• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Untold Recipes By Nosheen
  • All Recipes
  • My Story
  • Subscribe
  • Work With Me
  • Summer
menu icon
go to homepage
  • All Recipes
  • My Story
  • Subscribe
  • Work With Me
  • Summer
search icon
Homepage link
  • All Recipes
  • My Story
  • Subscribe
  • Work With Me
  • Summer
×
Untold Recipes by Nosheen » Recipes » Desserts

Cranberry Curd

Modified: Feb 14, 2024 · Published: Dec 12, 2021 by Nosheen Babar · This post may contain affiliate links · 2 Comments

Sharing is caring!

55 shares
  • Facebook22
  • LinkedIn
  • Print
  • Email
Jump to Recipe Print Recipe

If there's anything that'll put you in a holiday mood, it's this delicious Cranberry Curd recipe. With its vibrant color, sweet and tart taste, and a cooking time of just 30 minutes, it will become your favorite holiday treat!

WANT TO SAVE THIS RECIPE?

We'll email this post to you, so you can come back to it later!

Perfect for a holiday dessert, there are so many ways to use this cranberry curd once it's prepped and in your fridge. I like to make parfaits with some of the curd and my no-churn-vanilla-bean ice cream; or a holiday trifle with some cake, curd, mascarpone, and fresh fruit.

Another option I love is to pour the cranberry curd into my sweet-tart-crust recipe, bake it for 10 minutes at 350 degrees till it sets, chill it, and serve it with some whipped cream. The options are limitless.

Jump to:
  • Why you'll love this recipe
  • Ingredient notes
  • Substitutions & variations
  • Step-by-step instructions
  • Expert Tips
  • Recipe FAQS
  • Other recipes you may like
  • Cranberry Curd

Why you'll love this recipe

  • Perfect for a seasonal dessert - Nothing says "holidays" like cranberries. So many different desserts can be made just with this cranberry curd, in addition to the ones mentioned above. Filling for cakes, cookies, cream puffs, and cheesecake bars are just a few ideas to get you started.
  • Great to give as a gift - Make a large batch and give jars to family, friends, and neighbors as holiday gifts. Attach a note with suggestions for using it over the holidays, and I promise they'll love you for it!
  • Light and delicious - I love that the curd is light and fruity. It makes a refreshing change from all the other heavier holiday desserts.
  • Great to make ahead - With an extended freezer life, this is a great recipe to have on hand for the holidays. Make it a few weeks ahead, and then assemble your final dessert the day you need to serve it.

Ingredient notes

  • Cranberries - Use fresh or frozen cranberries for this recipe. Since cranberry season is so short-lived, I often buy a few bags and freeze them to use as needed.
  • Eggs - Whole eggs and egg yolks are both needed in this recipe. Yolks add density and richness, but the little bit of white in the 2 whole eggs keeps the curd from getting too firm.
  • Butter - This helps make the cranberry curd creamy.
  • Sugar - Sugar helps provide the fruit curd with much-needed structure.
  • Pomegranate juice - I like adding some juice for extra flavor and color.
  • Cornstarch slurry - Cornstarch, while not essential, helps add a nice gloss to the cranberry curd.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Substitutions & variations

  • Try a different fruit curd - Lemon, mango, orange, passion fruit, the possibilities are limitless. Any slightly acidic fruit will make a delicious fruit curd.
  • Add some orange zest - Add a little orange zest to the cranberry curd for aroma.
  • Add some aromatics - Other aromatics like mint, ginger, vanilla, cardamom, and even pepper can elevate the flavor of the curd.

Step-by-step instructions

Boiling the berries

First step - Add the cranberries to a large stainless steel cooking pot. It's recommended not to use a metal utensil to cook the berries in as this gives the curd a metallic taste. However, I find that as long as I stay away from aluminum, my curd tastes okay. If your cranberries are frozen, add them directly to the pot. They're so tiny they defrost within minutes of cooking.

Second step - Add all of the sugar, 1 cup of water, and the pomegranate juice and stir to mix. Turn the flame on high and bring the mixture to a boil.

