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Get your hands on some fresh cranberries this season so you can whip up a batch of this super easy cranberry curd! It’s delicious over everything from pancakes to ice cream, and makes for a terrific tart and pie filling!
*Please note* this post was originally posted in 2020. I’ve since updated the post text and added a video but the recipe remains the same.
It’s cranberry season! That’s what we call this time of year right?!
If you had asked me in the first half of my life if I was going to be excited about fresh cranberries being in stock at the grocery store, I would have given you a very weird look. But here I am, and I am SO EXCITED. I buy about 10 bags of them at the store so I can use them in recipes during the holidays, and I freeze the rest. Frozen cranberries are so good in muffins, breads, donuts and smoothies.
I always make sugared cranberries too to use as a garnish or just in my holiday food photos. The kids love eating them too (can’t imagine why – they’re not covered in sugar or anything)! Without sugar, they’re less keen.
This year, I knew I wanted to make cranberry curd at some point, but the opportunity was presented to me when I had a bunch of egg yolks in the fridge waiting to be used up!
What Is a Fruit Curd?
When you hear the word “curd” you might think of the milk version, which is what you get when you combine vinegar or lemon juice with milk. This is often the basis used for making cheese. A fruit curd is very different!
Curd made with fruit is basically a dessert spread or topping, typically made with citrus fruit such as lemon or lime. My Meyer lemon curd is delicious, by the way! Fruit curd can also be made with other fruits though, such as cranberries!
The making of a fruit curd involves butter, sugar and egg yolks. It’s honestly one of my favourite ways to use up extra egg yolks when you’ve only used the whites for something.
How Do You Make Cranberry Curd?
Luckily, this recipe is another of my easy 3 (or 4) ingredient recipes! You’ll only need:
- cranberries (fresh or frozen)
- sugar
- egg yolks
- butter
1. Start by heating up the cranberries on the stove with a mixture of water and sugar.
2. Once everything comes to a boil, let it simmer for 10 minutes. You might hear some of the cranberries popping! After about 10 minutes, allow the mixture to cool for about 5 minutes before transferring it to a high powered blender and blending on high for a couple of minutes, until it is completely smooth.
Tip: Instead of a traditional blender, you could use an immersion blender. If you cannot get the mixture very smooth, you may want to pour it through a fine mesh sieve before moving on to the next step.
3. Transfer the mixture back to the pot, and whisk in 3 large egg yolks. Continue whisking for 5-7 minutes over medium heat, until the curd thickens up and begins to coat the back of a spoon.
4. Remove the curd from heat, transfer it to a sterile container (I like using mason jars) and allow it to cool completely before covering and chilling in the fridge.
What Can You Do With Cranberry Curd?
There are so many ways to use cranberry curd! I love to spoon it over toast, pancakes, French toast or waffles. You can also use it as a cake or cupcake filling, cookie filling or an easy filling for a tart or pie. I’ve also seen it layered in a trifle, and stirred into ice cream or yogurt.
Next year I think I’m going to make some cranberry curd bars!
The possibilities are endless.
How Long Does Curd Last in The Fridge?
Sealed in an airtight container, the cranberry curd will keep in your fridge for up to 2 weeks, or stored in the freezer for up to a year! Just thaw it in the fridge overnight the day before you plan to use it.
I have also heard that curd will last up to a month in the fridge, but to be safe I wouldn’t push it past 2 weeks!
Cranberry curd is also a terrific holiday gifting idea for your neighbors! You might want to include a little note with it for some ideas of what to do with it, as well as storing instructions. Personally, I’m going to hoard all of mine to myself!
Check out these other saucy recipes from the blog:
And some cranberry treats you may enjoy:
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Cranberry Curd
- Total Time: 40 minutes
- Yield: 2 cups 1x
Description
Get your hands on some fresh cranberries this season so you can whip up a batch of this super easy cranberry curd! It’s delicious over everything from pancakes to ice cream, and makes for a terrific tart and pie filling!
Ingredients
- 12 oz fresh (or frozen) cranberries
- 1/2 cup granulated sugar
- 3/4 cup water
- 3 large egg yolks
- 2 tbsp unsalted butter
Instructions
- In a medium saucepan, combine the cranberries, water and sugar together and set at medium-high heat. Once the mixture begins to boil, turn it down to low and let it simmer for about 10 minutes. Remove from heat and let it cool for about 5-10 minutes.
- Transfer the mixture to a high-powered blender and blend on high for 1-2 minutes or until completely smooth. If you do not have a high-powered blender you can use an immersion blender as well. However you blend it, if it is not completely smooth after a few minutes, I would recommend pushing the mixture through a sieve.
- Add the smooth mixture to a pot along with the 3 egg yolks and whisk to combine. Place the pot back on the stove over medium heat and continue to heat and whisk for about 5-10 minutes or until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter until melted. Pour the curd into a sterile container and allow it to cool completely before covering and storing in the fridge.
Cranberry curd can be kept for up to 2 weeks in the fridge, in an airtight container, or up to 1 year in the freezer. To thaw, place the container in the fridge overnight and use the next day.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: sauces
- Method: stovetop
- Cuisine: american
What a photo Katherine ! Bravo ! So beautiful …..
Oh thank you so much!!
Can you can cranberry curd?
I don’t see why not! I have never tried it myself.
I still have fresh cranberries in my fridge so this is on my list to make this weekend. I’ll let you know how it goes!
Definitely let me know!! I need to make another batch!
Do you have a recipe or advice using this a a pie filling? Or a way to stiffen it to make neater servings? Thanks for the wonderful ideas!
Hi there! I don’t have a recipe for it but you could add heat the curd up with a cornstarch slurry to thicken it up, then place it in the fridge until completely cool before using it in the pie 🙂
I’m not usually one to leave recipe reviews but this recipe is so good! I added nutmeg and cinnamon to mine for a spiced version, and maybe a 1/4 cup more sugar because I wanted it a little sweeter and it came out perfect! Can’t wait to try it over some goats cheese on a charcuterie board!
Looks delicious! Was planning on making a cranberry tart for Thanksgiving with a homemade shortbread crust. Will this recipe make enough filling for one tart in a regular pie pan? And is there anything about the recipe you’d recommend tweaking for a tart?
Such odd timing, I literally just finished making another batch! If you’re doing a 9″ or 10″ tart pan, the filling should be enough. To ensure the curd is thick enough for the tart, maybe use a touch less water (about 4 tbsp less) and ensure you let the curd simmer (whisking often) long enough to thicken up. Good luck!!
This looks so good! What a great alternative to the usual sauce!
Thanks for sharing! Does it freeze well?
How much is this supposed to make? Unsure if this will fill a tart, or just make mini tarts to make sure there is enough. Thank you!
It makes about 1 pint. It’s enough to fill a 9″ tart!
It is delicious! It tasted amazing with my gingerbread cake!
It’s perfect with gingerbread!