How to Make Cranberry Curd: Transform fresh or frozen cranberries into a sweet delicious curd perfect for cake filling, tarts, dips, spreads, and more. If you are a fan of lemon curd, you will love this cranberry version.

How to Make Homemade Cranberry Curd

INGREDIENTS (full printable recipe below)

FRESH CRANBERRIES
EGG YOLKS
WHOLE EGGS
SUGAR
BUTTER

In a medium saucepan, combine the cranberries and water. Cover, and cook on medium heat until cranberries pop and the liquid bubbles. Pour cranberry juice and berries into a bowl, through a strainer, pressing with the back of a spoon. Be sure the scrape the cranberry puree from the underside of the strainer into the bowl. Pour puree back into the saucepan, set aside to slightly cool.

Whisk together the egg yolks and eggs until combined. While whisking, pour in sugar and whisk until a light lemon color. Add egg mixture to the cranberry puree in the saucepan. Continue whisking until creamy and well incorporated. Place saucepan back on medium heat, whisking constantly until the custard thickens and can coat the back of a wooden spoon (about 6-8 minutes).

Remove the pan from the heat, and stir in the butter on cube at a time. Strain into a bowl. Place a piece of plastic wrap directly on the curd, making sure all of the surface area is touching the plastic wrap. Refrigerate at least 1 hour. Makes 2½ cups

Help! My Cranberry Curd is Pink!

YES! When the eggs are added to the cranberries the beautiful red color turns pink or a light red. If you would like a deeper red color all you have to do is add a few drops (or until the curd reaches the desired color) of red gel food coloring.

Why does the Plastic Wrap need to Touch the Curd Surface?

To prevent a film or skin from forming on the top of the curd, pour the curd into a bowl and press a piece of plastic wrap on top of the curd.

How to Store Cranberry Curd

REFRIGERATOR: Fresh Homemade Cranberry Curd can stay fresh in the a sealed airtight container for 7 days. I have even gone up to 2 weeks.
FREEZER: Spoon curd into an airtight container ( I like using freezer safe zip top bags). The Cranberry Curd will stay fresh up to 6 months. NOTE: Some have reported theirs was good after a year! Thaw in the refrigerator overnight.

What can I do with Cranberry Curd?

There are so many options for using this delicious cranberry curd that I had to limit it to some of my favorites.

COOKIES: cranberry curd would be delicious in thumbprint cookies and Linzer cookies.
CAKES: Use the cranberry curd as a glaze on top or a filling between layers of cake.
CUPCAKES: Scoop out part of the inside of a classic white cupcake, fill with cranberry curd, and top with a white chocolate cream cheese frosting.
PIES/TARTS: Buy or make mini tart shells, fill the shells with cranberry curd, and top them with a small dollop or homemade sweet vanilla whipped cream.
TRIFLE: Layers of short cake, cranberry curd, and homemade sweet vanilla whipped cream.
ICE CREAM: Instead of adding a drizzle of caramel over your ice cream try cranberry curd!
PANCAKES/WAFFLES: Switch it up this holiday season and replace your jams and jellies with cranberry curd. Great on toast too!
DIP: Add swirls of cranberry curd to softened cream cheese. Perfect for a holiday charcuterie board.

HOLIDAY GIFT

GIFT BASKET: Spoon Homemade Cranberry Crud into small mason jars. The perfect addition to a breakfast or charcuterie themed basket.

HOW CAN I MAKE CRANBERRY CURD YEAR ROUND?

This one is easy…plan ahead. This year when cranberries are in season purchase extra bags, pour the cranberries into freezer safe zip top bags and freeze! That’s it. Ready for baking, boiling for syrup or curd.

MORE RECIPES USING CRANBERRIES

How to Make Cranberry Curd

Yield: Makes 2½ Cups

If you are a fan of lemon curd then you are going to love this cranberry curd.

Ingredients

1 pound fresh or frozen cranberries
1 cup water
6 large egg yolks
2 large egg whites
1½ cup granulated sugar
6 tablespoons unsalted butter, cut into small cubes
OPTIONAL: red gel food coloring

Instructions

In a medium saucepan, combine the cranberries and water. Cover, and cook on medium heat until cranberries pop and the liquid bubbles.
Pour cranberry juice and berries into a bowl, through a strainer, pressing pulp with the back of a spoon. Be sure to scrape the cranberry puree from the underside of the strainer into the bowl. Pour puree back into the saucepan, set aside to slightly cool.
Whisk together the egg yolks and eggs until combined. While whisking, pour in sugar and whisk until a light lemon color.
Add egg mixture to the cranberry puree in the saucepan. Continue whisking until creamy and well incorporated.
Place saucepan back on medium heat, whisking constantly until the custard thickens and can coat the back of a wooden spoon (about 6-8 minutes).
Remove pan from the heat, and stir in the butter one cube at a time. Strain into a bowl.
If you would like more of a red curd, add a few drops of red gel food coloring.
Place a piece of plastic wrap directly on the curd, making sure all of the surface area is touching the plastic wrap. Refrigerate at least 1 hour. Makes 2½ cups

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How to Make Cranberry Curd