For the Cranberry Compote

• 250 g fresh cranberries
• Juice and zest of 1 orange
• 1 cinnamon stick
• 3 tbsp sugar (or honey), plus more to taste
• 50 ml water (or 50 ml port for a more festive flavour)

For the Eton Mess

• 500 ml double cream
• 1 tbsp sugar (add more if you prefer sweeter cream)
• 12 meringues (homemade or shop-bought)
  

Make the Cranberry Compote

1. Wash the orange well. Remove the zest with a knife or peeler, avoiding the bitter white pith. Juice the orange.
2. Place the cranberries, orange juice, orange zest, cinnamon stick, sugar (or honey) and water in a saucepan.
3. Set over a low to medium heat and simmer for 10–15 minutes, stirring occasionally, until the berries burst and the mixture thickens.
4. Taste and adjust sweetness, then allow the compote to cool completely.
5. Transfer to a clean jar. It will keep for several weeks in the fridge.

Prepare the Cream and Meringues

1. Whip the double cream with the tablespoon of sugar until soft peaks form. Add another tablespoon of sugar if you prefer sweeter cream.
2. Leave meringues whole or break them into chunky pieces.

Assemble the Eton Mess

1. Take four pretty glasses.
2. Add a spoonful of cranberry compote to the bottom of each glass.
3. Top with a spoonful of whipped cream, then scatter broken meringue pieces over the top.
4. Repeat the layers once more.
5. Finish with a final spoonful of compote and a few meringue shards for decoration.

Serve

1. Serve immediately for the best crisp texture.
2. If preparing ahead, keep the compote, cream and meringues separate and assemble just before serving—otherwise the meringues soften.