Cranberry Curd

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5 from 2 votes

Tart, sweet and silky smooth, this beautiful crimson Cranberry Curd is perfect for all your holiday desserts!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: Christmas Dessert, Fall Favorites, holiday desserts, Pies and tarts, Thanksgiving

Servings: tbsp

Calories: 57kcal

Author: Nosheen Babar

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 tbsp cornstarch
12 tbsp butter

US Customary - Metric

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