Cranberry Curd - Andrea Meyers

Cranberry Curd

Adapted from Cooking Light.
Course Condiment
Cuisine American
Keyword cranberries
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24
Calories 55kcal



  • 1/2 cup water
  • 2 tablespoons fresh lemon juice
  • 12 ounces fresh cranberries
  • 2/3 cup granulated sugar
  • 1/4 cup 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 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.


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.


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