Cranberry Curd recipe

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Ingredients

1 (12 ounce) bag fresh cranberries
¾ cup water
½ cup white sugar
3 large egg yolks egg yolks
2 tablespoons butter

Nutrition Info

56.4 calories
carbohydrate: 8.9 g
cholesterol: 42.2 mg
fat: 2.3 g
fiber: 1 g
protein: 0.6 g
saturatedFat: 1.2 g
servingSize: -
sodium: 12.5 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Pour into a sterile jar and allow to cool. Curd keeps in the refrigerator for up to 1 week.

Recipe Yield

16 servings

Recipe Note

Delicious over scones, oatmeal, or yogurt, this cranberry curd is a seasonal spin on traditional lemon curd. If you prefer a smoother texture, press the cranberry mixture through a fine mesh sieve after blending in the food processor. This makes enough to fill a pint jar.

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