This cranberry curd is a seasonal variation on classic lemon curd and is delicious over scones, porridge, or yogurt. After processing in the food processor, press the cranberry mixture through a fine mesh strainer for a smoother texture. This yields sufficient to fill a pint jar.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 (12 ounce) bag fresh cranberries
- ¾ cup water
- ½ cup white sugar
- 3 egg yolks
- 2 tablespoons butter
Instructions
- Place cranberries in a medium saucepan. Add water and sugar and bring to a boil over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
- Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to the saucepan over low heat.
- Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking until thickened and the curd coats the back of a metal spoon, about 5 minutes. Add butter, 1 tablespoon at a time, whisking until melted and fully incorporated.
- Pour into a sterile jar and allow to cool. Curd keeps in the refrigerator for up to 1 week.
Nutrition Facts
| Calories | 56 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 13 mg |
| Sugars | 7 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Love the tangy flavor!
Awesome recipe! So easy, quick and delicious! This is more like 6 servings, not 16. I used orange juice in place of water and added a pinch of celtic salt. I also don’t use sugar so I replace it with Swerve. It is perfect as is, but it was also just as good without the egg yolks and butter, if you are calorie conscience. Highly recommend!
This is ok, but definitely needs more sugar. Texture is right; it’s smooth but very sour.
I made this recipe just as written and is it luscious and beautiful. It was easy to follow and tastes even better than expected. I plan to use half to top some tea rolls I’ll share with friends at tea, and I’ll gift the second jar to the hostess.