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5 from 8 votes

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
Servings 500 mls
Author Camilla Hawkins


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