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We're serving up a taste of TWR: holiday favorites from our tables to yours for all to enjoy! As we walk through our Advent of Glory series this season and celebrate the birth of our glorious Savior, we hope these recipes would bring you and yours together for a special time of feasting and togetherness. 


This festive, fruity favorite came as a recommendation from our missionaries Bob and Colleen Glendening, who spent time serving in the U.K. They fell in love with this UK Food Network recipe during their time across the pond, and it has become a reoccuring member of their holiday spread! We hope you can try it out this Christmas — a word of warning, however: This particular wreath is decidedly *not* meant to adorn your front door, no matter how pretty it is. Just take our word for it.





  • 8 large egg whites, at room temperature  
  • 1 tsp. cream of tartar 
  • ½ tsp. fine salt 
  • 3 ½ cups confectioner’s sugar  

Cranberry Sauce:

  • 10 oz. bag fresh cranberries   
  • 1/3 cup sugar 
  • Juice from ½ lemon 
  • 4 cups fresh raspberries 
  • ½ cup pomegranate seeds 
  • Fresh mint leaves 

Whipped Cream:

  • 1 cup heavy cream 



  1. Position an oven rack in the lower third of the oven and preheat to 225 degrees F. Line the back of a baking sheet with parchment. Use a 12-inch bowl as a stencil: Flip it upside down and trace a 12-inch circle onto the parchment. Use a 9-inch bowl to trace a circle inside the 12- inch one. This is the outline of your wreath.  
  2. For the wreath: Combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff, shiny peaks form (13 to 15 minutes).
  3. Build the wreath: Using the template on the parchment as your guide, drop dollops of meringue in a line along the inside of the 12-inch circle. Use a rubber spatula to help clean off your spoon between dollops. Following the 9-inch circle and slightly overlapping the outer ring of meringue, make an inner ring of meringue dollops to fill in the rest of the template. Flatten the meringue slightly with the back of the spoon, making sure to keep a lot of peaks. Bake the meringue until it is dry, crisp, and pearly white on the outside, about 2 hours. Remove from the oven and let it cool completely. 
  4. Meanwhile, make the cranberry sauce: Bring the cranberries, sugar and lemon juice to a simmer in medium saucepan and cook until the cranberries are soft and just begin to burst and the sugar is completely dissolved (about 10 minutes). Set aside to cool completely. Gently fold in the raspberries and pomegranate seeds. Whip the heavy cream in a medium bowl until soft peaks form.
  5. Before serving, spread the whipped cream on the meringue. Spoon over the cranberry sauce and sprinkle with mint leaves.

And voilà, you have yourself a "berry" delicious meringue wreath to share! We hope you enjoy!



For more content from our 2021 Christmas series "The Advent of Glory", follow along on Facebook, Instagram and Twitter!