrose Cointreau Cream
  • For the meringues:
  • 3 large egg whites
  • 2 tsp ground cinnamon
  • Pinch of salt
  • 150g caster sugar


  1. Preheat the oven to 110ºC, gas mark 1⁄4. Line 2 baking sheets with baking parchment. In a grease-free bowl, whisk the egg whites with salt until they are stiff and form firm peaks. Whisk in 2 tbsp sugar, then fold in the remaining sugar and half the cinnamon until thoroughly combined.
  2. Using a teaspoon, drop 24 small spoonfuls of the mixture onto each baking sheet, leaving space between each meringue. Flatten slightly and make an indent in each with the back of the spoon. Sprinkle with the remaining cinnamon. Bake for 2 hours or until the meringues are dry and can be lifted off the paper easily.
  3. Place the orange juice in a small pan, add the sugar and heat gently until the sugar dissolves. Add the cranberries. Bring to the boil, reduce the heat and simmer gently for 10-15 minutes until the fruit is tender.
  4. Lift out the fruit using a slotted spoon and place in a bowl. Turn up the heat a little and simmer the juice for 2-3 minutes, or until thickened. Pour the juice over the cranberries. Allow to cool.
  5. Gently fold half the Cointreau cream into the cranberries, but don't overmix it - the marbled effect looks pretty. Purée the mango and mix into the remaining cream. Just before serving, sandwich 6 pairs of meringues together with a generous tablespoon of mango cream, and the remaining 6 pairs with cranberry cream.

Cook's tips

The meringues can be made a couple of days in advance and stored in an airtight container. Do not fill them too far ahead of eating, as they lose their crispness quite quickly.

Baked apples with cranberry & marzipan crumble

A warming winter pudding, packed with festive flavours. For extra crunch, try adding some chopped hazelnuts to the filling.

  • Preparation time:15 minutes
  • Cooking time:25 minutes
  • Total time:40 minutes 

Serves: 4


4 Pink Lady® apples
50g fresh or frozen cranberries, roughly chopped
50g porridge oats
50g Cooks’ Homebaking Golden Marzipan, roughly chopped
1 tsp ground cinnamon
2 tbsp melted butter
Crème fraîche or Greek yogurt, to serve


1. Preheat the oven to 190ºC, gas mark 5. Halve the apples horizontally then, using a sharp spoon, scoop out and discard the cores, taking care not to pierce the apple skin. Remove some of the flesh so that a 1cm border remains to create a shell. Roughly chop this flesh.

2. Add the cranberries, oats, marzipan and cinnamon to the chopped apple and stir together well. Stir in the melted butter and pile the mixture back into the apple shells.

3. Place on a large baking sheet and bake for 25 minutes until tender and golden. Serve warm with a dollop of yogurt or crème fraîche.

Chocolate and cranberry cake

  • Preparation time:30 minutes plus cooling
  • Cooking time:40 minutes
  • Total time:1 hour 10 minutes  

Serves: 12


375g plain chocolate, (70% cocoa solids)
150g unsalted butter, softened
150g golden caster sugar
200g ground almonds
50g plain flour
3 tbsp cocoa powder
4 eggs, lightly beaten
170g low fat greek yogurt
2 tbsp of icing sugar, for dusting

Cranberry filling

300g cranberries
4 ½ tbsp caster sugar
5 tbsp crème de cassis
1 x ½ tsp vanilla extract


1. Preheat the oven to 180°C, gas mark 4. Start by making the cranberry filling. Stir the cranberries, caster sugar and crème de cassis over a medium heat until thick and jam-like. Add the vanilla extract and set aside to cool.

2. Meanwhile, break the chocolate into pieces and melt gently in a large bowl over a pan of simmering water. Set aside to cool.

3. Line the base of a 25cm loose-bottomed cake tin with greaseproof paper. Beat the butter and sugar together until light and creamy, then beat in the remaining ingredients. Fold in the cooled melted chocolate. Tip half the batter into the tin, then top with the cranberry mixture, spreading it evenly and leaving a 3cm border. Top with the remaining batter and bake for 35-40 minutes until set. Leave to cool in the tin.

4. Serve warm or at room temperature. Remove the cake from the tin, dust with icing sugar and serve with double cream or vanilla ice cream, if liked.

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