Cranberry Curd

I’ve made quite a few curds in my life and I’ve shared quite a few curds on this blog, but I have to say this Cranberry Curd is my absolute favourite. Of all time. I can’t keep my spoon out of it! I’ve been swirling it into Greek yogurt every chance I get – it’s a dreamy combination. I could go on and on about how delicious it is, but you should really just try it for yourself. I’m positive that even people who are not usually a fan of curd with love this.

This recipe makes quite a bit but no worries, it freezes beautifully. I packaged it up into jars and froze it so that we can enjoy it whenever we want without worrying about it going bad. I found that it thaws quickly when the jars (tightly closed) are dunked under cool water.

My brain is swimming with endless ideas of what I want to make with this crimson beauty. I’m thinking cheesecake, trifle, cupcakes, tartlets, yogurt popsicles, ice cream – seriously, so many options.

I think this would also make a beautiful hostess gift packaged up with a few other treats. Just make sure to let them know that they need to refrigerate it. And, attach a few ideas, or recipes, on how to use it. The tags in the picture above are printables from Lia Griffith. You can edit the tags to say whatever you like, and the best part is they are free! She’s pretty much my go-to person for party/celebration printables.

I’d love to know – what would you make with this curd?

Cranberry Curd

Makes: 3 cups

  • 4 cups fresh or unthawed frozen cranberries (from one 14.5-ounce package)
  • 1/2 cup water
  • 2/3 cup fresh orange juice (from about 3 oranges)
  • 5 tablespoons unsalted butter, cut into pieces
  • 1 3/4 cups sugar
  • Pinch of coarse salt
  • 3 large egg yolks plus 1 large whole egg
  1. Place cranberries, water, and orange juice in a saucepan, cover, and cook over medium heat, stirring occasionally, until cranberries burst, about 35 minutes. Press through a fine sieve, scraping back of sieve to get all the pulp (you should have about 1 3/4 cups), and discard solids. Cook pulp in pan with butter, sugar, and salt over medium heat, stirring, until butter is melted and sugar is dissolved, about 7 minutes.
  2. Whisk together egg yolks and egg in a medium bowl, then whisk in cranberry mixture, 1 tablespoon at a time. Return mixture to pan and cook over low heat, stirring constantly, until mixture is thickened and coats the back of a wooden spoon, about 8 minutes. Pass through sieve into a bowl (you should have about 3 cups) and press plastic wrap directly on surface of curd to cover. Refrigerate until cold, about 30 minutes.
  3. Curd can be made 3 days ahead and stored in refrigerator. Freeze for longer storage.

Recipe courtesy of Martha Stewart Living, November 2013.

    Add Comment

    Brussels Sprout Bacon Fettuccine
    Stove Top Stuffing