Sweet and tangy, just right for filling cakes.
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
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
You needn't thaw the cranberries for this recipe.
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.
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.
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.)