Easy Cranberry Curd including Power Blender Option

Easy Cranberry Curd is a beautifully fruity and festive preserve, perfect for gifting or just enjoying as a spread at breakfast or tea-time! Also makes a great addition to desserts and bakes!

How Easy Cranberry Curd came about!

It’s cranberry season so when I came across a punnet of these red jewels for 50 pence last week my mind went from thoughts of cranberry sauce to Easy Cranberry Curd in a nanosecond.

The former seemed a bit conservative and as I’d never had Cranberry Curd before the prospect of it seemed far more exciting. To be honest I wasn’t even sure if I’d like it as I couldn’t really imagine how it would taste

I needn’t have worried though as cranberries make the most beautifully sweet, fruity-tasting curd and the colour is a beautiful shocking pink.

So whether you’re looking for a last-minute gift idea or want a festive spread for your Christmas breakfast or afternoon tea then I can’t recommend this Easy Cranberry Curd enough!

We always have croissants on Christmas morning so I know what I’ll have on mine this year!

Why you’ll love this Cranberry Curd Recipe!

All my curd recipes are derived from my Granny’s Quick Lemon Curd recipe. There is no double-boiler, endless stirring, or curd sieving required (although you will need to sieve the cooked cranberries).

Hence this cranberry curd is super quick and easy to make and has just 4 ingredients!

Can you use frozen cranberries instead of fresh cranberries to make Easy Cranberry Curd?

Yes, just cook them as per the instructions in the recipe.

Can you double up on this Easy Cranberry Curd Recipe?

Yes, I just had the one punnet (small plastic container) but if you want to make this Cranberry Curd for gifts you could easily double the recipe but it may take longer to cook.

How do you sterilise jars?

To sterilise the jars and lids, wash them in hot soapy water (or take them straight from the dishwasher), fill them with boiling water, discard and then heat the jars in the oven for 20 mins at 140°C (285°F).

Lids should be left to drain and can be popped in the oven for the last minute or so to dry off. Keep jars in the oven until ready to use.

How long will Easy Cranberry Curd keep?

You should store cranberry curd in the fridge where it will keep for up to 6 weeks. Once opened use it within 2 weeks.

Ways to Use Cranberry Curd

Here are a few ways to enjoy Easy Cranberry Curd:

• Spread on scones, croissants, toast, bagels, sourdough bread, pancakes etc.
• Dollop onto vanilla ice cream.
• Swirl it into Greek yogurt or porridge.
• Use it to sandwich layer cakes together.
• Bake into cakes and muffins.
• Make a Cranberry Curd Tart.
• Gift to friends and family over the festive period.

What other recipes can you make with Cranberries?

Here are some more recipes using cranberries from myself and fellow bloggers:

• Easy Christmas Jam
• Chocolate & Cranberry Muffins
• Cranberry Yogurt Bundt Cake
• Cinnamon Loaf Cake with Cream Cheese Frosting and Mulled Cranberry Compote
• Cranberry Swirl Marmalade Carrot Cake
• Chilli Cardamom Cranberry Upside Down Cake
• Cranberry & Orange Christmas Cheesecake
• Whipped Cranberry Butter

• Cranberry, Feta & Quinoa Stuffed Butternut Squash
• Leftover Turkey, Chestnut & Cranberry Pie
• Brussels Sprout & Cranberry Pasta Bake
• Easy Cranberry Bake Brie with Thyme
• Best Ever Cranberry Sauce 
• Sugar Free Cranberry Sauce
• Pumpkin Spice Smoothie with Cranberries

What other fruit curd recipes could you make as gifts?

Once you’ve made my Easy Cranberry Curd then I thoroughly recommend the following recipes:

• Snowball (Eggnog) Curd
• Granny’s Quick Lemon Curd
• Blood Orange Curd
• 5 Minute Lime Curd
• Easy Blackberry Curd
• Quick Banoffee Curd (Banana & Toffee Curd)

I do hope you make my super easy and quick cranberry curd recipe as I’m sure you’ll be blown away by how faff free and delicious it is!

Do leave a comment and rating below when you’ve made this recipe as I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

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Easy Cranberry Curd including Power Blender Option

Easy Cranberry Curd is a beautifully fruity and festive preserve, perfect for gifting or just enjoying as a spread at breakfast or tea-time! Also makes a great addition to desserts and bakes!

Course Breakfast

Cuisine British

Keyword cranberry, curd, preserve

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 500 ml

Author Camilla Hawkins

Ingredients

• 275 g cranberries washed
• 100 ml water
• 200 g caster sugar
• 55 g unsalted butter cubed (room temperature if power blending)
• 2 large eggs

Instructions

• Place the cranberries & water in a saucepan (I like to use non-stick for curd making) and simmer on a low heat under a lid until the cranberries have popped and are cooked (about 5 minutes).
• Pour the cooked cranberries into a sieve over a bowl and push the cranberries through the sieve with the back of a spoon until you are left with just the skins.
• Place the sieved cranberries back into the saucepan along with the sugar and butter.
• Over a low heat, stir with a wooden spoon until the sugar has fully dissolved.
• Turn the heat up a little until the cranberry mixture starts to gently simmer.
• Pour the beaten egg into the mixture in a thin stream whilst beating with a whisk, then continue to beat for about another minute. The mixture will thicken and you should be able to coat the back of a metal spoon. (The mixture will thicken on cooling).
• Pour into hot sterilised jars. Makes 500 ml in total.
• Store in the fridge for up to 6 weeks. Once open use within about 2 weeks.

Notes

To make in a power blender (such as KitchenAid Artisan Power Plus, Vitamix or Froothie) after step one either sieve the cranberries or blend the cranberries until smooth. Then add the eggs and sugar and slowly turn blender up to full power (No 11) for 5 minutes. Then turn the blender down to No 6 and add the cubed butter a little at a time allowing each addition to get blended, then blend for a further 30 seconds. Pot up into sterilised jars.