For an extra smooth curd, strain the blended cranberry mixture through a fine-mesh sieve before returning it to the saucepan. This will remove any lingering cranberry skins. Be patient and whisk constantly while the curd is thickening to prevent the eggs from scrambling. Sterilizing the jar properly will help to prolong the shelf life of the curd. Serve this delightful curd over scones, muffins, yogurt, oatmeal, pancakes, waffles, or as a filling for tarts and pastries. It also makes a wonderful homemade gift!
Cranberry Curd
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING16 People
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VIEWS24
A vibrant and tangy Cranberry Curd, a delightful twist on the classic lemon version. Perfect for brightening up your breakfast or adding a festive touch to your desserts. Its jewel-toned color and tart-sweet flavor make it a memorable addition to any table.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol42 mg
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Fiber1 g
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Protein1 g
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Saturated Fat1 g
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Sodium13 mg
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Sugar7 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a medium saucepan, combine the cranberries, water, and sugar. Bring to a boil over medium heat. (2 minutes)
02
Step
10 mins
Reduce heat to medium-low and cook, stirring occasionally, until the cranberries have burst and softened. (8-10 minutes)
03
Step
0 mins
Pour the cranberry mixture into a food processor or blender. Blend until completely smooth. (10-20 seconds)
04
Step
0 mins
Reserve 1/3 cup of the cranberry puree. Return the remaining puree to the saucepan and place over low heat.
05
Step
0 mins
In a small bowl, whisk the egg yolks until lightly beaten. Gradually drizzle in the reserved 1/3 cup of cranberry puree, whisking constantly to temper the eggs.
06
Step
5 mins
Slowly pour the egg-cranberry mixture back into the saucepan with the remaining puree. Continue whisking constantly until the curd thickens and coats the back of a metal spoon. (About 5 minutes)
07
Step
0 mins
Remove the saucepan from the heat. Add the butter, one tablespoon at a time, whisking until each piece is fully melted and incorporated, creating a glossy, smooth curd.
08
Step
0 mins
Pour the cranberry curd into a sterilized jar or heat-safe container. Let it cool completely before sealing with a lid.
09
Step
0 mins
Refrigerate for at least 2 hours to allow the curd to fully set. It will keep in the refrigerator for up to 1 week.
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RECIPE REVIEWS
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Please Rate
Julian Mckenzie
Jun 5, 2025Followed the recipe exactly and it turned out perfectly. The tip about straining the mixture is great for getting a super smooth texture.
Joshua Koepp
May 26, 2025I love the vibrant color of this cranberry curd. It's perfect for the holidays. I spread it on toast and it was delicious!
Emmett Larkingrant
May 6, 2025A great way to use fresh cranberries. I'll definitely be making this again!
Lupe Metz
Mar 29, 2025This recipe is amazing! The curd is so smooth and tangy. I used it as a filling for mini tarts and they were a huge hit!