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cranberry curd

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This recipe is a kitchenconfidante.com special holiday simple recipe. I just love this curd- it has so many uses.

(1 rating)
yield serving(s)
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For cranberry curd

  • 1/2 lb
    fresh whole cranberries (about 2 1/2 cups)12 ounces
  • 1/2 c
    water
  • 2 Tbsp
    fresh lemon juice
  • 3 lg
    egg yolks
  • 1 lg
    whole egg
  • 1 1/2 tsp
    cornstarch mixed with 1 tablespoon water
  • 2/3 c
    granulated sugar
  • 1/4 c
    brown sugar
  • 3 Tbsp
    unsalted butter, cut into small pieces
  • 1 Tbsp
    grand marnier,optional

How To Make cranberry curd

  • 1
    In a small saucepan, combine the first 3 ingredients over medium heat. Cook until the berries pop and the liquid bubbles. Remove from heat and pour into a strainer, pressing well with a spoon. Be sure to scrape all the red puree on the underside of the strainer into the bowl also. Pour puree back into the saucepan and set aside to cool.
  • 2
    Whisk the egg yolks and whole egg until combined. While whisking pour in both the sugars , and butter whisking until light yellow. Add the egg mixture to the cranberry puree in the sauce pan,and the cornstarch mixture, continue whisking, until creamy and well incorporated, takes about 1 minute.
  • 3
    Place over medium heat, still whisking, until the custard thickens and can coat the back of a wooden spoon- 10 minutes. Remove from heat, and stir in liqueur. Strain, if desired, into a bowl or jar,(or leave as it is) cover surface with plastic wrap and chill in the refrigerator for at least one hour.
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