Cranberry Curd

Nutriscore Rating: 50/100

Bright, tangy, and irresistibly silky, this homemade cranberry curd is the ultimate seasonal treat to elevate your holiday baking or afternoon tea spreads. Bursting with the vibrant flavor of fresh or frozen cranberries, this luscious curd strikes the perfect balance of sweet and tart, making it an ideal topping for scones, pancakes, or even as a filling for tarts and cakes. Crafted with simple pantry staples like eggs, butter, and sugar, this recipe comes together in just 30 minutes and delivers a beautifully smooth texture, thanks to a quick puree and straining process. For an extra layer of flavor, a dash of vanilla can be added, giving this velvety spread an irresistible depth. Packed with festive flair and rich color, cranberry curd is your go-to recipe for a sweet and tangy treat that’s as versatile as it is delicious.

Recipe Information

• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

7 items

• 300 grams Fresh or frozen cranberries
• 200 grams Granulated sugar
• 3 pieces Large eggs
• 2 pieces Egg yolks
• 115 grams Unsalted butter
• 60 milliliters Water
• 1 teaspoon Vanilla extract (optional)

📝 Instructions

9 steps

1. Place the cranberries and water in a medium-sized saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the cranberries have burst and softened.

2. Use a fine-mesh sieve to strain the cranberry mixture into a heatproof bowl, pressing with a spatula to extract as much puree as possible. Discard the solids.

3. In a separate bowl, whisk together the eggs, egg yolks, and sugar until smooth and well combined.

4. Gradually add the cranberry puree to the egg mixture, whisking constantly to prevent curdling.

5. Return the mixture to the saucepan and cook over low to medium heat, stirring continuously with a heatproof spatula, for about 8-10 minutes or until the curd thickens and coats the back of the spatula. Do not let the mixture boil.

6. Once thickened, remove the saucepan from the heat and immediately stir in the cubed butter, one piece at a time, until fully melted and incorporated.

7. If using vanilla extract, stir it in at this stage for additional flavor.

8. Allow the curd to cool slightly, then transfer it to sterilized jars or an airtight container. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming.

9. Refrigerate for at least 2 hours to allow the curd to set fully. The cranberry curd can be stored in the refrigerator for up to one week.

Nutrition Facts

1 serving (144.0g)

Calories		349
% Daily Value*
Total Fat		19.6 g	25%
	Saturated Fat	11.2 g	56%
	Polyunsaturated Fat	0.0 g
Cholesterol		196 mg	65%
Sodium		41 mg	2%
Total Carbohydrate		40.0 g	15%
	Dietary Fiber	2.3 g	8%
	Total Sugars	35.9 g
Protein		4.3 g	9%
Vitamin D		0.9 mcg	4%
Calcium		29 mg	2%
Iron		0.7 mg	4%
Potassium		88 mg	2%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1059 cal (49.9%%)

Protein: 102 cal (4.8%%)

Carbs: 960 cal (45.3%%)