I grabbed fresh cranberries this season to whip up a super easy cranberry curd for pancakes, ice cream, or tart fillings, and my Curd Recipe makes the whole thing straightforward.

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I never thought cranberry curd would become my favorite for everything from pancakes to ice cream, but here we are. Using fresh cranberries and unsalted butter gives it this punchy, silky thing that somehow balances sweet and tart, and yeah its shockingly simple.

I like to spoon it into tarts, smear it on cake layers, or just eat it straight from the jar when no one is looking. If youve ever saved a recipe labeled Curd Recipe in hopes it would be worth the effort, trust me this one is.

Give it a shot, you might get hooked.

Ingredients

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Cranberries: Sharp, tart berries that add bright color, vitamin C and fiber, slightly puckery finish
Sugar: Sweetens and balances tartness, mostly simple carbs, it adds body and glossy texture
Eggs: Rich source of protein and lecithin, helps thicken the curd and make it silky
Butter: Fattening, but it adds a luxurious mouthfeel, gives creaminess and smooth finish
Lemon juice: Brightens and lifts flavor, adds acidity so curd sets, keeps it tasting fresh
Orange zest: Tiny bits of aromatic oil, lift sweetness and add bright orange perfume
Salt: Just a pinch balances the sweet, amplifies fruit notes, makes everything taste cleaner

Ingredient Quantities

12 ounces (about 3 cups) fresh cranberries

1 cup granulated sugar

1/4 cup water

3 large eggs plus 2 large egg yolks

6 tablespoons unsalted butter, cut into pieces

2 tablespoons fresh lemon juice

1 teaspoon orange zest

Pinch of salt

How to Make this

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1. In a medium saucepan combine 12 ounces fresh cranberries, 1 cup sugar and 1/4 cup water; bring to a simmer over medium heat, stirring now and then until the berries burst and the mixture is thick and reduced, about 8 to 12 minutes.

2. Roughly puree the hot cranberry mixture with an immersion blender or in a regular blender, then press it through a fine mesh sieve into a heatproof bowl to remove skins and seeds, use the back of a spoon to get as much puree as you can, discard the solids.

3. In a separate bowl whisk together 3 large eggs and 2 large egg yolks until smooth and a bit frothy.

4. Temper the eggs by slowly whisking about a third of the hot cranberry puree into the eggs, then whisk that egg mixture back into the remaining hot puree in the saucepan, keep whisking so the eggs dont scramble.

5. Return the saucepan to low heat and cook the mixture, stirring constantly with a wooden spoon or silicone spatula, until it thickens and coats the back of the spoon or reaches about 170 to 175 F, this usually takes 4 to 7 minutes; dont rush it with high heat or the curd will grain.

6. Remove from heat and immediately whisk in 6 tablespoons unsalted butter, a few pieces at a time, until totally smooth, then stir in 2 tablespoons fresh lemon juice, 1 teaspoon orange zest and a pinch of salt; taste and adjust a little if you want it brighter or sweeter.

7. For the silkiest texture press the curd through the fine mesh sieve one more time into a clean bowl, this gets rid of any bits or cooked egg.

8. Cover the surface of the curd directly with plastic wrap to prevent a skin from forming, let it cool to room temp, then refrigerate until fully chilled and set, at least 3 hours.

9. Store in jars in the fridge for up to 2 weeks or freeze in portions for longer storage, thaw in the fridge before using.

10. Use it on pancakes, ice cream, toast, folded into whipped cream or yogurt, as a tart or pie filling or swirled into cheesecake batter; it’s super versatile so dont be shy, experiment.

Equipment Needed

1. Medium saucepan (2 to 3 qt), for simmering the cranberries
2. Immersion blender or regular blender, to puree the hot berries
3. Fine mesh sieve, for pressing out skins and seeds
4. Heatproof mixing bowl, to catch the strained puree
5. Whisk, for eggs and tempering
6. Wooden spoon or silicone spatula, for stirring while it cooks
7. Instant-read thermometer, to check 170 to 175 F
8. Measuring cups and spoons, for sugar, water, butter, juice, zest
9. Plastic wrap, to press directly onto the curd so a skin doesnt form
10. Mason jars or airtight containers, for storing in the fridge or freezer

FAQ

Can I use frozen cranberries instead of fresh?

Yes, frozen works fine, you can use them straight from the freezer. Cook them a few minutes longer until they burst then press through a sieve to remove skins and seeds.

How long will the curd keep and how should I store it?

Store in a clean jar in the fridge, it should keep about 10 to 14 days. You can freeze it for up to three months, thaw slowly in the fridge before using.

My curd turned grainy or scrambled, what happened and can I fix it?

That usually means the eggs got too hot. Strain the curd to remove bits, then gently warm and whisk it over low heat or in a double boiler to bring it back together. Adding the butter slowly while whisking helps re-emulsify.

Can I make this without eggs?

Eggs give curd its silky texture, but you can make an eggless version using cornstarch. Mix a tablespoon or two of cornstarch with a bit of cold water and whisk into the cranberry puree, then cook until thick. Texture will be different, more like a thick jam.

What can I use this cranberry curd for?

