Delia’s spiced cranberry and orange brûlée

Delia’s spiced cranberry and orange brûlée
  • Serves icon Serves four
  • Time icon Cooking time 50-60 minutes, hands-on time 10 minutes, plus chilling time

It’s hard to imagine that before Delia showcased cranberries, they mostly came in sauce jars! This simple cranberry and orange brûlée is a wonderful way to use the fruit’s sharp-sweet characteristics at Christmas time.


  • 400g cranberries
  • Grated zest of 1 large navel orange
  • 75g golden caster sugar
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • 250g greek yogurt
  • 200ml crème fraîche
  • 175g demerara sugar

You’ll also need…

  • A heatproof dish 23cm x 15cm, 5cm deep, or similar


  1. Preheat the oven to 180°C/gas mark 4.
  2. Place the cranberries in the dish and add the orange zest. Sprinkle with the caster sugar, followed by the spices, give everything a good stir and pop the dish in the oven. Cook for 40-45 minutes until the cranberries have started to collapse and the juices have almost evaporated, then leave them to cool completely.
  3. Meanwhile, combine the yogurt and crème fraîche in a bowl and when the cranberries are cold spread this mixture over evenly, making sure it goes right up to the edges. Cover and put in the fridge for at least an hour.
  4. When you’re ready to make the topping, preheat the grill to its highest setting – do let it heat up for at least 10 minutes.
  5. Spread the demerara evenly over the crème fraîche and yogurt, then place the dish about 7.5cm from the grill and let it bubble and turn a lovely golden-brown colour – this should take about 8 minutes, but watch it like a hawk.
  6. Leave it to cool, then put in the fridge, uncovered, until ready to serve. It will keep crunchy for up to 4 hours.

© Delia Smith 2009, Delia’s Happy Christmas (Ebury Press £27). For more Delia recipes visit

delicious. tips

  1. You can use a cook’s blowtorch for the brûlée, but the caramel won’t be as crunchy as putting it under the grill.

Recipe By

Delia Smith


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