Quick & Easy Cranberry Curd Recipe

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Don't save this Quick & Easy Cranberry Curd just for Christmas! The tart berries make a wonderfully thick and luscious fruit curd that's as delicious in the summer as the festive season. With frozen cranberries available all year round, and this simple recipe taking barely any time to whip up, there really is no excuse not to try it.

5 from 2 votes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings ml (approx)

Author Chloe

Equipment

Measuring Scales

Sharp Knife - Large

Chopping Board - Plastic

Saucepan - Medium

Silicone Spatula

Measuring Jug - Large

Stick Blender

Sieve

Jam Jars

Ingredients

300 g Cranberries - Fresh or Frozen
6 tbsp Water
80 g Salted Butter
200 g Sugar
2 Eggs - large

Instructions

Check the cranberries over and remove any bad ones or bit of stalk. Add to a medium saucepan along with 6 tbsp Water.
Cook the cranberries over a medium heat until the berries burst and they're soft enough to easily squash with a spatula – around 5 minutes.
Add 80g Salted Butter and 200g Sugar to the cranberries.
Continue to stir over the heat until the sugar and butter have melted – around 1 to 2 minutes.
Pour the mixture into a large jug or blender jug ready to puree. Use a stick blender or regular blender to puree the cranberry mixture until it is as smooth as possible.
Add 2 Eggs and blend again until everything is incorporated.
Strain the mixture back into the saucepan. This will remove the remaining pieces of cranberry skin or any rogue pieces of egg.
Stir the mix over the heat until it has thickened. You can raise the heat a little at the beginning to get the heat up. And you can continue to adjust the heat so that the mixture is no hotter than a very light simmer. If you are underconfident, keep the heat low – it will just take longer to thicken. Keep stirring and make sure to keep scraping along the bottom of the pan. Do not walk away or take your eyes of the pan.
The curd is ready once it coats the back of a spoon or spatula. This should take no more than 5 to 6 minutes. You will know it is ready when it stops getting any thicker.
Take the curd off the heat and pour into jars or storage containers.

Notes

If for some annoying reason your curd decides to break/split during the thickening process, you can simply blend it again before storing and it will come back together as a smooth curd.

Nutrition (Approx)