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Fresh Cranberry Curd

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A sweet and tangy spread made from fresh or frozen cranberries, perfect for toast, pastries, and desserts.

Ingredients

Scale
  • 12 ounces (340 grams) fresh or frozen cranberries
  • 1 1/4 cups (250 grams) white sugar
  • 1/4 cup (60 ml) water
  • 1/4 teaspoon kosher salt
  • 2 teaspoons orange zest
  • 1/4 cup (60 ml) fresh squeezed orange juice
  • 2 large (100 grams) whole eggs
  • 2 large (40 grams) egg yolks
  • 8 tablespoons (113 grams) unsalted butter (room temperature)

Instructions

  1. Place cranberries in a food processor and pulse until roughly chopped.
  2. In a small bowl, whisk together the whole eggs and egg yolks, then set aside.
  3. Set a medium-coarse strainer over a bowl.
  4. In a medium saucepan, combine chopped cranberries, sugar, water, and salt.
  5. Add orange zest and juice to the mixture.
  6. Cook over medium heat until bubbling and thickened (about 10 to 12 minutes), aiming for a total of 1 1/2 cups.
  7. Strain the mixture into a bowl to extract the puree.
  8. Allow the puree to cool to room temperature.
  9. Whisk egg mixture into cooled cranberry puree until combined.
  10. Return to saucepan and cook over medium heat, stirring constantly until thickened and reaching 175°F (about 5 to 7 minutes).
  11. Remove from heat and gradually whisk in unsalted butter until incorporated.
  12. Strain through a fine-mesh strainer for a smooth curd.
  13. Press plastic wrap onto the surface of the curd to prevent skin from forming.
  14. Refrigerate for at least 3 hours before serving. Can be stored in the fridge for up to 2 weeks.

Notes

Can be frozen for up to 6 months. Great for spreading on toast, filling pastries, or topping desserts.

Nutrition

Keywords: cranberry curd, dessert spread, homemade condiment, fruit curd

Find it online: https://alexandrarecipes.com/fresh-cranberry-curd/