Merry Cranberry Citrus Curd
This Merry Cranberry Citrus Curd tastes as bright and tangy as it looks, packed with the perfect mix of tart cranberries, sweet orange juice and zest, and a touch of fresh ginger. Its refreshing and vibrant flavor elevates so many desserts and instantly feels like the holidays. As a long time lover of citrus curds, I originally created it as filling for Harvest Ginger Cookies, but it is so versatile. You can spread it on toast, swirl it into yogurt, or just enjoy it by the spoonful for a little seasonal pick-me-up. The options are endless!
Favorite Uses for Merry Cranberry Citrus Curd
Here are some desserts and treats are instantly brightened by this curd:
- As a tart filling made with graham cracker or biscoff cookie crust.
- Folded into sweetened fresh whipped cream to be used in cream puffs, with fresh berries, in a trifle or just as a mousse in little dessert cups.
- As a topping for pancakes or waffles
- As a cake or cupcake filling
- Mixed into a yogurt parfait.
And so much more!
Ingredients
- FRESH OR FROZEN CRANBERRIES
- GRANULATED SUGAR
- LARGE EGGS
- EGG YOLKS
- WATER
- FRESH SQUEEZED ORANGE JUICE (I use Naval Oranges)
- ORANGE ZEST
- FRESH GRATED GINGER
- UNSALTED BUTTER SOFTENED
How to Make Merry Cranberry Curd
- Rinse cranberries in a colander and combine in a saucepan with sugar, water, orange juice, zest, ginger and salt.
- Cook over medium heat for about 10 minutes until the berries start to break down and start resembling cranberry sauce.
3. Transfer cranberry mixture to a food processor and mix for about one minute until very smooth. Return to pan and simmer on low.
4. Stir eggs and yolk with a whisk in a small bowl. Gradually add 2-3 tablespoons of warm cranberry mixture into the small egg bowl and instantly whisk until combined. This will temper the eggs so they won't scramble when you add them to the cranberry mixture.
5. Add the tempered eggs mixture back into the warm cranberry mixture and whisk constantly over low hear for about 3 minutes.
6. Turn off the heat and add butter a couple tablespoons at a time. Whisk until butter is melted and curd looks smooth and glossy.
7. Set up a medium size bowl with a fine sieve resting on top. Run the curd through the strainer to ensure a smooth and silky texture.
8. Transfer curd to a clean bowl. Cover it with plastic wrap and refrigerate for several hours to overnight to avoid a skin forming on top. It will thicken considerably.
Merry Cranberry Citrus Curd
- Total Time: 30 minutes
- Yield: 2 cups 1x
Description
This bright and tangy Merry Cranberry Citrus Curd tastes as vibrant and refreshing as it looks. The tart cranberries are layered with flavors of sweet, fresh orange juice and zest and fresh ginger. This curd is easy to make and can be used for cake, tart or sandwich cookie fillings, as a mix-in for yogurt parfaits, a topping for waffle and pancakes, or whipped into cream for a delicious and easy mousse.
Ingredients
- One 12 ounce bag or 340 grams of fresh (or frozen) cranberries
- 1.25 cups or 250 grams or granulated sugar
- 1/4 cup or 60 grams of water
- 1/4 cup or 60 grams of fresh squeezed orange juice
- 1.5 teaspoons of orange zest
- 1 teaspoon of freshly grated ginger
- 1/4 teaspoon of kosher salt
- 2 large whole eggs
- 2 egg yolks
- 1 stick or 115 grams of unsalted softened butter
Instructions
- Rinse cranberries in a colander and combine in a saucepan with sugar, water, orange juice, zest, ginger and salt.
- Cook over medium heat for about 10 minutes until the berries start to break down and start resembling cranberry sauce.
- Transfer cranberry mixture to a food processor and mix for about one minute until very smooth. Return to pan and simmer on low.
- Stir eggs and yolk with a whisk in a small bowl. Gradually add 2-3 tablespoons of warm cranberry mixture into the small egg bowl and instantly whisk until combined. This will temper the eggs so they won’t scramble when you add them to the cranberry mixture.
- Add the tempered eggs mixture back into the warm cranberry mixture and whisk constantly over low hear for about 3 minutes.
- Turn off the heat and add butter a couple tablespoons at a time. Whisk until butter is melted and curd looks smooth and glossy.
- Set up a medium size bowl with a fine sieve resting on top. Run the curd through the strainer to ensure a smooth and silky texture.
- Transfer curd to a clean bowl. Cover it with plastic wrap and refrigerate for several hours to overnight to avoid a skin forming on top. It will thicken considerably.
Notes
This curd stays fresh for up to two weeks in the refrigerator and up to a year in the freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
