Cranberry Curd
An easy microwave cranberry curd recipe which produces a tangy festive cranberry fruit curd which is great spread on bread or toast, used as a cake filling, in tarts or pancakes, however you like!
Servings 16
Calories 58kcal
Equipment
Ingredients
- 125 g cranberries fresh
- 75 ml water
- 100 g caster sugar (superfine sugar)
- 50 g unsalted butter
- 2 medium eggs
Instructions
- Wash the cranberries, put them in a saucepan and add the water.125 g cranberries, 75 ml water
- Bring the pan to the boil then reduce to a simmer for approx. 5 minutes until the cranberries have softened and popped, releasing their juices.
- Press the cranberries through a fine sieve using the back of a spoon, into a bowl. You’ll end up with just the skins in the sieve, discard them. Make sure you scrape all the puree from the underside of the sieve into your bowl!
- Transfer the resulting cranberry puree to a microwaveable bowl. Measure out and cube the butter, measure out the sugar. Have your eggs ready too.100 g caster sugar (superfine sugar), 50 g unsalted butter, 2 medium eggs
- Add the sugar, eggs and butter to the bowl.
- Stir to combine the sugar with the liquid of the egg and cranberry puree.
- Microwave on high for one minute, then stir well. Microwave for another minute on high, then stir well. You’ll see it is starting to thicken up.
- Microwave for one final minute on high (so three minutes in total, with stirring after each minute), then stir well. You’ll see the curd has thickened further, its colour has intensified slightly and it now has a glossy appearance on the surface.
- Next, in case you have any small lumps in the curd, quickly sieve it through a fine sieve once more. This removes any small lumps of cooked egg that might have formed.
- You’ll finish with a thick and smooth curd! Transfer it to a sterilised jar and put in the fridge.
Notes
Yield
This recipe will yield one jar of cranberry curd (324 ml jar size).
Storage
Store the curd for 1-2 weeks in the fridge, in a clean lidded container such as a glass jar.
How to tell the curd is ready
If it coats the spoon and has a shiny/glossy appearance on the surface then this shows the curd is ready to be jarred up. The curd will also thicken up more once it has cooled.
Nutrition
Calories: 58kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 9mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg