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Cranberry Curd
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5 from 3 votes

Cranberry Curd

This Cranberry Curd is a creamy fruit custard made with fresh cranberries, sugar, orange juice and of course butter. It's silky smooth, tart and utterly delicious.
Prep Time10 mins
Cook Time25 mins
Chilling Time3 hrs
Total Time3 hrs 35 mins
Course: Dessert
Cuisine: English
Servings: 2 cups
Calories: 1100kcal


  • 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.


Not all cranberries are created equal, some are more tart than others.  After the cranberries have cooked down with the sugar and orange juice, taste the mixture.  If it is too tart for your taste add another 1/4 cup of sugar and cook for another 2 minutes to dissolve the additional sugar.  The final curd should be tart, but not sour.


Calories: 1100kcal | Carbohydrates: 150g | Protein: 10g | Fat: 55g | Saturated Fat: 32g | Cholesterol: 479mg | Sodium: 374mg | Potassium: 287mg | Fiber: 8g | Sugar: 135g | Vitamin A: 2061IU | Vitamin C: 41mg | Calcium: 75mg | Iron: 2mg