So many things: spread on toast or scones, fill tarts or cakes, swirl into yogurt, use as a pancake or waffle topping, or spoon over ice cream.

Can I swap the lemon or orange for something else?

You need some acid to balance the sweetness, lemon works best. Orange zest adds brightness, you can skip it or use a little orange juice but use less since it adds more liquid and less of the strong citrus oils.

Cranberry Curd Recipe Substitutions and Variations

Cranberries: frozen cranberries work fine, use 1 to 1 by volume (thaw a bit first), or swap with tart cranberry sauce (1 cup sauce for 1 cup fresh) but cut added sugar by about 25 percent since canned sauce is sweet already.
Granulated sugar: swap with honey or maple syrup at 3/4 cup for every 1 cup sugar and reduce the water to about 1 tablespoon; expect a slightly darker flavor and softer set.
Eggs + yolks: replace with a cornstarch slurry for a vegan-ish curd — mix 2 to 3 tablespoons cornstarch with equal cold water, stir into the fruit, then simmer until thickened; curd will be glossy but less rich than egg curd.
Unsalted butter: use a 1 to 1 swap with vegan butter or refined coconut oil (same tablespoons), or stir in 2 to 3 tablespoons heavy cream instead for richness though it wont set quite as firm.

Pro Tips

1. Temper the eggs sloooowly and keep the heat low, whisking the whole time so they dont scramble; if you have a thermometer aim for about 170 to 175 F or use the old “coat the back of a spoon” check.

2. For the silkiest curd, strain the puree well then press hard on the solids to get every bit of flavor, and after cooking push it through the sieve one more time; that little extra effort makes a huge difference in mouthfeel.

3. Use room temp butter and add it in small pieces off the heat so it emulsifies, not melts into greasy streaks, and if the curd looks grainy take it off the heat and whisk vigorously or blitz briefly with an immersion blender to smooth it out.

4. Taste and adjust at the end remember acid brightens everything so a touch more lemon or orange can rescue a flat batch, and store by pressing plastic right onto the surface to avoid a skin then chill or freeze in portions for easy use later.

Cranberry Curd Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I grabbed fresh cranberries this season to whip up a super easy cranberry curd for pancakes, ice cream, or tart fillings, and my Curd Recipe makes the whole thing straightforward.

Servings

servings

Calories

232

kcal

Equipment: 1. Medium saucepan (2 to 3 qt), for simmering the cranberries
2. Immersion blender or regular blender, to puree the hot berries
3. Fine mesh sieve, for pressing out skins and seeds
4. Heatproof mixing bowl, to catch the strained puree
5. Whisk, for eggs and tempering
6. Wooden spoon or silicone spatula, for stirring while it cooks
7. Instant-read thermometer, to check 170 to 175 F
8. Measuring cups and spoons, for sugar, water, butter, juice, zest
9. Plastic wrap, to press directly onto the curd so a skin doesnt form
10. Mason jars or airtight containers, for storing in the fridge or freezer

Ingredients

12 ounces (about 3 cups) fresh cranberries
1 cup granulated sugar
1/4 cup water
3 large eggs plus 2 large egg yolks
6 tablespoons unsalted butter, cut into pieces
2 tablespoons fresh lemon juice
1 teaspoon orange zest
Pinch of salt

Directions

In a medium saucepan combine 12 ounces fresh cranberries, 1 cup sugar and 1/4 cup water; bring to a simmer over medium heat, stirring now and then until the berries burst and the mixture is thick and reduced, about 8 to 12 minutes.
Roughly puree the hot cranberry mixture with an immersion blender or in a regular blender, then press it through a fine mesh sieve into a heatproof bowl to remove skins and seeds, use the back of a spoon to get as much puree as you can, discard the solids.
In a separate bowl whisk together 3 large eggs and 2 large egg yolks until smooth and a bit frothy.
Temper the eggs by slowly whisking about a third of the hot cranberry puree into the eggs, then whisk that egg mixture back into the remaining hot puree in the saucepan, keep whisking so the eggs dont scramble.
Return the saucepan to low heat and cook the mixture, stirring constantly with a wooden spoon or silicone spatula, until it thickens and coats the back of the spoon or reaches about 170 to 175 F, this usually takes 4 to 7 minutes; dont rush it with high heat or the curd will grain.
Remove from heat and immediately whisk in 6 tablespoons unsalted butter, a few pieces at a time, until totally smooth, then stir in 2 tablespoons fresh lemon juice, 1 teaspoon orange zest and a pinch of salt; taste and adjust a little if you want it brighter or sweeter.
For the silkiest texture press the curd through the fine mesh sieve one more time into a clean bowl, this gets rid of any bits or cooked egg.
Cover the surface of the curd directly with plastic wrap to prevent a skin from forming, let it cool to room temp, then refrigerate until fully chilled and set, at least 3 hours.
Store in jars in the fridge for up to 2 weeks or freeze in portions for longer storage, thaw in the fridge before using.
Use it on pancakes, ice cream, toast, folded into whipped cream or yogurt, as a tart or pie filling or swirled into cheesecake batter; it's super versatile so dont be shy, experiment.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.