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    Home » Recipes » Condiments

    Cranberry Curd

    Published: Oct 13, 2021

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    Jump to Recipe -

    This cranberry curd is easy to make - from fresh or frozen cranberries, Great for any time of year, but extra nice as a holiday brunch item!

    A jar of cranberry curd on a small white plate, next to a spoon with curd on it.

    Cranberry curd is a fun, super festive alternative to lemon curd, but it isn’t quite as straightforward as lemon curd.

    Cranberries need different handling, and they also have a lower acid level than lemon juice does.

    You need enough acid to react with the proteins in the egg yolks, to ensure a nice, thick product. Without that, you end up with a runny curd.

    Generally speaking, cranberry curd means either accepting a runnier curd, or supplementing the cranberry with some lemon juice.

    Two problems:

    1. The flavour of the cranberry is diluted with the flavour from the lemon.

    2. The acid that the lemon juice brings is diluted with the cranberry pulp ... so it still doesn't set up quite as thick as lemon curd.

    A while back, I was working on something completely unrelated, and had a bit of an epiphany: What if - instead of supplementing with lemon juice - I brought in additional acid in the form of citric acid?

    ... and it worked perfectly.

    This is still a super easy recipe to make - much like traditional lemon curd.

    Like lemon curd, it also requires some specifics with regards to ingredients, equipment, and technique... so let's get to it!

    A jar of cranberry curd on a small white plate, next to a spoon with curd on it.

    Uses for Cranberry Curd

    Beyond a “just eat it with a spoon, straight from the jar”, there are many, many different uses for cranberry curd!

    Here are a few ideas for you:

    - On the breakfast table. Spread it on toast, Biscuits, scones, etc. Spoon it over waffles or pancakes (especially good when topped with berries!)

    - As a filling for baked goods. Fill Macarons, Cream Puffs or Profiteroles, pre-baked tart shells, or layered cakes* with cranberry curd.

    - Cranberry curd is also a great option for Butterfly Cupcakes, either instead of or in addition to frosting. When “in addition to”, I’ll spoon some curd in the cavity, then pipe frosting over it.

    - Use as a topping for Pavlova. I like to do the layer of whipped cream, then the curd, and finally the fruit topping. You can even mix some into the whipped cream to flavour it. Alternately, it’s great as an offering on a Pavlova Dessert Board.

    - Spoon it over ice cream, Cheesecake, or crepes.

    - We like to drizzle it over yogurt that’s been topped with my Porter’s Yogurt and Ice Cream Topping.

    - You can also make layered parfaits with curd and yogurt, or curd and cottage cheese.

    * When filling layered cakes with curd, it’s best to pipe a ring of frosting around the outer perimeter of the layer being filled, then fill the inside of that border with the curd.

    This gives some stability to the filling layer, and will prevent the curd from oozing out.

    3 cranberry tarts on a plate, next to a jar of cranberry curd and a bowl of fresh cranberries.

    Tips for Making Cranberry Curd

    Cranberry Curd Ingredients

    Most of the ingredients are super simple: Cranberries, sugar, eggs, and butter.

    Be sure to use actual cranberries, not bottled juice. It really does not turn out as well when using bottled!

    You can use fresh or frozen cranberries for this.

    Use basic white granulated sugar for the best taste.

    Also, for the best shelf life, use nice fresh eggs.

    One last ingredient, the one that’s key to making a great cranberry curd?

    Citric acid.

    We initially started buying citric acid for use with our Homebrewed Ciders and Wines (along with Acid Blend), but over the years, we've been using it a lot more in our kitchen.

    You can find it used in such things like my replica Beep Drink, as part of the fun rim on my Fuzzy Peach Candy Cocktail, and as part of my Wine Slush Mix - always a favourite for gifting!

    Citric acid is the “secret” ingredient to providing enough acid for the curd to set up, without diluting the flavour of the curd.

    A biscuit on a white plate, with cranberry curd dripping off the biscuit.

    Cranberry Curd Equipment

    You don’t need a ton of equipment to make curd, but each piece you do need is important. Here’s the rundown:

    Heavy Bottomed Pot OR Double Boiler

    Personally, I prefer using a heavy bottomed pot, but a double boiler is the traditional way to do this... more on that in a bit!

    A Silicone Whisk

    Yes, wire whisks are great in general... but they can react with the acid in your cranberry curd, and make it taste metallic.

    I like to avoid that whole thing, and just use a silicone whisk.

    When making curd, I use the smallest whisk in my Set of 3 Silicone Whisks.

    I just find that the smaller one is best to keep everything moving, and prevent clumps.

    That said, any brand of silicone whisk should do just fine.

    A Thermometer

    For both proper thickening AND food safety reasons, I like to use a thermometer when making fruit curds.

    You can use any thermometer that will accurate read a temperature of 165 F.

    Personally, I like to use a Infrared Cooking Thermometer. It's quick, easy, and no-mess!

    Fine Mesh Wire Strainer

    Once you’re done cooking the cranberries, you’ll want to press them through a Fine Mesh Wire Strainer.

    This gets all the bits of skin out of the cranberry pulp, allowing for a nice smooth final product.

    I tend to stir/scrape the mixture against the wire, with a silicone spatula.

    A jar of cranberry curd on a small white plate, next to a spoon with curd on it.

    Cooking Technique

    While you’re “supposed” to cook this over a double boiler - and I did in the photos - I’ll be honest... I never do.

    I like to cook my cranberry curd over low, direct heat. I whisk it constantly, and it’s ready in just minutes - so much less fussy.

    If you’re not cooking it over higher heat and you keep an eye on it / keep whisking, you’re not going to end up with clumps.

