This delicious cranberry curd is made with only 4 ingredients including fresh cranberries. I love adding it on pancakes, scones, ice cream, or even use it as a pie or tart filling! It’s a wonderful seasonal treat that you will enjoy!
It’s definitely cranberry season. Beautiful red berries that are most often used as a jelly for Thanksgiving, I’m giving these babies a new job! I can’t even begin to tell you how excited I am about this!
i’m sure many of you have probably heard of cranberry curd. No? Lemon Curd? Yep, that’s right. This is my twist on lemon curd. I love it because there is this inherent tang from the berries that is slightly sweetened by some sugar. Then you add in the egg yolks and make it creamy and silky.
Well, what do I use this curd for? That was the first question my daughter asked me. My favorite question so far! The possibilities are endless. Use it to spread on scones or pancakes (even toast!), or my favorite – use it to fill a tart shell! I’m probably going to use it for all of the above but I think I’ll share some too. Pack some in a jar and add it to your cookie tin for friends and family. I promise it will be a hit!
What do I need to make this curd?
LIterally 4 ingredients! Yep, that’s it. Cranberries, sugar, water, and egg yolks! Heat up the cranberries with the water and sugar and let it cook for 10 minutes. Then I let it cool a little before blitzing it in a blender, then sieve it to get rid of the big chunks.
Add in the egg yolks and whisk it together. Then you just heat it a little longer for the egg yolks to cook and the curd to thicken up a bit.
Voila! That’s all there is to it.
How long can I keep the curd in the fridge?
As long as you store it in an airtight container, the cranberry curd will stay fresh up to 2 weeks in the fridge and 1 year in the freezer! If you choose to freeze yours, thaw it out by placing it in the fridge the night before.