• Sarah L Samuels

Cranberry Curd

Updated: Dec 20, 2021

I made this as I wanted to make a cranberry tart with meringue in the top and it’s really delicious. It is not as sweet as lemon curd but as it is cranberry I don’t think it should be but that’s just personal preference!

It has lots of uses and can be put on scones or in a frangipani tart. As there are egg whites left over from the recipe I decided on a cranberry meringue tart.


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Put the water and frozen cranberries in a medium sized pan and in a medium heat simmer until they become soft.



Sieve the cranberries into a heat proof bowl making sure you get as much as you can through the sieve.




Pour the cranberry puree back into the pan and set aside.


Pre-heat the oven to 140 degrees centigrade (120 fan).


Place 4 jars on a baking sheet with the lids into the oven while you continue to make the curd.



Whisk together the egg yolks and egg until combined then add the sugar and whisk until a light yellow colour.



Add the egg mixture to the cranberry puree in pan and whisk until fully incorporated.



Put the pan back on a medium heat, whisking constantly until the curd thickens and can coat the back of a spoon. This will take about 10 minutes.



Then remove the pan from the heat and stir in the butter a few cubes at a time.


Strain into a large measuring jug or heatproof bowl.



Then take the jars out of the oven and pour the curd into the jars and place the lids on.



Set aside to cool completely then keep in the fridge.


Ingredients


400g Frozen Cranberries

250ml Water

6 Large Egg yolks

2 Large Whole eggs

300g Caster sugar

160g Unsalted butter


Method

  1. Put the water and frozen cranberries in a medium sized pan and in a medium heat simmer until they become soft.

  2. Sieve the cranberries into a heat proof bowl making sure you get as much as you can through the sieve.

  3. Pour the cranberry puree back into the pan and set aside.

  4. Pre-heat the oven to 140 degrees centigrade (120 fan).

  5. Place 4 jars on a baking sheet with the lids into the oven while you continue to make the curd.

  6. Whisk together the egg yolks and egg until combined then add the sugar and whisk until a light yellow colour.

  7. Add the egg mixture to the cranberry puree in pan and whisk until fully incorporated.

  8. Put the pan back on a medium heat, whisking constantly until the curd thickens and can coat the back of a spoon. This will take about 10 minutes.

  9. Then remove the pan from the heat and stir in the butter a few cubes at a time.

  10. Strain into a large measuring jug or heatproof bowl.

  11. Then take the jars out of the oven and pour the curd into the jars and place the lids on.

  12. Set aside to cool completely then keep in the fridge.


Download recipe

CranberryCurd
.pdf
Download PDF • 118KB

Sarah’s extra slice……


I used 4 x 212ml globe jars for this recipe.


The curd will last a week in the fridge.



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