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Cranberry Orange Curd Recipe

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4 from 50 reviews

This Cranberry Orange Curd is a vibrant, tangy spread perfect for breakfast or dessert toppings. Combining the tartness of fresh cranberries with the bright citrus flavor of orange juice, this smooth and creamy curd is cooked gently on the stovetop and enriched with butter and vanilla. Ideal for adding a festive twist to toast, scones, or as a filling for pastries.

Ingredients

Fruits and Liquids

  • 12 ounce bag of fresh cranberries (frozen can be used as well)
  • 1/2 cup fresh orange juice
  • 1/4 cup water

Sweeteners and Flavorings

  • 3/4 cup sugar
  • 1/2 tsp vanilla extract
  • Pinch of salt

Eggs and Butter

  • 3 large eggs
  • 2 large egg yolks
  • 4 Tbsp unsalted butter, at room temperature and cut into pieces

Instructions

  1. Simmer Cranberries: In a saucepan, combine the cranberries, sugar, and 1/4 cup water. Bring to a simmer over medium heat, then lower the heat and cook uncovered for about 15 minutes until the cranberries have popped and the mixture thickens. Let it cool slightly before pureeing.
  2. Puree Cranberry Mixture: Use a blender or food processor to puree the slightly cooled cranberry mixture until completely smooth to ensure a silky curd texture.
  3. Cook the Curd Base: Whisk together the cranberry puree, eggs, egg yolks, salt, and orange juice in a saucepan. Set over medium heat and cook, stirring constantly, for about 10 minutes or until the mixture thickens enough to coat the back of a spoon. Do not let it boil; remove from heat once it reaches a gentle bubble.
  4. Strain the Curd: Push the cooked curd through a fine mesh strainer using the back of a spoon. This step ensures a smooth, lump-free texture by removing any cooked egg bits or cranberry skins.
  5. Add Butter and Vanilla: While the curd is still warm, gradually stir in the room temperature butter pieces until fully melted and combined. Then stir in the vanilla extract for flavor depth.
  6. Cool and Store: Transfer the finished curd into clean jars and let it cool to room temperature. Once cooled, seal tightly and refrigerate until fully chilled. The curd will keep fresh in the refrigerator for 2-3 weeks or can be frozen for up to 3 months.

Notes

  • You can use frozen cranberries if fresh are not available; just thaw slightly before cooking.
  • Constant stirring during cooking is crucial to prevent the eggs from curdling.
  • Straining the curd results in a silky smooth texture without bits of cooked eggs or cranberry skins.
  • Butter should be at room temperature to incorporate smoothly without clumping.
  • Store in sterilized jars for optimal freshness and safety.

Find it online: https://justsosavory.com/cranberry-orange-curd-recipe/