Cranberry Curd – a rich dessert spread for the holidays! Cranberry curd is tart yet sweet and is delicious when spread on scones or toast, drizzled over pancakes or waffles, baked in a tart, stirred into yogurt and so much more! It also makes a wonderful hostess gift for the holiday season.
Wow, November is just really seeming to fly by! We have been so busy at work, and my weekends have been almost just as busy and here we are already two thirds way through the month! All my American friends and family are busy prepping for Thanksgiving, and I am over here just patiently waiting for Black Friday so that I can get my shopping on!
With only 35 days left until Christmas I have really been thinking about all the goodies I want to make, and planning out the gifts I would like to buy for my loved ones (and let’s be real, I always buy a Christmas gift for myself too haha). There are all sorts of parties and events coming up too to be prepared for as well! It’s a busy time of year, but I just love it!
With all of these festivities coming up, I just had to share a new festive recipe with you! You are going to absolutely flip for this creamy and dreamy spread!
What is Cranberry Curd?
Cranberry curd is a rich dessert topping or spread. It’s buttery, creamy, and tart yet sweet. Think of it like a creamy jam if you will. Made with simple ingredients like eggs, sugar, salt and butter along with cranberries, it easily comes together on the stove-top.
How to Make Cranberry Curd
Making cranberry curd is pretty easy to do. I’ve outlined the steps here, and you can view the full recipe below at the end of this post!
You only need a few key ingredients for this delicious rich spread: cranberries, water, egg yolks, an egg, sugar, butter and salt. Fresh or frozen cranberries both work for this recipe, so use whichever is easiest for you.
You make cranberry curd on the stove-top, starting by combining the cranberries and water in a small to medium sized pot and cover with a lid. Cook them over medium heat for about 10 minutes, when the cranberries should begin to burst. This may take a couple minutes longer if you are using frozen berries!
Next, you will press the cooked cranberries through a mesh strainer with a spoon. This step may take a little time to do, but helps ensure your curd is nice and smooth in the end. Remember to scrape the underside of the strainer to get all the ruby goodness! You then add them back to the pot and set aside off the element for a couple minutes as you prep for the next step.
Whisk together the egg yolks and egg in a small bowl. Add to the cranberry mixture along with the sugar and salt, quickly whisking to incorporate and prevent the eggs from becoming scrambled eggs! You place the pot back over medium heat, and whisk, whisk whisk away for 8-10 minutes until the mixture has thickened.
Finally, you stir in the butter and remove the curd from the heat. Once you have poured it into a jar or bowl, cover and let the curd chill in the fridge for at least 1 hour before serving. Voila – freshly made cranberry curd is yours to enjoy!
Uses for Cranberry Curd
There are so many ways that you can enjoy cranberry curd! Here are some suggestions:
- Spread on a scone, english muffin, toast, croissant, muffin or biscuit
- Use as a topping for pancakes, french toast or waffles
- Use as a filling for crepes
- Stir into yogurt or cottage cheese
- Spooned on top of ice cream
- Use as a topping for pound cake, angel food cake, cheesecake or pavlova
- A filling for cream puffs or choux pastry, macarons, tarts, or doughnuts
- Fold into whipped cream to make a mousse
- Substitute for lemon curd in your favourite lemon bar recipe
- Eat it by the spoonful!
Doesn’t that entire list just sound absolutely delicious!?
Want to spread the love? Pour the cranberry curd into a nice jar, tie a pretty ribbon around it and give it as an edible hostess gift this holiday season!
Love curd? Try my recipe for blood orange curd!
Throw an extra bag or two of cranberries to your shopping list this week, because you know you aren’t going to be able to stop eating this!
If you make this cranberry curd please let me know! You can leave a comment below, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram with the hashtag #zestandsimmer. I am always thrilled to hear from you!
- 2 1/2 cups cranberries (fresh or frozen)
- 1/2 cup water
- 2 large egg yolks
- 1 large egg
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter
- 1/8 tsp salt
- Add the cranberries and water to a small-to-medium sized pot. Cover and place over medium heat and cook until cranberries burst, about 10 minutes (may take a couple minutes longer if you are using frozen cranberries).
- Remove from heat, and press the cranberries through a mesh strainer with a spoon. Be sure to scrape the underside of the strainer to collect all the puree. Pour back into the pot and set aside off the heat.
- Whisk together the egg yolks and egg in a small bowl. Add to the cranberry mixture along with the sugar and salt, whisking quickly to incorporate (be sure to do this quickly as possible so that the eggs don't cook from the heat of the cooked berries and turn into scrambled eggs!).
- Place the pot back over medium heat and whisk continuously for 8-10 minutes, until the mixture has thickened. Stir in the butter until fully combined and then remove from heat.
- Pour the cranberry curd into a bowl or jar, cover and chill in the fridge for at least 1 hour before serving.