I saw a picture of a cranberry curd tart recently by Cook’s Illustrated (America’s Test Kitchen) and the luscious purply-red immediately had my mouth watering.

I haven’t tried making the full tart yet, but I can vouch for the fact that the curd is absolutely scrumptious on a scone, and rather addicting when simply eaten out of the jar with a spoon as well!

I adapted the recipe slightly, as I was not making a curd tart, but something to just jar for putting on a scone.

I love how easy this recipe is to make, and yet I felt like I got a curd that I’d have happily paid for in a store, could gift to friends and family, and proudly serve at a festive Christmas afternoon tea.

Pause before you add the softened butter, letting the hot curd cool for about 45 minutes before you do, until a slight skin forms.

I have to admit that after I had it strained and it was silky smooth and still slightly warm in the bowl, it was really hard not to keep dipping my spoon in the curd over and over again to just eat it from the spoon!

Scones shmones – who needs em?! I think the flavor of the curd is to die for all by itself.

Cranberry Curd

  • Servings: ca. 20 oz.
  • Difficulty: easy
  • Print


  • 1 lb. (16 oz.) fresh or frozen cranberries
  • 1 1/4 c. (8 3/4 oz.) sugar, plus hold ~1 Tbsp. sugar aside to add at the end
  • 1/2 c. water (I used half water, half freshly squeezed orange juice)
  • Pinch of salt
  • 3 large egg yolks
  • 2 tsp. cornstarch
  • 4 Tbsp. unsalted butter, softened and cut into several pieces


Put the cranberries, 1 1/4 c. sugar, water/orange juice, and salt in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally.

Cover and cook until all cranberries have burst and started to shrivel, or about 10 minutes.

While the cranberries cook, whisk the egg yolks and cornstarch together in a small bow until smooth.

Transfer the cranberry hot cranberry mixture to a food processor. Immediately add the yolk/cornstarch mixture and process until smooth, about a minute.

Let the mixture cool in the food processor bowl for about 45 minutes to an hour, until a skin forms and the mixture temperature is about 120-125 degrees Fahrenheit.

Add the softened butter to the cranberry puree and process until fully combined, or about 30 seconds. Strain the mixture through a strainer set over a bowl, using a rubber spatula to press the mixture down through the strainer.

The extra tablespoon of sugar can be used to sweeten the curd to taste (may or may not need it, or need it all, depending on how tart/sweet you like the curd).

It is now ready to be used on a scone or toast. Put into small jars and keep in the fridge.

Add your favorite scone and a bit of clotted cream, top with the curd and you’re in for a treat. I keep my curd in the fridge and try to make it last as long as possible. It makes such a great addition to a Christmas tea, with the lovely deep ruby red color of the cranberries.


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