I made a Cranberry Orange Curd with fresh cranberries, sugar, orange juice and butter, and I’m sharing the small secret most recipes miss.

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I hadn’t planned on making a spread that stopped me in my tracks, but this Cranberry Orange Curd did exactly that. Bright, tart and almost shockingly smooth, it plays like a Cranberry Custard that learned ambition from a chef.

I love the pop of fresh cranberries and the lingering perfume of orange zest, they make you think you know what to expect then change the rules. Put it on cake, dollop on yogurt, sneak it into a tart.

It’s the kind of thing you tell a friend about two days later because you can’t quite explain why.

Ingredients

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Tart packed with vitamin C and fiber gives bright color and lively tang.
Pure sweetness adds body and sheen but boosts carbs and calories a lot.
Adds citrus brightness natural acidity vitamin C and fresh orange aroma.
Tiny oils explode with aroma lifts flavor intense orange punch.
Sharp tartness that balances sweetness a little goes a long way.
Provide protein and richness set curd structure make it silky smooth.
Adds luxurious creaminess mouthfeel and shine cools the curd as it melts.
Tiny pinch brightens flavors cuts sweetness and makes everything taste rounded.

Ingredient Quantities

12 oz fresh cranberries (about 340 g, roughly 3 cups)

1 cup granulated sugar (200 g)

1/2 cup fresh squeezed orange juice (120 ml)

1 tablespoon orange zest (from 1 medium orange)

1 tablespoon fresh lemon juice (about 15 ml)

3 large eggs

2 large egg yolks

6 tablespoons unsalted butter (85 g), cold, cubed

1/8 teaspoon fine sea salt

How to Make this

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1. In a medium saucepan combine the cranberries, sugar and orange juice and bring to a simmer over medium heat, stirring now and then until the berries burst and the mixture is syrupy, about 8 to 10 minutes.

2. Remove from heat and mash with a potato masher or pulse with an immersion blender until smooth, then press the mixture through a fine mesh sieve to remove skins and seeds. Set the warm cranberry puree aside.

3. In a heatproof bowl whisk the whole eggs and egg yolks with the lemon juice until combined and a little frothy.

4. Temper the eggs by whisking in a small ladle of the hot cranberry puree, repeat once more, then slowly whisk the warmed egg mixture back into the saucepan with the rest of the puree.

5. Return the pan to low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the curd thickens and reaches about 170 to 175°F or coats the back of the spoon, about 5 to 8 minutes. Keep the heat low, if it gets too hot it will scramble.

6. Remove from heat and whisk in the cold cubed butter a few pieces at a time until fully melted and the curd is silky, then stir in the orange zest and sea salt. If it looks grainy, whisk vigorously or strain again.

7. For extra smoothness press the curd through the sieve one more time into a clean bowl, using the back of a spoon to get every last bit.

8. Cover the surface with plastic wrap so no skin forms, or transfer to jars and cool to room temp, then chill until fully set, at least 2 hours.

9. Store in the refrigerator for up to 2 weeks or freeze in portions. Use as a topping, a dessert sauce or a very delicious cake filling, and taste it while your friends aren’t looking.

Equipment Needed

1. Medium saucepan, about 2 to 3 quarts, for simmering the cranberries
2. Heatproof bowl, for whisking the eggs and tempering
3. Whisk, any kind will do (balloon preferred)
4. Potato masher or immersion blender, to break up the berries
5. Fine mesh sieve, to strain out skins and seeds
6. Wooden spoon or heatproof spatula, for stirring while it cooks
7. Small ladle or measuring cup, for tempering the eggs slowly
8. Instant read thermometer, to check 170 to 175°F for doneness
9. Plastic wrap and jars or airtight containers, to chill and store the curd

FAQ

How long will this cranberry curd keep in the fridge? Store in a clean airtight jar in the fridge up to 10 to 14 days. If you want it longer freeze in small portions up to 3 months, thaw overnight in the fridge before using.

My curd is still runny, what can I do? First, let it cool, it firms as it cools. If it's still loose heat gently while stirring until it reaches about 170 to 175 F (77 to 80 C) and it should thicken. If you cant heat more try whisking in a teaspoon of cornstarch mixed with a little cold juice, then simmer a minute. Don't overcook or it can scramble.

Can I use frozen cranberries instead of fresh? Yes. Use them straight from the bag or thaw them first, then cook down as the recipe says. Frozen berries may need a touch more sugar because they can taste tarter.

What if my curd looks curdled or scrambled? That happens when eggs get too hot too fast. Try straining it through a fine mesh and pressing with a spatula to smooth it out. Next time temper the eggs slowly: whisk a bit of the hot cranberry mix into the eggs, then add the eggs back to the pot while stirring constantly.

