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    Home » Desserts

    Cranberry Curd

    December 12, 2021 by untoldrecipesbynosheen Leave a Comment

    Jump to Recipe - Print Recipe

    Cranberry Curd, if you've ever tasted it, is the fall version of lemon curd! I can't stop eating it or looking at it! The color, a beautiful crimson, has the perfect holiday vibes!

    cranberry curd

    What is Curd?

    Curd is a fruit spread made with juice, sugar, eggs and butter. Lemons are the most popular and earliest known fruit that curd was made of. However, today we find all kinds of exotic flavors, such as this cranberry curd right here.

    What Do You Eat Curd With?

    When curd was first invented, in the late 19th century, it was primarily eaten with bread or scones, in place of jam. Now a days, there are many different ways to eat it. Some of the best ideas are listed in zestfulkitchen.com and include everything from oatmeal to parfaits.

    I personally am planning on making a batch of my no-churn-vanilla-bean-ice-cream and making some parfaits using some of this delicious cranberry curd!

    A holiday trifle with this would be perfect as well. Some plain cake layered with the curd, some mascarpone and fruit. SImple, yet delicious!

    Another great option is a tart. You can use my sweet-tart-crust recipe or use a store bought crust. For the tart, pour the curd in the crust and bake for about 10 minutes at 350 degrees so it sets. Cool and serve!

    Another favorite is to put the curd in jars and distribute it as gifts to friends . I love giving homemade food as gifts to people, I feel it's an act of love and alot more thoughtful than store bought gifts.

    The Recipe

    As when making any curd, during the cooking process, timing is key. To make sure that my curd is silky smooth and doesn't curdle, I keep all my ingredients measured and handy.

    cranberry curd ingredients

    Cranberry season is so short lived that I like to buy a large batch of berries and freeze them to use throughout the year. When making the curd, I take them straight from the freezer and put them in the saucepan with the other ingredients to boil them.

    boil the cranberries

    As the berries cook, pectin is released and a thick mixture is formed. I mash the berries with a masher and then strain them through a sieve. If you want to shorten the cooking time and don't mind some texture in your curd, you can use an immersion blender to puree and skip the straining. However, the curd won't be as silky this way.

    strain the cranberries

    When adding the eggs, it's important to pour them in a gentle stream and stir constantly. This insures that they don't curdle. Keep stirring till they thicken. At this point add the cornstarch slurry.

    This is not essential and you will find that there are many recipes that don't have it in their list of ingredients. However, I like to add it as it gives the curd a nice glossy finish. Once again, stir constantly and as soon as the curd thickens and glosses turn the stove off.

    At this point, add in the butter 2 tablespoons at a time, till it completely melts. Let the mixture cool to room temperature before putting it in jars to store.

    thicken the  curd

    Storing The Curd

    Storing the curd is easy, depending on how you want to go about it:

    The Fridge: Store the curd in glass canning jars {make sure to sterilize them first} and store it in the fridge for upto 2 weeks.

    The Freezer: Store in an airtight container for upto a year. That's right! This will stay good in your freezer for upto 1 year!

    Now go make yourself a batch and post some pictures and tag me when you do! A rating and comment would be awesome too!

    Cranberry Curd

    Nosheen Babar
    Tart, sweet and silky smooth, this beautiful crimson Cranberry Curd is perfect for all your holiday desserts!
    5 from 1 vote
    Print Recipe
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    Prep Time 15 mins
    Cook Time 30 mins
    straining the berries 15 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 16
    Calories 152 kcal

    Ingredients
      

    • 16 oz cranberries
    • 1 ⅓ cup granulated sugar
    • ⅓ cup pomegranate juice
    • 1 cup water
    • 3 egg yolks
    • 2 whole eggs
    • 1 ½ tbsp cornstarch
    • ⅓ cup water
    • 8 tbsp butter

    Instructions
     

    • Cook the cranberries, sugar, pomegranate juice and 1 cup water in a saucepan
    • Beat the egg yolks and eggs and set aside for later
    • Make a slurry of the cornflour and ⅓ cup water and set aside for later
    • Once the cranberry mixture starts boiling, mash the berries
    • After the mixture thickens a little bit remove from the stove and strain through a sieve
    • Return to the stove and slowly add the egg mixture to the cranberry mixture and whisk constantly till it thickens
    • Once the mixture thickens, add the cornflour slurry to thicken further and add some gloss
    • As soon as the mixture is thick, remove from the stove and start adding the butter, 2 tablespoons at a time
    • Once the butter is melted, cool the curd and serve!

    Nutrition

    Serving: 1gCalories: 152kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 72mgSodium: 62mgPotassium: 49mgFiber: 1gSugar: 18gVitamin A: 270IUVitamin C: 4mgCalcium: 13mgIron: 1mg
    Keyword Christmas Dessert, Fall Favorites, holiday desserts, Pies and tarts, Thanksgiving
    Tried this recipe?Let us know how it was!

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    Hi, I'm Nosheen! Welcome to my world of Authentic South Asian recipes and much
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    I’ve loved to cook from a very early age and my cooking style incorporates authentic recipes that hail from my mother's and grandmother's kitchens as well as many that I’ve developed and created along the way. 

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