Cranberry Curd
A luscious cranberry curd makes a tangy addition to your winter and holiday brunches and desserts. Make into tarts – use frozen pie crust or make your own. Follow directions on pie crust package.
Servings Prep Time
8-12servings 10minutes
Cook Time
Servings Prep Time
8-12servings 10minutes
Cook Time
  • 12ounces whole cranberriesfresh
  • 1cup sugar
  • 1large orangepeel and juice
  • 1stick butter
  • 2large eggs
  • 2 egg yolks
  1. Cook cranberries, orange juice and peel (just the orange skin, not the pith), and sugar over medium heat for about 10 minutes. The cranberries will be soft.
  2. Remove from heat and press thru a medium mesh sieve into a bowl. Discard cranberry skins and orange peels.
  3. Return cranberry juice to the pan and stir in the butter. Set aside to cool.
  4. While the juice is cooling use the time to bake the tart shell if you are going to use the curd to make a pie. (9″ pie pan)
  5. Return to the cooled cranberry juice. Whisk the eggs in a separate bowl. Slowly add 1 cup of the cranberry juice to the eggs to temper.
  6. Mix the tempered eggs into the remaining cranberry juice and return to heat. Cook over low-medium heat until thickened. Do not boil.
  7. Remove from heat and set aside to cool.
  8. Once cooled, pour into tart shell and bake for 10 minutes at 350 to set. Curd will still be a little jiggly.
  9. Cool tart, cover with plastic wrap to avoid ‘skin’ forming on curd. Serve cooled.
Recipe Notes

This took quite a bit of time as I’ve never made curd before. If you’ve made lemon curd, you probably know all the shortcuts!

The tart can be cut into 8 large slices or 12 slim sections.

If you are not making a tart, you can use the curd in muffins as a filling. Or, use it as a spread for orange scones.

Looking for more yummy dessert ideas? Check out the rest of our recipe blog.