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.
- 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
- 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.
- 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
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.]