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

How to Make Cranberry Curd


  • 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.

Printable Recipe Card

About Cranberry Curd

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