Once the holidays come around I get a bit cranberry crazy. Cranberry sauce, cookies, cocktails, you name it and I make it. Luscious, creamy and versatile; cranberry curd can be used as a spread, a dessert and even makes a great gift. With a vibrant ruby color and velvety texture this recipe for Homemade Cranberry Curd is one you’ll return to all season long.
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What is Cranberry Curd?
Cranberry curd is a smooth dessert spread made with cranberries, orange juice, sugar, eggs and butter. Lemon curd is the most common version but curds can also be made with lime, orange, passionfruit, mango, raspberries or blackberries.
How to Use Cranberry Curd
If you can keep yourself from devouring it straight from the jar with a spoon there are a variety of delicious ways to use cranberry curd. Here are a few of my favorite ways to enjoy cranberry curd.
- As the filling for a beautiful cranberry curd tart.
- Spread onto scones (like my apple scones with maple cinnamon glaze)
- Top your morning toast or croissant
- Use as a filling for macarons
- Spread inside a layer cake
- Swirl into yogurt
- Spoon onto your favorite ice cream
- Use as a filling for a holiday pavlova
How to Make Cranberry Curd
To make this curd start by combining together fresh cranberries, the zest and juice of one orange, sugar and water in a medium saucepan. Cook over medium heat for about 10 minutes until the cranberries have popped and softened. Blend the cranberry mixture (either with an immersion blender or a traditional blender) and strain through a fine mesh strainer, using a silicon spatula to push as much of the liquid through as possible (this can take a little time but is worth it to ensure a smooth cranberry curd).
Return the liquid to the pan and heat until warm. While that is heating up whisk together the eggs and egg yolks in a bowl, then whisk in 1/4 cup of the warm cranberry mixture (this is done to temper the eggs so they don’t curdle). Add this to the remaining cranberry mixture in the sauce pan whisking continuously until combined. Cook for another 3-4 minutes or until the cranberry curd has thickened and then stir in the butter until thoroughly incorporated. Transfer to glass containers and serve as desired.
If you like this recipe for Easy Cranberry Curd be sure to take a look at some of my other recipes!
Cranberry Sauce with Apple Cider
If you make this Easy Cranberry Curd a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Homemade Cranberry Curd
Equipment
- medium saucepan
- Immersion Blender
- mesh strainer
Ingredients
- 1 12 oz bag fresh cranberries
- zest of 1 orange
- 1/2 cup fresh orange juice juice of 1 orange
- 1/4 cup water
- 1 cup sugar
- 2 large eggs
- 2 large egg yolks
- 4 tbsp butter
Instructions
- Combine cranberries, sugar, orange zest, juice and water in a saucepan. Over medium heat bring to a simmer and cook for 10 minutes, or until cranberries have popped and softened.
- Remove the pan from heat. Using an immersion blender thoroughly blend the cranberry mixture ( or transfer to a tradition blender and thoroughly blend).
- Strain the cranberry mixture through a fine mesh strainer and return the liquid to the sauce pan. Heat the mixture over medium heat until warm, about 5 minutes.
- In a medium bowl whisk together the eggs and egg yolks. Add 1/4 cup of the warm cranberry mixture to the eggs and whisk to thoroughly combine.
- Add the egg mixture to the pan and whisk to thoroughly combine. Cook for 3-4 minutes or until the mixture has thickened. Stir in the butter until it has melted and everything is thoroughly combined.
- Remove from heat and transfer to a glass container. Serve as desired.
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Kalin Williams says
What a unique way to use up all those cranberries! This sounds like it’d be incredible on fresh croissants
Giangi Townsend says
What a wonderful idea! and so easy to make too. I have so many cranberries left that I will make this. Love all your suggestions too, that is a big help for me, thank you.
Bobbie Bobbie says
This cranberry curd is delicious and my favorite is stirring into Greek yogurt! Yum
Shilpa says
Loving this cranberry curd… and wow! what a stunning colour!
Kayla DiMaggio says
Loving this cranberry curd! So easy and delicious! Love all the tangy flavors!
Dawn Conklin says
Love this cranberry curd! It’s easy to make and so delicious. I added it to my yogurt and my daughters loved it on toast. It would be great as a dip for apple slices too!
Allyssa says
Thank you so much for sharing this amazing cranberry curd recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Liz says
I agree with you – once the holidays come around I am all about the cranberries! I have never had cranberry curd before! Love the color it has!
Monica @ Nourish and Fete says
This is such a fun and delicious way to use up cranberries — how do I always have so many extra this time of year!? — and I absolutely love the color. So vibrant!
Sheryl says
This will sound really weird, but….this tastes like lemon meringue pie filling! It is so strange. I don’t really taste cranberry at all! It’s delicious, but not cranberry. I used a Cara Cara orange for the zest and juice, made it exactly as written. I gave some to my neighbor, and she said the exact same thing! What is the deal???