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.

📖 Recipe

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Cranberry Curd

Adapted from Cooking Light.

Prep Time20

Cook Time10

Total Time30

Course: Condiment

Cuisine: American, British

Diet: Gluten Free, Vegetarian

Keyword: autumn, cranberries, dairy, eggs, liqueur

Servings:

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.