For the Pavlova:

1. PREP: Preheat the oven to 350 degrees. (Please note: as soon as you put your pavlova into the oven, you will turn the oven heat down to 200 degrees.) Then line a baking sheet with parchment paper. If you’re making a wreath-shaped pavlova, see the note above on how to prepare your parchment paper.
2. BEAT EGG WHITES: Using a stand mixer fitted with a whisk attachment, or a handheld mixer, beat your egg whites on medium or medium-high until soft peaks form (about 5 minutes).
3. ADD SUGAR: Add the sugar in two additions, beating for about 30 seconds in between. 
4. CONTINUE BEATING: Then continue beating the egg whites until stiff, glossy peaks form (about 2 minutes).*
5. ADD VANILLA, CREAM OF TARTAR & CORNSTARCH: Add the vanilla extract and beat for one additional minute. Using a spatula, fold in the cream of tartar and cornstarch.
6. DOLLOP ONTO BAKING SHEET: Spoon the meringue mixture onto your baking sheet. If desired, you can smooth out any sides with the back of a metal spoon.
7. BAKE: Place the pavlova in the oven. Make sure to turn down the heat to 200 degrees immediately. Bake the pavlova until it is firm and dry, about 90 minutes. I rotate mine halfway through baking.
8. COOL: When done, turn the oven off and let the pavlova cool inside the oven. This will help prevent it from cracking.
9. ASSEMBLE & SERVE: Once it is cool, top with whipped cream (store-bought or homemade), cranberry curd, and fruit, or as desired, and serve!

For the Cranberry Curd:

1. SIMMER CRANBERRIES: Add the cranberries and water to a saucepan over medium-low heat. Simmer until the cranberries are tender and have popped.
2. STRAIN: Strain cranberry mixture through a fine sieve, discard the pulp, and return the puree to the saucepan.
3. ADD SUGAR: Add the sugar and melt over low heat while stirring often.
4. ADD EGGS: Whisk together the egg yolks using a fork in a separate bowl. Then add them very slowly to the cranberry mixture while constantly stirring over low heat until thickened, about 2-3 minutes (be careful not to scramble the eggs).
5. ADD THE BUTTER: When thickened, add the butter and whisk until melted and combined.
6. COOL: Let cool completely before using. Can be stored refrigerated in mason jars or other containers for up to 10 days.

For the Sugared Cranberries:

1. COOK WATER & SUGAR: Add 1 cup water and 1 cup sugar to a saucepan. Cook over medium heat until the sugar is dissolved, stirring often.
2. COOL: Allow mixture to cool completely.
3. STIR TO COAT CRANBERRIES: Once the simple syrup is cooled, add the fresh cranberries and stir to covered. Remove the cranberries with a slotted spoon and place them on a wire cooling rack set over a sheet pan to dry. (Save the rest of the syrup for another recipe, if desired.)
4. LET DRY: Let the cranberries dry for 45 minutes. 
5. ROLL IN SUGAR: Add the remaining sugar to a shallow dish. Then roll the cranberries in the sugar until completely coated.
6. STORAGE: You can store your sugared cranberries in an airtight container for about 3 days.