Cranberry Curd

Sweet and tangy, just right for filling cakes.

SERVESMakes about 2 cups

Cranberry Curd

WHY THIS RECIPE WORKS

Cranberry curd is a custard-style sauce made from eggs, sugar, butter, and cranberries. We concentrated the flavor of our cranberries by cooking them down with sugar, orange zest and juice, and salt. To create a silky-smooth curd, we strain... Read More

Start Saving Your Favorites
Save and organize recipes, reviews, and videos for easy access when cooking, meal planning, and shopping.
To Unlock, Upgrade to All Access.
Start Free Trial

GATHER YOUR INGREDIENTS

KEY EQUIPMENT

*

BEFORE YOU BEGIN

You needn't thaw the cranberries for this recipe.

1

INSTRUCTIONS

Cook cranberries, sugar, orange zest and juice, and salt in medium saucepan over medium-low heat, mashing occasionally with potato masher, until cranberries have mostly broken down and mixture measures 1¼ cups, 10 to 12 minutes. Strain cranberry mixture through fine-mesh strainer into bowl, pressing on solids with rubber spatula to extract as much puree as possible. Discard solids.

2

Whisk eggs and yolks into cranberry mixture in bowl. Return mixture to saucepan and cook over medium-low heat, stirring constantly with rubber spatula, until mixture is thickened and registers 175 degrees in multiple spots, 5 to 7 minutes.

3

Off heat, stir in butter until incorporated. Transfer curd to bowl, press piece of plastic wrap directly onto surface of curd, and refrigerate for at least 3 hours. (Curd can be refrigerated for up to 3 days.)

0 Comments

Try All-Access Membership to Unlock the Comments
Don't miss the conversation. Our test cooks and editors jump in to answer your questions, and our members are curious, opinionated, and respectful.
Membership includes instant access to everything on our sites:
  • 10,000+ foolproof recipes and why they work
  • Taste Tests of supermarket ingredients
  • Equipment Reviews save you money and time
  • Videos including full episodes and clips
  • Live Q&A with Test Kitchen experts
Start Free Trial
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

FROM OUR TV SPONSORS

We are thankful to the sponsors who make it possible for us to bring you the Cook’s Country TV series on public television. Read more about why we have sponsors.