Cranberry orange curd! This delicious spread is made with freshly squeezed orange juice and raw cranberries. Enjoy with scones and buttermilk biscuits or pack up and give as gifts during the holidays!
We are at the tail end of the very short harvest season for fresh cranberries, so if you didn’t make cranberry sauce for your Thanksgiving feast there is still time to use up those seasonal berries with this curd recipe!
I absolutely love the rich tangy flavor of lemon curd on biscuits, cookies or right smack in the middle of thumbprint cookies and thought “hey, I bet cranberries would be another delicious base for curd!”
Cranberry Orange Curd make great gifts for the holiday season!
Tasty, festive and so pretty too! The berries started out ruby red, but once the butter and eggs are added it turns light pink in color.
I made two batches and packaged each little jar with a tea bag and knife spreader! These were gifts for my co-workers for all their support over the past eleven years.
I’m now two weeks into my new position and I’ve already had two potlucks! Phew, the transition has been seamless – haha!
Enjoy this seasonal curd in yogurt, oatmeal or package them up for hostess gifts during the holiday season!
- 2 cups cranberries, fresh
- ¼ cup orange juice, freshly squeezed
- 1¼ cup sweetener (I used a sugar alternative - Swerve)
- ½ cup butter, unsalted
- 5 large eggs, lightly beaten
- ¼ teaspoon salt
- In a medium saucepan bring the cranberries and orange juice to a boil over medium heat. Reduce the heat to simmer and cook until the berries burst and begin to soften (approximately 5 minutes).
- Remove from heat and put in a heat proof food processor or blender. Pulse until smooth.
- Put cranberries back in the saucepan and over low heat add the sweetener and butter. Stir until smooth.
- Temper the eggs by slowly whisking about ¼ cup of the cranberry sauce into the beaten eggs. Repeat with another ¼ cup of sauce.
- Add the tempered eggs into the saucepan and continue to whisk until the eggs are incorporated into the curd. Cook for an additional 5-8 minutes or until the mix begins to thicken. Cool and store in a glass container in the refrigerator.