This curd has turned out to be one of the most delicious things I’ve ever made. I keep trying to dream up what I can put it in to next. It was originally born from having left over cranberries and SO MANY left over egg yolks from macaron making last week. To me, all curds are delicious, particularly when they have a tart edge to them, so using cranberries seemed to be a perfect idea.
This cranberry curd would make a delicious sponge cake filling, would work wonderfully paired with super sweet and crunchy meringue or even on a simple slice of toast. This batch was made to be used as a filling for macarons at my next food fair but I will have lots more egg yolks coming my way so I foresee many more batches in my future. It may even end up as Christmas presents!
The curd is sweet but has the tartness that you associate with cranberries. My mum said the curd reminded her of rhubarb, which I agree with, it’s the acidity that does it. You could definitely experiment with this curd too. Add some zest or cook the cranberries with Christmas spices (such as cinnamon sticks and cloves)…experiment! Let me know how you get on.
Simple ingredients. (I missed out the butter in this photo).
The orange juice lends a very subtle flavour and helps to cook down the cranberries. You could use water instead, or you could amp up the orange flavour and add some orange zest in to the mix.
Cranberries all cooked down and mushy.
Sieving seems like a faffy step but it’s really necessary here.
If you’re lazy like me you can just use the same pan you cooked the craberries in so mix the yolks and sugar.
Stir in the cranberries and then marvel at the pretty, pretty colour!
Cook the curd for 8-10 minutes and then stir in the butter.
- 225g fresh cranberries
- 125ml orange juice (freshly squeezed or fresh from a carton are both fine)
- 4 egg yolks
- 170g caster sugar
- 50g butter, cubed
- Place the cranberries and orange juice in to a saucepan and cook for about 10-15 minutes until the cranberries have popped open and become very soft.
- Tip the whole mixture in to the sieve placed over a bowl. Use a spatula to press the mixture through the sieve until you have a smooth cranberry paste left, scraping the underside of the sieve as you go.
- In a separate bowl whisk together the yolks and sugar until pale and slightly frothy. Slowly pour the cranberry mixture in to the egg yolk mixture, whisking constantly (if you find this a little tricky just stop whisking, add a couple of spoonfuls at a time, and then continue mixing.).
- Once completely combined, tip the whole mixture back in to the saucepan and cook for about 8-10 minutes, until thickened.
- Remove from the heat and whisk in the butter, once cube at a time.
- Pour in to a sterilised jar and allow to cool before storing in the fridge.