Cranberry Curd

My family loves cranberry season. As soon as the gorgeous red fruits arrive in the stores, I bring home several bags and start making maple cranberry butter, cocktails, tea, cranberry upside down cake, cookies, and other delicious things. I first started making this cranberry curd from Cooking Light a couple years ago, and we love this colorful condiment because it adds lots of flavor and gorgeous color to the breakfast table. It’s jazzed up with a splash of Grand Marnier, but you can omit the alcohol if you prefer. Try the curd on toast, English muffins, crumpets, muffins, scones, or biscuits. For the photo, I used Thomas’ Cranberry English Muffins (not sponsored), one of their seasonal varieties and a favorite for my guys.

You will need a double boiler, or at least a bowl that can fit on top of a pot, and a thermometer to keep track of temperature. the idea is to cook the eggs but not curdle them, so watch the temperature carefully. Make the cranberry curd a day ahead so that it has time to chill, and keep it covered in the refrigerator for up to one week, if it lasts that long.

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Cranberry Curd

Adapted from Cooking Light.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Condiment

Servings: 3 cups

Ingredients

• 1/2 cup 120 ml water
• 2 tablespoons 30 ml fresh lemon juice
• 1 12-ounce/339 g package fresh cranberries
• 2/3 cup 117 g granulated sugar
• 1/4 cup 28 g packed brown sugar
• 2 tablespoons unsalted butter softened
• 2 large egg yolks
• 1 large egg
• 1-1/2 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 tablespoon 15 ml Grand Marnier

Instructions

• Combine the water, lemon juice, and cranberries in a medium saucepan. Bring to a boil. Reduce heat and simmer for 5 minutes or until the cranberries pop. Place the cranberry mixture in a blender or food processor, and process until smooth. Strain the cranberry mixture through a fine mesh strainer over a bowl, then discard the solids.
• Combine the granulated and brown sugar and butter in a mixing bowl, and beat with a mixer at medium speed until well combined. Add the 2 egg yolks and egg, 1 at a time, beating well after each addition. Stir in the cranberry mixture, cornstarch, and salt. Place the mixture in the top of a double boiler. Cook over simmering water until a thermometer registers 160° and mixture thickens, about 10 minutes, stirring frequently. Remove from heat and let stand for 5 minutes. Stir in the liqueur. Cover and refrigerate before serving. Will keep in the refrigerator for up to 1 week.

Notes

Equipment

hand mixer

3-quart metal mixing bowl

Double boiler or 2 quart heavy bottom sauce pan

cooking thermometer

mesh strainer

8-ounce or 4-ounce jars with lids

Recipe Notes

For a nonalcoholic version with a touch of orange flavor, omit the Grand Marnier and use 1/4 cup orange juice + 1/4 cup water at the beginning.

More Recipes with Cranberries

Here are a few more of my recipes with cranberries, and you can find the rest in my cranberry archives.

More Recipes with Cranberries from Other Blogs

• Hungry Couple – Cranberry Collins and a DIY Cranberry Cocktail Party
• The Wicked Noodle – Baked Brie with Roasted Balsamic Cranberries
• Simply Recipes – Pear and Cranberry Rustic Tart
• Healthy Seasonal Recipes – Beets with Cranberries and Spiced Nuts

[Disclosure: I am a member of the Cooking Light Bloggers’ Connection.]