This easy cranberry curd recipe will take you through how to make cranberry curd step-by-step with all the tips to make it smooth and super delicious.
This easy cranberry curd recipe will take you through every step of the way to make the most delicious cranberry curd using fresh cranberries. This curd is perfect to keep in the fridge and have in handy to make plenty of dessert and sweets this holiday season. You can use is to fill this cranberry curd tart or this filled donuts or even to top a delicious pavlova! The options are unlimited. It keeps for up to 2 weeks properly stored in the refrigerator.
- Cranberries: use fresh cranberries.
- Orange: this recipe calls for both the peel and the juice. Juice must be strained.
- Unsalted butter: half the butter must be added into the curd cold and cut into small cubes.
How to make this recipe
This is a simple recipe. You must:
- Make the cranberry puree using fresh cranberries
- Cream the sugar and egg yolks
- Cook the cranberry curd
- Wisk in the unsalted butter.
- Make sure you strain both the orange juice and the cranberry puree to ensure a smooth and beautiful cranberry curd.
- Curd must be cooked to 85 C° (185 F). You can use a thermometer if you have one.
- You can tell curd is ready (without a thermometer) when it has thickened, and it coats the back of a spoon.
- Cranberry curd must not boil! If it does you have gone to far, and it will break apart.
- The butter must be whisked into the curd cold so that it properly emulsifies the curd.
It can be kept stored refrigerated in an airtight container, for up to 2 weeks.
Make double or triple batch of this cranberry crud as it keeps beautifully in the freezer. It can be frozen for up to 3 months stored in an airtight container.
To defrost: place the container in the refrigerator overnight.
Variations to this recipe
You can mix in dried cranberries into the curd once its finished.
You can top the cranberry curd with toasted pine nuts when serving over a scoop of vanilla ice cream or over warm freshly made scones.
The ingredients used in all recipes on this site are measured using the metric system. I use a scale
to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 servings
Nutrition: 167 cal
(the peel of 1 orange)
- 1. Make the cranberry puree: Bring the cranberries, the strained orange juice to a boil, cover the pan and and cook over low/medium heat for approximately 10 minutes, until cranberries are soft. Remove from the heat and puree the mixture using a hand blender. Press through a fine mesh sieve. Place the puree into a clean small pan and set aside.
- 2. Cream sugar and egg yolks: Mix the orange peel and the sugar. Using the whisk attachment, mix the sugar and the egg yolks until the mixture has changed to a pale yellow color and gained in volume. About 8 minutes.
- 3. Cook the cranberry curd: Place the cranberry puree and half the butter in a small pan and bring to a boil. Pour in the egg yolk/sugar mixture into the pan a cook over medium heat until the curd has thickened, mixing regularly with a spatula, it doesn’t have to boil. Cranberry curd is ready at 85 C°/185 F.
- 4. Finish the cranberry curd: Remove the pan from heat and whisk in the remaining 50 g of butter. Mix until completely incorporated and smooth.
- 5. Store the cranberry curd: Transfer the curd onto an airtight container and keep refrigerated for up to 2 weeks.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!