Sealed in an airtight container, cranberry curd will keep in your fridge for up to 2 weeks, or stored in the freezer for up to a year! Just thaw it in the fridge overnight the day before you plan to use it. I’ve also seen it layered in a trifle, and stirred into ice cream or yogurt. You can also use it as a cake or cupcake filling, cookie filling or an easy filling for a tart or pie. So many things! I love to spoon mine over toast, pancakes, French toast or waffles. Remove the curd from heat, transfer it to a sterile container (I like using mason jars) and allow it to cool completely before covering and chilling in the fridge. Continue whisking for 5-7 minutes over medium heat, until the curd thickens up and begins to coat the back of a spoon. Transfer the mixture back to the pot, and whisk in 3 large egg yolks. If you cannot get the mixture very smooth, you may want to pour it through a fine mesh sieve before moving on to the next step. You might hear some of the cranberries popping! After about 10 minutes, allow the mixture to cool for about 5 minutes before transferring it to a high powered blender and blending on high for a couple of minutes, until it is completely smooth.Īlternatively, you could use an immersion blender. Once everything comes to a boil, let it simmer for 10 minutes. Start by heating up the cranberries on the stove with a mixture of water and sugar. Luckily for you this recipe is another of my easy 3 (ok 4) ingredient recipes! You’ll only need: This year, I knew I wanted to cranberry curd at some point, but the opportunity was presented to me when I had a bunch of egg yolks in the fridge waiting to be used up! How do you make cranberry curd? The kids love eating them too (can’t imagine why – they’re not covered in sugar or anything)! I always make sugared cranberries too to you as a garnish or just in my holiday food photos. Frozen cranberries are so good in muffins, breads, donuts and smoothies. I buy about 10 bags of them at the store so I can use them in recipes during the holidays, and I freeze the rest. If you had asked me in the first half of my life if I was going to be excited about fresh cranberries being in stock at the grocery store, I would have given you a very weird look. That’s what we call this time of year right?! Get your hands on some fresh cranberries this season so you can whip up a batch of this super easy cranberry curd! It’s delicious over everything from pancakes to ice cream, and makes for a terrific tart and pie filling!
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