This cranberry curd recipe is a tangy and sweet spread that is perfect for breakfast, dessert, or as a filling for pastries. Made with fresh cranberries, eggs, sugar, and butter, this curd is a delightful balance of flavors. It's easy to make and can be stored in the fridge for up to a week. Serve it on toast, pancakes, or drizzle it over ice cream for a burst of cranberry goodness. Try this recipe and impress your family and friends with this unique and delicious treat!
Ingredients
- 2 cups fresh cranberries
- 1 cup sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Directions
- In a saucepan, combine the cranberries, sugar, lemon juice, and lemon zest.
- Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10-15 minutes.
- Remove from heat and let it cool slightly.
- In a separate bowl, whisk the eggs until well beaten.
- Slowly pour the melted butter into the beaten eggs, whisking constantly.
- Gradually pour the cranberry mixture into the egg mixture, whisking continuously.
- Transfer the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon, about 10 minutes.
- Remove from heat and let it cool completely.
- Transfer the cranberry curd to a jar or an airtight container and refrigerate for at least 2 hours before serving.
