Cranberry Curd Recipe
This smooth and tangy cranberry curd recipe offers a vibrant twist on classic curd, perfect as a spread or dessert topping, made with fresh cranberries, egg yolks, and butter.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Ingredients
Units
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Ingredients
- 12 oz fresh (or frozen) cranberries
- 1/2 cup granulated sugar
- 3/4 cup water
- 3 large egg yolks
- 2 tbsp unsalted butter
Instructions
- Cook Cranberries: In a medium saucepan, combine the cranberries, water and sugar together and set at medium-high heat. Once the mixture begins to boil, turn it down to low and let it simmer for about 10 minutes. Remove from heat and let it cool for about 5-10 minutes.
- Blend Mixture: Transfer the mixture to a high-powered blender and blend on high for 1-2 minutes or until completely smooth. If you do not have a high-powered blender you can use an immersion blender as well. However you blend it, if it is not completely smooth after a few minutes, I would recommend pushing the mixture through a sieve.
- Thicken Curd: Add the smooth mixture to a pot 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 5-10 minutes or until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter until melted. Pour the curd into a sterile container and allow it to cool completely before covering and storing in the fridge.
Notes
- Use a sieve if the blended cranberry mixture is not completely smooth.
- Cool the curd completely before covering and refrigerating to ensure best texture and preservation.
Find it online: https://yumfoodusa.com/cranberry-curd-recipe/