this homemade curd is sweet yet tart thanks to the cranberries, with a clementine flourish. it’s amazing all by itself, however, it’s versatile to use in baking as well.
I’m back with another curd recipe and I have no regrets! I love curd! Curd for everyone! Who knew curd was so good??? I definitely had no idea about it’s existence until a few years ago, let alone how much of a delicious treat it is, and how versatile it is – oh, the many ways you can use curd. I definitely had no idea that lemon meringue pie is essentially made out of curd (and yes, I have a recipe of my own for it right here).
This particular curd is a twist on the traditional lemon. I already have a full-on clementine curd recipe on my site too, as well as a way to use it in muffins – although it tastes like a freaking creamsicle by itself – but with holiday festivities, I had a some fresh cranberries to use up and I really wanted to try a cranberry curd.
Nonetheless, I didn’t want to make a straight up cranberry curd as I thought that might be a tad tart. Well, this cranberry clementine variation is still tart – ha – but it’s got that clementine undercurrent to it, and the honey sweetens it just the right amount to balance out the tartness.
As I don’t strain the cranberries in this recipe, depending how well you blend them in the food processor, your curd may have some texture to it with the cranberry skins popping up here and there – personally, I love it, but you can always opt to strain the cranberry sauce before pureeing it and turning it into curd (through a colander, squeezing out everything except the skins).
This curd set perfectly, resulting in a thick mixture that I really had to dig in with, with a spoon. You can totally eat it by the spoonful, or use it as a breakfast topping – think an accessory to morning waffles, pancakes, or cheese blintzes! Or you could even have it on toast!
Incidentally, you could also freeze the curd and scoop out spoonfuls whenever you need a little after-dinner treat. Or, use it in your next batch of muffins, fill a pie crust with it – however, if you’re unsure how to use it, I will definitely be sharing a recipe involving this curd soon enough!
Check out the full recipe below, and drop a comment if you love it. Follow me on Instagram @grainfreee for more recipes and food inspiration daily!
A few more recipes if you’re looking for some curd-related recipes:
cranberry clementine curd: ingredients
- 2 cups fresh cranberries
- 1/2 tsp clementine zest
- 1/4 cup clementine juice
- 1/4 cup water (optionally, you could do a full 1/2 cup of clementine juice instead of water)
- 3 egg yolks
- 2 tbsp coconut oil or butter
cranberry clementine curd: how to
- start by mixing together the cranberries, clementine zest and juice in a medium saucepan.
- bring to boil over medium high heat on stove top, and once the mixture begins to bubble, reduce the heat to medium low, stirring until cranberries burst, 10 to 12 minutes or so.
- once the cranberries are burst and softened, remove from heat and blend in food processor until smooth. return to saucepan, whisking in eggs and honey.
- return to stovetop over medium low, stirring for 20 minutes or so until thickened.
- remove from heat and stir in butter or coconut oil, 1 tbsp at a time.
- remove from heat and allow to cool in a glass jar, transferring to fridge until it’s set.
cranberry clementine curd
Ingredients
- 2 cups fresh cranberries
- 1/2 tsp clementine zest
- 1/4 cup clementine juice
- 1/4 cup water optionally, you could do a full 1/2 cup of clementine juice instead of water.
- 3 egg yolks
- 2 tbsp coconut oil or butter
Instructions
- start by mixing together the cranberries, clementine zest and juice in a medium saucepan.
- bring to boil over medium high heat on stove top, and once the mixture begins to bubble, reduce the heat to medium low, stirring until cranberries burst, 10 to 12 minutes or so.
- once the cranberries are burst and softened, remove from heat and blend in food processor until smooth. return to saucepan, whisking in eggs and honey.
- return to stovetop over medium low, stirring for 20 minutes or so until thickened.
- remove from heat and stir in butter or coconut oil, 1 tbsp at a time.
- remove from heat and allow to cool in a glass jar, transferring to fridge until it's set.