Cranberry Curd
A vibrant and tangy cranberry curd that adds a burst of flavor to desserts, tarts, and breakfast. Perfect as a filling, a spread, or a topping.
Servings: 10 servings
Calories: 70kcal
Ingredients
Cranberry Curd Ingredients
- 12 oz fresh or frozen cranberries Can use frozen cranberries, make sure they are thawed.
- 1/2 cup granulated sugar Add more sugar if a sweeter curd is preferred.
- 3/4 cup water
- 3 large egg yolks
- 2 tbsp unsalted butter
Instructions
Preparation
- In a medium saucepan, combine the cranberries, water, and sugar. Set the heat to medium-high.
- Once the mixture begins to boil, reduce the heat to low and let it simmer for about 10 minutes.
- After simmering, remove the pot from the heat and allow it to cool for about 5-10 minutes.
- Carefully transfer the mixture to a high-powered blender and blend on high for 1-2 minutes until smooth.
- If not using a high-powered blender, an immersion blender can work well. Strain through a sieve if there are lumps.
- Pour the smooth mixture back into the pot, add the egg yolks, and whisk until combined.
- Place the pot back on the stove over medium heat. Continue to whisk and heat the mixture for about 5-10 minutes or until it thickens.
- Remove from heat and stir in the butter until it melts completely.
- Pour the curd into a sterile container and let it cool completely before covering and storing in the fridge.
Serving Suggestions
- Spread cranberry curd on toast or bagels.
- Fill desserts like tarts, cupcakes, or layered cakes with cranberry curd.
- Swirl into plain yogurt for a fruity snack.
- Serve with cheese, especially creamy varieties like brie or goat cheese.
Notes
For added flavor, mix in a pinch of cinnamon or ginger. This recipe can be adapted using other berries like blueberries or raspberries.