0 from 6 votes
Cranberry Curd
Tart, sweet and silky smooth, this beautiful crimson Cranberry Curd is perfect for all your holiday desserts!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 64 tablespoon
Calories: 57 kcal
Course:
Dessert
Cuisine:
American
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)
Cup of Yum
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 Information
Serving
1tablespoon
Calories
57kcal
(3%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
29mg
(10%)
Sodium
21mg
(1%)
Potassium
18mg
(1%)
Fiber
0.4g
(2%)
Sugar
7g
(14%)
Vitamin A
103IU
(2%)
Vitamin C
1mg
(1%)
Calcium
5mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 64tablespoon
Amount Per Serving
Calories 57
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 57kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 21mg | 1% |
| Potassium | 18mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.