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    Home » Autumn Recipes

    Cranberry Curd

    Dec 5, 2016 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

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    Cranberry Curd - Andrea Meyers

    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.

    Cranberries - Andrea Meyers

    Cranberry Curd - Andrea Meyers
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    Cranberry Curd

    Adapted from Cooking Light.
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Condiment
    Cuisine: American, British
    Diet: Gluten Free, Vegetarian
    Keyword: autumn, cranberries, dairy, eggs, liqueur
    Servings: 24
    Calories: 55kcal
    Author: Andrea

    Equipment

    • medium saucepan
    • blender
    • mesh strainer
    • hand mixer
    • 3-quart metal mixing bowl
    • Double boiler or 2 quart heavy bottom sauce pan
    • cooking thermometer
    • 8-ounce or 4-ounce jars with lids

    Ingredients

    • ½ cup water
    • 2 tablespoons fresh lemon juice
    • 12 ounces fresh cranberries
    • ⅔ cup granulated sugar
    • ¼ cup packed brown sugar
    • 2 tablespoons unsalted butter (softened)
    • 2 large egg yolks
    • 1 large egg
    • 1½ teaspoons cornstarch
    • ⅛ teaspoon salt
    • 1 tablespoon Grand Marnier
    US Customary - Metric

    Preparation

    • 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.

    Recipe Notes

    For a nonalcoholic version with a touch of orange flavor, omit the Grand Marnier and use ¼ cup orange juice + ¼ cup water at the beginning.

    Nutrition

    Calories: 55kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 17mg | Potassium: 19mg | Fiber: 1g | Sugar: 9g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    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.]

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    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

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