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Cranberry Curd Recipe

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  • Author: Jamie Sanders
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes, + time to chill
  • Yield: 2 cups (about) 1x
  • Category: desserts
  • Method: stovetop


Make this amazing Cranberry Curd Recipe with fresh OR frozen cranberries. It’s easy to make & the sweet, tart flavor makes it a perfect recipe for the holidays. (And makes an even better hostess gift!)


  • 4 cups fresh or unthawed frozen cranberries (from one 14.5-ounce package)
  • 1/2 cup water
  • 2/3 cup fresh orange juice (from about 3 oranges)
  • 5 tablespoons unsalted butter, cut into pieces
  • 1 3/4 cups sugar
  • Pinch of coarse salt
  • 3 large egg yolks plus 1 large whole egg


  1. Place cranberries, water, and orange juice in a saucepan.
  2. Bring to boil over high heat, cover and reduce heat to medium-low. Stirring occasionally, until cranberries burst, about 15 minutes. (You should hear the cranberries popping.) With the side of your spatula or spoon, gently crush any remaining cranberries.
  3. Press cranberry mixture through a fine sieve, and discard solids.
  4. Add cranberry pulp back to the saucepan.  Over medium heat, whisk in butter, sugar, and salt, stirring, until butter is melted and sugar is dissolved, about 5 to 7 minutes. Remove from heat.
  5. Whisk together egg yolks and egg in a medium bowl, then whisk into cranberry mixture, a spoonful at a time.
  6. Cook cranberry mixture over low heat, stirring constantly, until mixture is thickened and coats the back of a wooden spoon, about 8 minutes.
  7. Optional step for velvety smooth cranberry curd: Pass through sieve into a bowl (to remove any egg solids)
  8. Press plastic wrap directly on surface of curd to cover and prevent skin from forming.
  9. Refrigerate until cold, about 30 minutes.