Cranberry Orange Curd
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Cook time: 
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Serves: 2 cups
Tangy cranberry and zesty orange replace classic lemon in this buttery, tart curd.
  • 1¼ cups granulated sugar
  • 6 egg yolks
  • 6 tablespoons unsalted butter, cut into pieces
  • ¾ cup unsweetened 100% cranberry juice
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 1 tablespoon orange zest
  • pinch of salt
  1. Whisk together the sugar and yolks in a saucpan. Stir in the butter, juices, zest, and salt. Set the pan over medium-low heat, whisking constantly until the mixture thickens. The curd is thick enough when it coats a spoon so when you run a finger over the back of the spoon the curd doesn’t run back together. Remove from the heat and scrape the curd into a fine mesh sieve set over a bowl and press it through to sieve out the zest. Pour the curd into a heatproof jar to cool. Cover and store the cooled curd in the refrigerator for 1 week.
Adapted from my Meyer Lemon Curd recipe.
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