Cranberry Curd

15 Reviews
ADD YOUR REVIEW
Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on Time
35 Mins
Total Time
1 Hour 35 Mins
Yield
Serves 20 (serving size: 2 tablespoons)
By Sidney Fry, MS, RD
December 2012
RECIPE BY Cooking Light

This recipe makes about 2 1/2 cups, but you can easily double it. Simply allow more time for the curd to thicken.

Ingredients

  • 1/2 cup water
  • 2 tablespoons fresh lemon juice
  • 1 (12-ounce) package fresh cranberries
  • 2/3 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons unsalted butter, softened
  • 2 large egg yolks
  • 1 large egg
  • 1 1/2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 tablespoon Grand Marnier

Nutritional Information

  • Calories 67
  • Fat 1.9g
  • Satfat 1g
  • Monofat 0.6g
  • Polyfat 0.2g
  • Protein 0.7g
  • Carbohydrate 12.1g
  • Fiber 0.8g
  • Cholesterol 35mg
  • Iron 0.2mg
  • Sodium 20mg
  • Calcium 8mg

How to Make It

Step 1

Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until cranberries pop. Place cranberry mixture in a blender or food processor; process until smooth. Strain cranberry mixture through a fine sieve over a bowl; discard solids.

Step 2

Combine sugars and butter in a bowl; beat with a mixer at medium speed until well combined. Add egg yolks and egg, 1 at a time, beating well after each addition. Stir in cranberry mixture, cornstarch, and salt. Place mixture in the top of a double boiler. Cook over simmering water until a thermometer registers 160° and mixture thickens (about 10 minutes), stirring frequently. Remove from heat; let stand 5 minutes. Stir in liqueur. Cover and refrigerate up to 1 week.

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Ratings & Reviews

ClaireFB's Review

erina93
January 16, 2014
N/A

Kvavava's Review

jenggeb
December 19, 2013
N/A

DeniseWyo's Review

DeniseWyo
December 16, 2013
N/A

packer80gal's Review

julibaranello
March 19, 2013
Can frozen berries be used and can this be frozen as a curd or preserved by canning?

jenggeb's Review

packer80gal
February 16, 2013
Wow, is this delicious! It's also beautiful. I quadrupled the recipe and made a bunch of jars of it for gifts and it was a huge hit! It's not difficult to make, but a bit messy.

carengio's Review

carengio
January 06, 2013
OMG - THIS IS WONDERFUL!! Great on toast! Yummy in morning oatmeal! Can't wait to try it on a turkey sandwich! Hope my sister-in-law will use it in her annual Christmas pinwheel cookies! THANKS!! BTW - My husband is diabetic so I substituted 1/2 cup Splenda for the 2/3 cup white sugar.

taves7's Review

nanhey
January 02, 2013
Super good! My friend and I made this and it was a snap. Straining the cranberry is time consuming but overall this is a fun and tasty recipe.

sarahK's Review

pb5542
December 23, 2012
N/A

erina93's Review

taves7
December 19, 2012
This was so good that I am second-guessing giving it as gifts as originally planned! I have love eating it swirled in oatmeal. I didn't have a double boiler but just put it in a glass bowl on top of another pot and made sure the seal was tight.

eppercival's Review

Strawberry318
December 17, 2012
Yum! After trying this recipe out at home I decided it was worthy of becoming Christmas gifts for my co-workers! I packaged in small jars (with instructions to refrigerate and eat within one week) and gifted with Cranberry- Sweet Potato Quick Bread also from Cooking Light! A bit time consuming, but certainly worth the effort!