Third step - You'll soon see foam forming in the pot and hear a few of the berries begin to pop. Turn the flame to medium at this point and cook uncovered for 5-10 minutes to allow the pectin in the berries to release.

Fourth step - As the pectin is released, the mixture will start to thicken. At this point, use an immersion blender to puree the mixture.

Thickening the curd

Fifth step - If you want to shorten the cooking time and don't mind a little texture in your cranberry curd, you can puree it to a fine texture and skip the straining. The curd pictured here is not strained.

Sixth step - Next, it's time to add in the eggs. This part is key to a perfect consistency to the curd. The first thing to remember is to turn the stove off and let the curd cool down a little bit so the eggs won't cook and scramble when they're added to it. The next important thing is to pour them into the curd in a gentle stream and whisk vigorously and constantly. This ensures that they don't curdle and the cranberry curd is smooth and creamy.

Seventh step - The cornstarch slurry is not essential, and you will find that many recipes don't have it in their list of ingredients. However, I like to add it as it gives the curd a nice glossy finish. For this, you may need to warm the curd a little if it's cooled down too much. Prepare a slurry with the cornstarch and remaining ½ cup of water, pour into the curd, and stir constantly till the curd thickens and becomes glossy. Turn the stove off immediately to prevent the curd from curdling.

Eighth step - At this point, add in the butter 2 tablespoons at a time, till it completely melts. Place the cranberry curd in sterilized jars, cool, and store or gift!

Expert Tips

  • Don't overheat the curd - Maintaining the correct temperature while cooking your curd is important to it's taste and texture. Medium to low after the initial boil is what I recommend to prevent the fruit and sugar from burning.
  • Use the right pans - Aluminum pans are an absolute no, and some professionals even go so far as to recommend no metal pans at all when making fruit curd, as this leads to a metallic taste.
  • Curds are a great way to use up egg yolks - Next time you make something with egg whites, use those extra egg yolks and some seasonal fruit to make a batch of curd.

Recipe FAQS

Will the curd thicken as it cools?

Yes, the curd will thicken as it cools, so keep that in mind when you prepare it.

How can I store my curd?

Store the curd in sterilized glass canning jars and store it in the fridge for up to 2 weeks.

Can I freeze the curd?

Store the curd in an airtight container in the freezer for up to a year and defrost it in the fridge overnight when you're ready to use it.

Other recipes you may like

  • Cooked cranberry sauce in a neutral bowl, topped with pomegranate seeds and orange zest.
    Cranberry Sauce Recipe with Orange and Pomegranate
  • Sliced cranberry walnut soda bread, served with butter and jam.
    Soda Bread Recipe (With Cranberries & Walnuts)
  • Spicy Cranberry Chutney
    (Pakistani Style) Spicy Cranberry Chutney
  • A mini pavlova with rose cream, kiwis and pomegranate seeds.
    Mini Pavlovas (With Rose Cream & Kiwi Compote)

For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!

Cranberry Curd

Nosheen Babar
Tart, sweet and silky smooth, this beautiful crimson Cranberry Curd is perfect for all your holiday desserts!
5 from 2 votes
Pin Recipe Print Recipe Save Saved!

WANT TO SAVE THIS RECIPE?

We'll email this post to you, so you can come back to it later!

Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 64 tablespoon
Calories 57 kcal

Ingredients
 
 

  • 24 oz cranberries (see notes)
  • 2 cup granulated sugar
  • ½ cup pomegranate juice (see notes)
  • 1 ½ cup water
  • 5 egg yolks
  • 3 whole eggs
  • 2 ¼ tablespoon cornstarch
  • 12 tablespoon butter

Instructions
 

  • Add the cranberries, sugar, pomegranate juice, and 1 cup of water to a cooking pot and bring the mixture to a boil.
  • Once the cranberry mixture starts boiling, reduce the heat and cook for 5-10 minutes till the mixture thickens.
  • Turn the stove off and use an immersion blender to puree the mixture. (See notes)
  • Beat the egg yolks and eggs and start trickling this into the pureed berries while whisking constantly. (see notes)
  • As soon as the mixture thickens, add the butter, two tablespoons at a time, till it's all incorporated. (see notes)
  • Finally, make a slurry of the cornflour and ½ cup of water and add it to the cooked curd, constantly stirring, till the mixture becomes glossy. (see notes)

