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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
