Michelle's Freefrom Cranberry and Pecan Brulée

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

If, like me, you always end up with a bag of cranberries left over from Christmas lurking in your fridge, this is a good way to use them up. The raw fruit mixture contrasts well with the crunchy nuts on the top – but, if you are nut allergic you could treat it like a crème brulée and just toast a thicker layer of sugar on top of the fruit.

Serves 6


  • 400g / 14 oz fresh cranberries
  • 3 medium bananas
  • grated rind and juice of 3 limes
    6 tbsp Cointreau or Grand Marnier
  • approx 50g / 2 oz halved pecans
  • 1 tbsp caster (superfine granulated) sugar


  1. In a food processor purée, roughly, the cranberries, bananas, lime rind and juice and the liqueur.
  2. You will need to decide how smooth or bitty you wish it to be.
  3. Spoon the mixture into six sundae or ramekin dishes, arrange the pecans in a pattern on the top and sprinkle lightly with the sugar.
  4. To serve, ‘grill’ under a hot grill for 3–4 minutes or until the sugar has melted and caramelised slightly .
  5. Serve at once.

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