If you’ve ever ended up with an extra bag of fresh cranberries after Thanksgiving (guilty), this Cranberry Curd is the most delicious way to put them to use. It’s silky, vibrant, sweet-tart, and unbelievably easy to make. Think lemon curd vibes but festive, bold, and beautifully ruby-red. I’ve been using it in holiday baking, spreading it on toast, swirling it into yogurt, and honestly sneaking spoonfuls straight from the jar.
This recipe takes everything that makes cranberries so special—the bright acidity, the deep color, the natural tang—and turns it into a smooth, buttery curd that feels like a winter treat without being overly heavy. And the best part? You only need a handful of ingredients and a single pot. Fresh cranberries simmer with sugar and water until they burst into a thick sauce, then orange zest brings in that classic holiday brightness. Once blended silky-smooth, egg yolks help thicken the curd into something luxurious and spoonable.
Cranberry Curd is also the perfect make-ahead ingredient for holiday baking projects. Use it to fill cookies, swirl into cakes, top cheesecakes, spread onto scones, or spoon into tart shells for an easy but show-stopping dessert. It keeps beautifully in the fridge for up to two weeks, which means you can make a batch now and enjoy it all season long.
Making Cranberry Curd
To start, fresh cranberries simmer with water and sugar until they break down into a jammy consistency. The orange zest adds a layer of citrusy warmth that pairs perfectly with the cranberries’ natural sharpness. Once you have simmered the berries into a dark red sauce, you’ll let it cool for 5-10 minutes before using an immersion blender to blend until smooth.
Once the cranberries and orange zest are blended together, you’re left with the most gorgeous deep-red base. The key to getting that perfectly smooth, custard-like texture is gently whisking in the egg yolks over low to medium heat. You don’t want to rush this step; slow, steady heat keeps the curd silky without scrambling the eggs. You’ll notice the mixture gradually thicken as you whisk, turning glossy and rich. It’s ready when it coats the back of a spoon and leaves a clean line when you run your finger through it.
Adding the butter at the end is what takes this curd from delicious to absolutely luxurious. It melts in and softens the tart edges of the cranberries just enough, giving you that velvety finish that makes curd so irresistible. Once everything is fully combined, all that’s left is to let it chill so it can set. The flavor gets even better as it cools, making this the perfect make-ahead recipe for holiday baking or gifting.
It’s easy, it’s vibrant, and it’s one of those recipes you’ll want to make every winter once you try it.
If you love cranberries, try my Cranberry Orange Bars or Lighter Cranberry Orange Scones. For a savory option, my Cranberry Chicken Meatballs are a wonderful entree. Enjoy!
Cranberry Curd
Equipment
- Saucepan
- Immersion Blender
Ingredients
- 12 oz fresh cranberries
- 3/4 cup water
- 1/2 cup plus 2 tbsp sugar or granulated monk fruit sweetener
- 1.5 tbsp butter
- Zest of half an orange
- 3 egg yolks
Instructions
- Add the cranberries water and sugar to a pot over medium heat. Stir well and bring the mixture to a boil then reduce to a simmer and cook for about ten minutes until the cranberries have broken down and the mixture has thickened. Stir in the orange zest then let the mixture cool for five to ten minutes.
- Use an immersion blender to blend until completely smooth. Add the egg yolks and return the pot to medium heat whisking continuously for 5 to 8 minutes until the curd is thick enough to coat the back of a spoon.
- Remove from heat add the butter and stir until fully melted.
- Transfer the curd to a heat safe container and let it cool completely. Store in the refrigerator for up to two weeks.
