CRANBERRY CURD

Cranberry Curd

Oh how we love fresh and tangy, garnet-colored Cranberry Curd!  You can buy expensive jars of this in the gourmet section of your local market, but it is just so easy to make a fresh homemade batch in your microwave!  Super rich, creamy and buttery - this is perfect for filling shortbread cookies, slathered on English muffins, croissants or scones, or as a wonderful filling for crepes and tarts. 

Microwave Cranberry Curd

WHAT IS CRANBERRY CURD?

Cranberry Curd is a super rich, silky and creamy fresh fruit pudding - packed with tangy sweetness and wild flavor! 

If you love Lemon Curd or Key Lime Curd, you are going to ADORE Cranberry Curd!  Made in the microwave, this quick and easy method makes a thick and tangy Cranberry Curd in minutes! 

And the luminous deep red color takes your breath away!  

HOW CAN I USE CRANBERRY CURD?

• As a fruit filling for shortbread cookies
• Slather on english muffins, scones or croissants
  
• As a fruit filling in Cranberry Crumble Bars or Cranberry Tarts
  
• As a filling in a glorious celebration cake!
  
• On a spoon, while it's still warm - one of my guilty pleasures!​

Cranberry Curd

MICROWAVE
CRANBERRY CURD

Oh how we love fresh and garnet colored Cranberry Curd!  You can buy expensive jars of this in the gourmet section of your local market, but it is just so easy to make a fresh homemade batch in your microwave!  Super rich, creamy and buttery - this is perfect for filling shortbread cookies, slathered on English muffins, croissants or scones, or as a wonderful filling for crepes and tarts.  
​

Cranberry Curd

INGREDIENTS:
2 large eggs plus 2 egg yolks (room temperature)
4 cups (1 12 ounce bag) fresh cranberries
1/2 cup sugar
1 cup pure cranberry juice, the kind with no sugar added (or water)
1 Tablespoon fresh lemon juice
1 Tablespoon unsalted butter
 
HOW I MAKE THIS:

1. PREPARE CRANBERRY PUREE:  Rinse cranberries and put them in a medium heavy saucepan.  Add the sugar and the cranberry juice. Stir to combine, and bring to a boil over medium heat.  Stir occasionally until sugar is dissolved
2. Let the mixture bubble away for about 5 minutes, until all of the cranberries have burst.
3. Remove from stove and pour cranberry mixture into a food processor.  Puree the cranberries.  Be careful when pureeing hot liquids in your food processor – I usually place a dish towel loosely over the top of the opening to prevent it from spewing the hot contents.  Process the mixture until smooth, this take about a minute. 
4. Gently push the mixture through a mesh strainer into a large bowl, using the back of a large spoon or spatula.
5. PREPARE CRANBERRY CURD:  In a medium microwave safe bowl, whisk together the eggs and egg yolks until blended and frothy. 
6. Measure out one cup of Cranberry Puree for this recipe and add to bowl, along with lemon juice.  Stir until well blended.
7. Microwave for one minute on high. Remove and whisk.
8. Microwave for another 30 seconds, and whisk again.
9. Microwave another 30 seconds, and whisk. The curd should be quite hot and thick. If not, you can put it in for another 30 seconds. Add the butter and stir well. 
10. Push the curd through a clean mesh strainer to remove any bits of cooked egg, and then spoon it into a clean jar.  Place a piece of plastic wrap directly on top, touching the top of the curd, which will prevent a skin from forming on top. 
11. The Cranberry Curd will continue to thicken as it cools.
12. Cover and refrigerate cranberry curd until you are ready to use.  This will stay fresh for about 5 days. 

YIELD:  1 cup Cranberry Curd  (recipe makes 2 cups Cranberry Puree – you will only need 1 cup for this Cranberry Curd recipe – store leftover Cranberry Puree in an airtight container in your fridge for another recipe)

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