This Cranberry Curd is made with fresh cranberries, sugar, butter, and eggs. It is similar to lemon curd, except the whole cranberries are used and therefore it has to be strained twice. Once to remove the fruit pulp and the second time to remove any egg solids. It is an easy recipe to make and takes less than 30 minutes. It can also be made with frozen cranberries. It's a great seasonal treat and I hope you give it a try.
Making Cranberry Curd
The first step to making cranberry curd is to extract as much juice from the cranberries as possible before combining them with the eggs and butter. The fresh cranberries are cooked downed with sugar, orange juice, orange zest, water, and a little salt to concentrate the flavor. The orange juice and zest are added to enhance the flavor.
The cooked cranberries are strained to remove the large solids, i.e. the skins and then cooked with the eggs to create a thick custard. Finally, the butter is whisked into curd before it is strained a second time to remove any egg solids.
The final curd is refrigerated until it has completely cooled. As with all curds and custard type dishes cover the surface of the curd with plastic wrap to keep a skin from forming.
I am making this cranberry curd to be featured in other desserts, mainly by Orange and Cranberry Curd Cake. I love making fruit curds. The taste of a creamy fruit custard is just wonderful. One of my favorite things is just to spread it on toast. There are recipes for other fruit curds on the blog and they include:
I hope you try this recipe for cranberry curd. If you do please let me know what you think of it via email or on Instagram @bakesbybrownsugar.
- 12 ounces (340 grams) fresh or frozen cranberries
- 1 1/4 cups (250 grams) white sugar
- 1/4 cup fresh squeezed orange juice
- 1/4 cup water
- 2 teaspoons orange zest
- 1/4 teaspoon kosher salt
- 2 (100 grams) whole eggs
- 2 (40 grams) egg yolks
- 8 tablespoons (114 grams) unsalted butter room temperature
- You don't need to thaw the cranberries for this recipe.
- In a small bowl whisk together the whole eggs and egg yolks. Place a bowl with a medium-coarse strainer next to the stove.
- Place the cranberries, sugar, water, and salt in a medium saucepan. Zest the orange directly into the saucepan. Juice the orange and add 1/4 cup of orange juice to the saucepan. Cook the mixture over medium heat, mashing occasionally with a potato masher until cranberries have mostly broken down and mixture measures 1 1/2 cups, 10 to 12 minutes. Strain cranberry mixture through the medium-coarse strainer into a bowl, pressing on solids with a rubber spatula to extract as much puree as possible.
- Whisk eggs and yolks into cranberry mixture in the bowl. Return the mixture to the saucepan. Place a clean bowl with a fine-mesh strainer near the stove. Cook the cranberry mixture over medium heat, stirring constantly with a rubber spatula, until the mixture is thickened and registers 175 degrees in multiple spots, 5 to 7 minutes.
- Off heat, whisk in the butter, 2 tablespoons at a time until well incorporated. Strain the cranberry mixture through the fine-mesh strainer. Press a piece of plastic wrap directly onto the surface of the curd, and refrigerate for at least 3 hours.
- The curd can be refrigerated for up to 3 days.