Ingredients:

  • 12 ounces (340 g) Fresh or Frozen Cranberries
  • ½ cup (100 g) Granulated Sugar
  • ¼ cup (60 ml) Water
  • 1 teaspoon Fresh Orange Zest
  • 1 tablespoon (15 ml) Fresh Orange Juice
  • 3 cups (720 ml) Heavy Whipping Cream (40% fat minimum), very cold
  • 1 (14 ounce/396 g) can Sweetened Condensed Milk
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • ¼ teaspoon (1 g) Fine Sea Salt

Instructions:

  1. Prepare the Cranberry Swirl: Place cranberries, sugar, water, orange zest, and orange juice in a medium saucepan.
  2. Simmer: Bring the mixture to a gentle boil over medium heat, then reduce heat and simmer gently for 8–10 minutes, stirring occasionally, until the berries burst and the sauce thickens slightly.
  3. Cool Completely: Transfer the compote to a separate bowl and allow it to cool fully to room temperature. Chill in the refrigerator for at least 1 hour; the compote must be completely cold before use.
  4. Prepare Pan: Line a standard 9x5 inch loaf pan with parchment paper, leaving an overhang on the two long sides.
  5. Whip the Cream: Pour the very cold heavy cream into a chilled mixing bowl. Using an electric mixer, whisk the cream until stiff peaks form. In a separate small bowl, combine the condensed milk, vanilla extract, and salt.
  6. Fold Base: Gently pour the condensed milk mixture over the whipped cream. Using a rubber spatula, fold the two mixtures together until just combined, ensuring the mixture remains light and airy.
  7. Layer and Swirl: Pour half of the creamy parfait base into the prepared loaf pan. Dollop about half of the chilled cranberry compote over the base. Use a skewer or butter knife to gently swirl the compote through the cream (2-3 gentle movements).
  8. Finish and Freeze: Add the remaining parfait base, then dollop and swirl the remaining compote on top. Cover the pan tightly (pressing cling film directly onto the surface). Place in the coldest part of the freezer for a minimum of 6 hours, or until rock solid.
  9. Serve: When ready, use the parchment overhangs to lift the parfait out of the pan. Let it sit at room temperature for 5–10 minutes to temper before slicing with a long, sharp knife dipped in hot water.