Can I reduce the sugar or use a substitute? You can cut sugar a bit, but the curd will be tarter and may set a little less firm. Honey or maple will change the flavor and texture, so reduce liquid slightly and taste as you go. For sugar-free options you may need a thickener because the sugar helps with set.

Is it safe to use raw eggs in curd? The eggs are cooked in the curd, so they are safe as long as you cook to temperature and don't rush it. If you're worried use pasteurized eggs, they work just fine.

Cranberry Curd Recipe Substitutions and Variations

Fresh cranberries: frozen cranberries (use same weight, you can cook them straight from frozen but simmer a little longer so they burst and thicken)
1 cup granulated sugar: superfine/caster sugar (same weight for a smoother curd) or 3/4 cup honey or maple syrup (use less liquid elsewhere since they’re liquid sweeteners and flavor will change)
Eggs and yolks: make it eggless by whisking 2 tbsp cornstarch with 1/4 cup cold water, stir into the hot cranberry mix and cook until thick, then whisk in butter; curd will be less silky but still good
Unsalted butter: use the same amount of cold vegan butter or coconut oil for a dairy free version (if using salted butter cut the added salt slightly)

Pro Tips

– Taste and tweak before you finish. Cranberries come all different levels of tart, so if it tastes too sharp add a little extra sugar or a splash more orange juice or even a teaspoon of honey. Do this while the puree is still warm so the sugar dissolves better, not after it chills.

– Keep the heat low and be patient. Cook slowly and use a thermometer if you got one, aim for about 170 to 175 F. If it starts to look grainy or like scrambled eggs, yank it off the heat and whisk like crazy or pass it through a fine sieve to rescue it.

– Cold, cubed butter is your friend for a silky finish. Add it a few pieces at a time and whisk until each bit melts in. If the curd looks broken try whisking in a tablespoon of very warm water or warming it gently over low heat while whisking to bring it back together.

– Don’t toss the leftover egg whites. Freeze them or use them for meringues, macarons or a quick omelet. And when you store the curd, put it in small jars so you use it up fast, label the date and keep it chilled or frozen in portions for later.

Cranberry Curd Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made a Cranberry Orange Curd with fresh cranberries, sugar, orange juice and butter, and I'm sharing the small secret most recipes miss.

Servings

servings

Calories

244

kcal

Equipment: 1. Medium saucepan, about 2 to 3 quarts, for simmering the cranberries
2. Heatproof bowl, for whisking the eggs and tempering
3. Whisk, any kind will do (balloon preferred)
4. Potato masher or immersion blender, to break up the berries
5. Fine mesh sieve, to strain out skins and seeds
6. Wooden spoon or heatproof spatula, for stirring while it cooks
7. Small ladle or measuring cup, for tempering the eggs slowly
8. Instant read thermometer, to check 170 to 175°F for doneness
9. Plastic wrap and jars or airtight containers, to chill and store the curd

Ingredients

12 oz fresh cranberries (about 340 g, roughly 3 cups)
1 cup granulated sugar (200 g)
1/2 cup fresh squeezed orange juice (120 ml)
1 tablespoon orange zest (from 1 medium orange)
1 tablespoon fresh lemon juice (about 15 ml)
3 large eggs
2 large egg yolks
6 tablespoons unsalted butter (85 g), cold, cubed
1/8 teaspoon fine sea salt

Directions

In a medium saucepan combine the cranberries, sugar and orange juice and bring to a simmer over medium heat, stirring now and then until the berries burst and the mixture is syrupy, about 8 to 10 minutes.
Remove from heat and mash with a potato masher or pulse with an immersion blender until smooth, then press the mixture through a fine mesh sieve to remove skins and seeds. Set the warm cranberry puree aside.
In a heatproof bowl whisk the whole eggs and egg yolks with the lemon juice until combined and a little frothy.
Temper the eggs by whisking in a small ladle of the hot cranberry puree, repeat once more, then slowly whisk the warmed egg mixture back into the saucepan with the rest of the puree.
Return the pan to low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the curd thickens and reaches about 170 to 175°F or coats the back of the spoon, about 5 to 8 minutes. Keep the heat low, if it gets too hot it will scramble.
Remove from heat and whisk in the cold cubed butter a few pieces at a time until fully melted and the curd is silky, then stir in the orange zest and sea salt. If it looks grainy, whisk vigorously or strain again.
For extra smoothness press the curd through the sieve one more time into a clean bowl, using the back of a spoon to get every last bit.
Cover the surface with plastic wrap so no skin forms, or transfer to jars and cool to room temp, then chill until fully set, at least 2 hours.
Store in the refrigerator for up to 2 weeks or freeze in portions. Use as a topping, a dessert sauce or a very delicious cake filling, and taste it while your friends aren't looking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.