Notes

Cranberries - Fresh or frozen cranberries both work well for this recipe.
Pomegranate juice - I like using a little juice for added flavor. If you don't have pomegranate juice, substitute it with orange juice.
Puree the berries - I find it much easier to use an immersion blender and puree the cooked mixture to a fine consistency. This saves me the trouble of having to strain the curd and saves a lot of time. If you prefer a silkier texture, mash the berries by hand and strain them using a fine mesh sieve.
Eggs - Make sure the cranberry mixture is slightly cooled down, and then add the eggs slowly, whisking vigorously until they are well incorporated. These steps will ensure that the eggs don't curdle and the curd thickens to a smooth mixture.
Butter - Add 1-2 tablespoons of this at a time to the curd while still warm. This will make the curd creamy.
Corn starch - The cornstarch slurry is the last thing added to the curd. It is not essential, but I like adding it as it gives the curd a nice gloss. Feel free to omit it if you wish to.
 
 

Nutrition

Serving: 1tablespoonCalories: 57kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 29mgSodium: 21mgPotassium: 18mgFiber: 0.4gSugar: 7gVitamin A: 103IUVitamin C: 1mgCalcium: 5mgIron: 0.1mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!

More Pakistani & South Asian Desserts

  • Four-ingredient mango dessert.
    Mango Mousse (Only 4-Ingredients!)
  • Homemade no churn ice cream in a bowl.
    Caramel Crunch Ice Cream Recipe
  • A jug of freshly cooked orange custard sauce.
    Custard Sauce (Orange Creme Anglaise)
  • Apple Galette Recipe (With Cooked Filling)

Reader Interactions

Comments

  1. Renee

    December 04, 2023 at 9:05 am

    5 stars
    So glad you posted this! I love the addition on pomegranate juice! It’s so good and surprisingly easy!! Thank you.

    Reply
    • Nosheen Babar

      December 04, 2023 at 12:03 pm

      Thank you for the feedback! I hope you enjoy it!

      Reply
5 from 2 votes (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Nosheen headshot

Welcome to Untold Recipes by Nosheen!

Here, you'll find authentic Pakistani recipes inspired by my childhood—a curated space to explore nostalgic recipes for all aspiring home cooks. It's all here, from slow-cooked Mughal wonders to regional delicacies and street food favorites. I aim to make all the recipes approachable for beginner, intermediate, and advanced cooks alike.

More about me

Spring Recipes

  • Pakistani style zucchini curry with naan.
    Pakistani Zucchini (Courgette) Curry
  • Chicken malai tikka skewers accompanied with red onions and lemon wedges are resting in a platter lined with brown paper.
    Chicken Malai Tikka
  • An air fryer asparagus recipe is plated in a blue plate that is resting on a greay napkin with gold cutlery.
    Air Fryer Asparagus Recipe
  • Thai chicken salad with mango is being served in a neutral colored bowl.
    Thai Chicken Salad With Mango
  • Raw mango chutney is plated in a bowl resting on a silver tray on top of a dark gray napkin.
    Raw Mango Chutney Recipe (No-Cook)
  • Sweet and spicy watermelon snack in abowl.
    Watermelon Chaat Recipe

Popular Recipes

  • Nihari topped with ginger, chopped green chilies and cilantro microgreens.
    Nihari (Pakistani Beef Shank Stew)
  • Mutton birayni is plated in a dark metal tray and served with raita and kachumber.
    Mutton Biryani Recipe
  • roast leg of goat {raan}
    Roast Leg Of Goat (Raan)
  • Cooked bihari kabab are plated and garnished with green chilies, sliced white onions and lemon slices.
    Bihari Kabab
  • Beef karahi gosht recipe.
    Beef Karahi Gosht Recipe
  • Brown parchment with cooked chicken tikka boti on skewers with green chutney, onions and micro greens.
    Easy Chicken Tikka Boti Recipe

Footer

as seen in:

allrecipes logo

Privacy Policy & Disclaimer
Accessibility Policy

Back To Top

Copyright © 2025 Untold Recipes By Nosheen

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.