Easy Cranberry Curd
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 just 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 be having on mine this year!
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 this Easy Cranberry Curd Recipe?
Yes, I just had the one punnet but if you want to make this Cranberry Curd for gifts you could easily double the recipe.
How do you sterilise jars?
To sterilise the jars and lids, wash in hot soapy water (or take straight from dishwasher), fill with boiling water, discard and then heat the jars in oven for 20 mins at 140C. 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 oven until ready to use.
What other recipes can you make with Cranberries?
I asked some fellow food bloggers for their cranberry recipes and here is what they came up with:
What other fruit curd recipes could you make as gifts?
I do hope you make my Easy Cranberry Curd as I’m sure you’ll be blown away be how delicious it is!
Why not pin for later?
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!
- 275 g cranberries washed
- 100 mls water
- 200 g caster sugar
- 55 g unsalted butter cubed (room temperature if power blending)
- 2 eggs
- 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 mls in total.
- Store in the fridge for up to 6 weeks. Once open use within about 2 weeks.
To make in a power blender (such as KitchenAid Artisan Power Plus, Vitamix or Froothie) after step once 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.