    I like to use a heavy bottomed pot, for the best heat distribution.

    You’ll find that when you start out, there will be a lot of foaming. As you approach the right temperature, that foaming will subside - that’s when you should really start keeping an eye on the temperature, to avoid overcooking it.

    Finally, just know that the curd will thicken more as it cools, so don’t be so worried if it’s not as thick as you’d like.

    If you followed the recipe, did the spoon trick (more on that later), and your curd reached 165F, it’ll thicken!

    Two biscuits topped with cranberry curd on a plate, with a spoon.

    How Long Does Cranberry Curd Last?

    Depending on who you ask, homemade cranberry curd will last up to a month or two in the fridge. (ALWAYS refrigerate your curd!)

    Personally, I find it’s best to use it up within 2 weeks, for the best flavour.

    Can I Freeze Cranberry Curd?

    Yes! It’ll keep for about 6 months in the freezer, and you can freeze it right in a canning jar.

    Freeze your curd as fresh as possible - ie, don’t wait til it’s about to go bad.

    When you want to use it, let it defrost in the fridge for a day or two before use.

    Once the cranberry curd is thawed, you’ll want to use it within a week or two.

    3 cranberry tarts on a plate, next to a jar of cranberry curd and a bowl of fresh cranberries.

    How to Make Cranberry Curd

    Full recipe follows, but let's start with a pictorial overview!

    In a small pot, heat cranberries and water. Simmer for 2 minutes, mashing as it cooks.

    Cranberries simmering in water.

    Press cranberry pulp through a wire strainer, discarding the solids left behind.

    Cranberries being pressed through a wire sieve.

    Set pulp aside.

    The remnants of pressed cranberries in the sieve, and the pulp that was pressed through it.

    In a small pot, whisk together egg yolks, large egg, and sugar until well combined.

    Eggs and sugar being whisked together.

    Add the cranberry pulp and the citric acid, whisk until well combined.

    Cranberry pulp being added to the eggs and sugar and whisked in.

    Cook over medium heat, whisking constantly, until mixture thickens. It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon.

    A pot of cranberry curd being whisked to cook, and a curd coated back of a spoon with a streak in it.

    Ideally, you want the mixture to reach 165F - I use an infrared surface thermometer for this.

    Once the mixture is thick/hot enough, transfer to a bowl. Add the pieces of butter, whisking until well incorporated.

    Butter being whisked into the curd.

    Once all of the butter has melted in and been fully incorporated into the curd, transfer cranberry curd to your storage container and chill for at least 1 hour before use.

    A jar of cranberry curd next to a measuring cup.

    Two biscuits topped with cranberry curd on a plate, with a spoon and jar of curd nearby.

    More Fruit Curd Recipes

    Looking for more fun fruit curd recipes to dress up your breakfasts, brunches, or desserts? I've got you covered!

    Blackcurrant Curd
    Blueberry Curd
    Grape Curd
    Grapefruit Curd
    Kiwi Curd
    Lemon Curd
    Lime Curd
    Mango Curd
    Orange Curd
    Passionfruit Curd
    Raspberry Curd

    A jar of cranberry curd on a small white plate, next to a spoon with curd on it.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

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    A jar of cranberry curd on a small white plate, next to a spoon with curd on it.
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    3.34 from 3 votes

    Cranberry Curd

    This cranberry curd is easy to make - from fresh or frozen cranberries, Great for any time of year, but extra nice as a holiday brunch item!
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Cooling Time1 hour hr
    Total Time1 hour hr 20 minutes mins
    Course: Breakfast, Condiment
    Cuisine: British
    Servings: 20 Servings (About 2 cups)
    Calories: 76kcal
    Author: Marie Porter

    Equipment

    Wire Mesh Strainer
    Silicone Whisk
    Infrared Surface Thermometer

    Ingredients

    • 2 cups Cranberries Fresh or frozen & thawed
    • ¼ cup Water
    • ¾ cup Granulated Sugar
    • 3 Large Egg Yolks
    • 1 Large Egg
    • 1 teaspoon Citric Acid
    • 6 tablespoon Salted Butter Chilled and cut into pieces.

    Instructions

    • In a small pot, heat cranberries and water. Simmer for 2 minutes, mashing as it cooks.
    • Press cranberry pulp through a wire strainer, discarding the solids left behind. Set pulp aside.
    • In a small pot, whisk together egg yolks, large egg, and sugar until well combined. Add the cranberry pulp and the citric acid, whisk until well combined.
    • Cook over medium heat, whisking constantly, until mixture thickens. It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon. Ideally, you want the mixture to reach 165F - I use an infrared surface thermometer for this.
    • Once mixture is thick / hot enough, transfer to a bowl. Add the pieces of butter, whisking until well incorporated.
    • Once all of the butter has melted in and been fully incorporated into the curd, transfer cranberry curd to your storage container and chill for at least 1 hour before use.

    Notes

    This cranberry curd will last for 2 weeks in the fridge, or a few months in the freezer. (Thaw overnight in the fridge before use!)

    Nutrition

    Calories: 76kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 35mg | Potassium: 16mg | Fiber: 1g | Sugar: 8g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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    Reader Interactions

    Comments

    1. pat holmes

      April 06, 2023 at 5:02 pm

      I would like to can in a regular canner so I can ship the curd to friends. What procedure would I use?

      Reply
      • Marie Porter

        April 07, 2023 at 9:56 am

        Honestly, I'm not well versed in canning - beyond just things like pickles- and I have never tried canning curd. I have no idea if / how it would be safe to can these recipes.

        Reply

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