Cranberry Curd Recipe

Introduction

This vibrant cranberry curd is a tangy and sweet spread perfect for toast, desserts, or gifting. Made with fresh cranberries, eggs, and butter, it has a rich, silky texture bursting with festive flavor.

Ingredients

• 12 oz bag of cranberries
• 1¼ cup water
• 3 egg yolks
• 1 whole egg
• 1 cup sugar
• 4 tablespoons Land O Lakes® Butter

Instructions

1. Step 1: In a medium nonstick pot, combine the cranberries and water. Simmer over medium heat until the cranberries pop and the liquid bubbles. Use a silicone spatula to help mash the cranberries as they cook.
2. Step 2: Push the cooked cranberries through a fine strainer, pressing well with the spatula to extract all the juice. Scrape the underside of the strainer to collect all puree into a bowl. Reserve the leftover cranberries for jam if desired. Set the extracted juice aside to cool.
3. Step 3: In a bowl, whisk together the 3 egg yolks and 1 whole egg until combined. Add the sugar and continue whisking until the mixture turns a light yellow cream color.
4. Step 4: Return the cranberry juice to the same medium nonstick pot. Gradually whisk in the egg and sugar mixture until fully blended.
5. Step 5: Place the pot over medium heat and whisk constantly until the curd thickens and coats the back of a wooden spoon. Be careful not to overcook.
6. Step 6: Remove the pot from the heat. Stir in the butter cubes one tablespoon at a time until fully incorporated and smooth.
7. Step 7: Pour the cranberry curd into a jar and let it cool completely in the refrigerator. Once chilled, it’s ready to enjoy or gift.

Tips & Variations

• Use a silicone spatula for mashing and straining – it’s gentle and effective at extracting juice.
• For a smoother curd, strain the cranberry juice twice before cooking with the eggs.
• Try adding a splash of orange juice or zest for a bright citrus twist.
• Reserve the strained cranberries to make a quick homemade cranberry jam or sauce.

Storage

Store the cranberry curd in an airtight jar or container in the refrigerator for up to 2 weeks. Reheat gently by bringing to room temperature or warming briefly in a double boiler before serving to help it soften if it firms up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cranberry curd without butter?

Butter adds richness and a smooth texture to the curd, but you can substitute with coconut oil or omit it for a lighter version, keeping in mind the texture will be less creamy.

How do I prevent the eggs from scrambling while cooking the curd?

Whisk constantly and cook the mixture over medium or medium-low heat. Remove from heat as soon as the curd thickens enough to coat the back of a spoon to avoid scrambling.

Cranberry Curd Recipe

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★★★★★

4.4 from 120 reviews

• Author: Ethan
• Total Time: 30 minutes
• Yield: Approximately 1 cup of cranberry curd 1x

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Description

This Cranberry Curd recipe offers a vibrant and tangy spread made from fresh cranberries, egg yolks, sugar, and butter. Perfect for gifting or adding a flavorful twist to toast and desserts, this curd combines the tartness of cranberries with a rich, creamy texture through careful simmering and whisking techniques.

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Ingredients

Scale 1x2x3x

Cranberry Base

• 12 oz bag of fresh cranberries
• 1¼ cup water

Curd Mixture

• 3 egg yolks
• 1 whole egg
• 1 cup sugar
• 4 tablespoons Land O Lakes® Butter, cubed

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Instructions

1. Simmer Cranberries: In a medium non-stick pot, combine cranberries and water and simmer over medium heat until the cranberries burst and the liquid starts bubbling, thickening the mixture. Mash the cranberries gently with a silicone spatula as needed to help break them down.
2. Strain Puree: Push the cooked cranberry mixture through a fine strainer using the silicone spatula, pressing firmly to extract all juice and pulp. Scrape the underside of the strainer to collect all puree into a bowl. Reserve solids for cranberry jam or other use. Set the strained juice aside to cool.
3. Prepare Egg Mixture: In a bowl, whisk together the three egg yolks and one whole egg until smooth. Add sugar and continue whisking until the mixture turns light yellow and creamy.
4. Cook the Curd: Return the cranberry juice to the same medium non-stick pot and blend in the egg and sugar mixture, whisking thoroughly to combine. Over medium heat, whisk constantly until the curd thickens and can coat the back of a wooden spoon without running off.
5. Finish with Butter: Remove the pot from heat and stir in the cubed butter one tablespoon at a time until fully incorporated and the curd is smooth and glossy.
6. Cool and Store: Pour the curd into a jar and let it cool completely in the refrigerator before use. The curd can be used as a spread for toast, incorporated into desserts, or gifted by decorating the jar lid.

Notes

• Ensure to whisk constantly when cooking the egg mixture to prevent curdling.
• Use fresh cranberries for the best tart flavor and vibrant color.
• The reserved cranberry solids can be cooked down with sugar to make a complementary jam.
• Store the curd refrigerated and consume within 1-2 weeks for optimal freshness.
• This recipe is versatile and can be used as a topping for scones, pancakes, or stirred into yogurt.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Sauce & Condiment
• Method: Stovetop
• Cuisine: American

Keywords: cranberry curd, cranberry recipe, fruit curd, holiday spread, tart curd, homemade cranberry spread