Lovely cranberry curd for your brunch this winter
Perfect for your holiday feasts! This cranberry curd can be used as a filling for a tart or muffins, or the perfect accompaniment for orange scones. If there is any leftover, grab a spoon!
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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Ingredients
- 12 ounces whole cranberries fresh
- 1 cup sugar
- 1 large orange peel and juice
- 1 stick butter
- 2 large eggs
- 2 egg yolks
Ingredients
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Instructions
- Cook cranberries, orange juice and peel (just the orange skin, not the pith), and sugar over medium heat for about 10 minutes. The cranberries will be soft.
- Remove from heat and press thru a medium mesh sieve into a bowl. Discard cranberry skins and orange peels.
- Return cranberry juice to the pan and stir in the butter. Set aside to cool.
- While the juice is cooling use the time to bake the tart shell if you are going to use the curd to make a pie. (9" pie pan)
- Return to the cooled cranberry juice. Whisk the eggs in a separate bowl. Slowly add 1 cup of the cranberry juice to the eggs to temper.
- Mix the tempered eggs into the remaining cranberry juice and return to heat. Cook over low-medium heat until thickened. Do not boil.
- Remove from heat and set aside to cool.
- Once cooled, pour into tart shell and bake for 10 minutes at 350 to set. Curd will still be a little jiggly.
- Cool tart, cover with plastic wrap to avoid 'skin' forming on curd. Serve cooled.
Recipe Notes
This took quite a bit of time as I've never made curd before. If you've made lemon curd, you probably know all the shortcuts!
The tart can be cut into 8 large slices or 12 slim sections.
If you are not making a tart, you can use the curd in muffins as a filling. Or, use it as a spread for orange scones.
Looking for more yummy dessert ideas? Check out the rest of our recipe blog.
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