Cranberry Curd
Our Cranberry Curd recipe is a delightful, versatile addition to your gluten-free baking repertoire. This bright and tangy curd is made with fresh or frozen cranberries, sugar, eggs & butter resulting in a smooth, vibrant spread. Its sweet-tart flavor pairs perfectly with a variety of baked goods, adding a burst of freshness to every bite.
Whether used as a spread on gluten-free toast, a filling for cakes, or a topping for pancakes, or our Gluten Free Crepes with Cranberry Curd Josie’s Best Cranberry Curd elevates dishes with its rich, festive flavor, making it a perfect addition for holiday baking or any special occasion.
Ingredients
2 cups fresh Cranberries
1/4 cup of water
½ cup of sugar
3 TBSP butter
2 eggs slightly beaten
Instructions
Cook Cranberries:
Place fresh cranberries & ¼ cup of water on stove top.
Simmer for 15 minutes with a top on at low heat.
Let cool before using (this is a great base for cranberry sauce too!)
Make Curd:
If you have an instant read thermometer, have it handy.
Add butter, sugar, & 1/3 cup cooked cranberries to a heavy bottomed pot and put on the stove on low heat.
Whisk and stir until the butter is melted and everything is mixed together.
Add eggs and continue to whisk/stir continue to stir the mixture while on low heat.
The mixture will thicken as it heats up.
When it gets to about 165F is when you will really notice a difference in thickness. At this point stir vigorously for about 2 more minutes and then remove from heat.
Allow to cool and bottle that goodness up!
Review Cranberry Curd.