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overhead view of a glass bowl filled with pink cranberry curd

Cranberry Curd

Victoria
Although most traditional curd recipes feature citrus, this beautiful pink curd features fresh cranberries. It makes a wonderful cake filling, and is delicious spread on bread, scones, biscuits, and more.
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Afternoon Tea, Breakfast, Brunch, Dessert
Cuisine American, French
Servings 3 cups
Calories 125 kcal

Ingredients
  

  • 12 oz fresh cranberries
  • 3/4 cup + 1 1/2 T. water
  • 5 T. unsalted butter
  • 1 1/4 cup sugar
  • 5 large eggs

Instructions
 

  • Add the cranberries and water to a medium saucepan over medium-high heat. Cook until the berries have popped and are tender. Pass the cranberries through a food mill fitted with the plate with the smallest holes or press through a fine-mesh sieve. Return the puree back into the pan.
  • Add the butter and sugar and bring to medium heat. Lightly beat the eggs in a separate bowl and then add them to the cranberry mixture, stirring/whisking continuously so the eggs don’t scramble. The curd is thick enough when it coats the back of a wooden spoon and running your finger over it will leave a streak.
  • Once thickened to this point, pass through a fine-mesh sieve to make sure there are no scrambled egg remnants. Press a piece of plastic wrap directly against the curd to keep a skin from forming. Cool completely in the refrigerator before serving.

Notes & Nutrition

Servings 24.0 * calories 125 * Total Fat 3 g * Saturated Fat 2 g * Monounsaturated Fat 1 g * Polyunsaturated Fat 0 g * Trans Fat 0 g * Cholesterol 45 mg * Sodium 15 mg * Potassium 15 mg * Total Carbohydrate 22 g * Dietary Fiber 0 g * Sugars 10 g * Protein 1 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*