Dessertscakemehometonight5.0
Cranberry Curd
Cranberry curd is sweet, tart, and so delicious. Made from fresh or frozen cranberries and flavored with orange juice and orange zest, this cranberry curd is a perfect cake or cupcake filling and can be used for so much more!
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- blender
- food processor
- bowl
- whisk
📝 Preparation Steps
1
In a medium saucepan, combine fresh or frozen cranberries, granulated sugar, orange juice, orange zest, and water. Cook the cranberry mixture over medium-low heat, stirring occasionally for about 10 to ⏱️ 15 minutes. The mixture will bubble, reduce, and thicken slightly.
cranberries (fresh or frozen)12 ozorange juice (freshly squeezed)2 tbsporange zest1 tsp
2
Remove the saucepan from the heat. Transfer the cranberry mixture to a blender, food processor, or heat-safe container to use an immersion blender to puree the cranberry mixture until smooth. Be careful as the mixture will be hot.
3
Add egg yolks to a large bowl and whisk until broken up. Very slowly drizzle the hot cranberry mixture into the egg yolks whisking constantly to temper the egg yolks so they do not scramble. Transfer the cranberry mixture back to a saucepan and place over low heat. Cook the mixture for an additional ⏱️ 3 minutes whisking constantly until thickened.
egg yolks3
4
Remove the saucepan from the heat. Add in cold, cubed unsalted butter, one cube at a time, whisking in between each addition.
unsalted butter (cold and cubed)5 tbsp
5
Once all the butter is added, melted, and well combined into the cranberry curd, transfer the curd to a heat-safe container. Cover the cranberry curd with a lid or plastic wrap and cool to room temperature. Once cooled, chill the curd in the refrigerator for at least two hours before using.
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