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.
Check out these other recipes:
Avocado Cilantro Lime Dipping Sauce
- 12 oz fresh cranberries
- 1/2 c sugar
- 3/4 c water
- 1 Tbsp fresh orange juice
- 3 egg yolks
- On medium high heat, combine the cranberries, water, and sugar together. Mix well and bring to a boil.
- Reduce heat to simmer, cover and cook for 10 minutes, stirring occasionally.
- Remove from heat and let it cool for about 5-10 minutes.
- Transfer the mixture to a high-powered blender, add the orange juice and blend on high for 1-2 minutes or until completely smooth.
- Run the mixture through a sieve and discard the residue.
- Add the smooth mixture back to the saucepan along with the 3 egg yolks and whisk to combine.
- Place the pot back on the stove over medium heat and continue to heat and whisk for about 5 minutes or until the mixture thickens and coats the back of a spoon.
- Remove from heat and pour the curd into a sterile container and allow it to cool completely before covering and storing in the fridge.
The curd will stay fresh for up to 2 weeks in the fridge and 1 year in the freezer. To thaw out, transfer to fridge the night before.
Here are the tools I used for this recipe:
3 thoughts on “Cranberry Curd”
Is there any replacement for egg yolk ?
Hi Isha, great question. You can replace the egg yolks with 1 cup coconut cream. If you can’t find a can of coconut cream, then get coconut milk and place it in the fridge 2 days before making the curd. The cream will come to the top and the milk will settle at the bottom. Scoop out the cream and use the milk for another recipe. I hope this helps. 🙂
Absolutely gorgeous post!!