Cranberry Curd

Pat Duran


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

★★★★★ 1 vote
makes 1 1/2 cups
5 Min
10 Min
Stove Top


1/2 lb
fresh whole cranberries (about 2 1/2 cups)12 ounces
1/2 c
2 Tbsp
fresh lemon juice
3 large
egg yolks
1 large
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


1In 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.
2Whisk 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.
3Place 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.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy