Best 2 Cranberry Orange Curd Recipes

Indulge in a delightful culinary journey with our exquisite Cranberry Orange Curd, a vibrant and flavorful treat that will tantalize your taste buds. This delectable spread is a perfect balance of tart cranberries and sweet oranges, creating a symphony of flavors that will elevate your breakfast, brunch, or afternoon tea experience. Accompanying this main recipe are three additional variations that offer unique twists on the classic: a tangy Lemon Curd, a luscious Chocolate Curd, and a rich Coffee Curd. Each variation promises a distinct flavor profile that caters to diverse preferences, making this collection a must-try for curd enthusiasts and adventurous foodies alike.

Here are our top 2 tried and tested recipes!

CRANBERRY-ORANGE CURD TART

Cranberry-Orange Curd Tart image

A beautiful and tasty tart full of cranberry-orange flavor! If shortbread crusts aren't your thing, feel free to use your favorite pastry crust instead!

Provided by Kim

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 2h

Yield 8

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
¼ cup white sugar
1 ½ teaspoons ground ginger
¼ teaspoon salt
½ cup unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon almond extract
4 egg yolks, at room temperature
1 egg, at room temperature
1 (12 ounce) package fresh cranberries
1 cup white sugar
1 large orange, zested and juiced
1 teaspoon vanilla extract
1 pinch salt
4 tablespoons unsalted butter, cut into 4 pieces

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
Combine flour, sugar, ginger, and salt for crust in a small bowl. Mix in melted butter, vanilla extract, and almond extract until mixture is combined and comes together in a thick dough.
Press dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet.
Bake in the preheated oven until golden, 20 to 25 minutes.
Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.
Combine cranberries and sugar in a large saucepan. Cook over medium heat until cranberries pop and sugar is dissolved, 8 to 10 minutes. Pour mixture into a blender. Add orange juice, orange zest, vanilla extract, and salt. Leave the lid vent open on the blender; do not seal without having a way to steam to vent, and cover the lid with a kitchen towel.
Blend on low speed until mixture is smooth and thoroughly pureed. Pour the warm mixture gradually into the eggs, whisking constantly.
Pour curd back into the saucepan and cook over low heat until mixture is thickened, 8 to 10 minutes. Remove from heat and stir in butter, 1 tablespoon at a time, until thoroughly combined, ensuring each piece of butter has thoroughly melted before adding the next. Strain the mixture through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.
Bake in the preheated oven until curd is set around the edges and jiggles slightly in the center, 20 to 25 minutes. Allow to cool to room temperature before removing from the tart pan, 30 minutes to 1 hour.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 51.7 g, Cholesterol 171.4 mg, Fat 20.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 12 g, Sodium 108.5 mg, Sugar 35.4 g

CRANBERRY-ORANGE CURD

Cranberry-Orange Curd image

This cranberry-orange curd is not only easy to make, it makes the perfect accompaniment to baked goods and pastries over the holidays. If your prefer a smoother texture, press the cranberry mixture through a fine mesh sieve after blending in the food processor. This makes enough to fill a pint jar.

Provided by France C

Categories Desserts Fillings Fruit Fillings

Time 30m

Yield 16

Number Of Ingredients 6

Ingredients

1 medium orange, zested and juiced, divided
⅓ cup water, or as needed
1 (12 ounce) bag fresh cranberries
½ cup white sugar
3 egg yolks
2 tablespoons butter

Steps:

Pour orange juice into a measuring cup and add enough water to make 3/4 cup liquid. Pour into a medium saucepan.
Add orange zest, cranberries, and sugar and bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to saucepan over low heat.
Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Add butter and whisk until melted and fully incorporated.
Pour into a sterile jar and allow to cool. Curd keeps in the refrigerator for up to 1 week.

Nutrition Facts : Calories 61.4 calories, Carbohydrate 10.2 g, Cholesterol 42.2 mg, Fat 2.3 g, Fiber 1.2 g, Protein 0.7 g, SaturatedFat 1.2 g, Sodium 12.3 mg, Sugar 8.1 g

Tips:

Use fresh cranberries for the best flavor. Frozen cranberries can also be used, but they will need to be thawed before cooking.
Be sure to zest the orange before juicing it. The zest adds a lot of flavor to the curd.
Cook the curd over medium heat, stirring constantly. This will help prevent it from curdling.
If the curd does start to curdle, remove it from the heat and whisk in a little bit of cold water. This will help to smooth it out.
Once the curd is cooked, strain it through a fine-mesh sieve to remove any lumps.
The curd can be stored in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Cranberry orange curd is a delicious and versatile spread that can be used in a variety of ways. It can be enjoyed on toast, scones, or muffins. It can also be used as a filling for pies, tarts, and cakes. No matter how you choose to use it, cranberry orange curd is sure to be a hit!