Naturally Sweetened Cranberry Curd Part I

Naturally sweetened, this brightly colored Cranberry Curd is wonderfully tart and packed with flavor from orange, honey, and pink peppercorn.

The first of a three-part series here on Zestful Kitchen, this festive Cranberry Curd will make two more appearances in a couple of incredibly delicious and timely recipes.

The vibrant hue of this Cranberry Curd offers insight into how incredibly flavorful it is. The balance of flavors makes it ideal for both sweet and savory applications—perfect for this time of year filled with an abundance of decadent treats and one-bite appetizers.

Aside from the appetizer and dessert recipes to come, this curd can be used in any application that you would normally use lemon curd.

Frozen cranberries in a glass bowl.

10 Creative Ways to Use Cranberry Curd

  1. Tarts & Pies
  2. Ice Cream Cake
  3. S’mores
  4. Appetizer crostini with whipped herbed ricotta
  5. Slather on flaky biscuits
  6. Serve with scones
  7. Drizzle on pancakes or waffles
  8. Swirl into a yogurt parfait
  9. Top oatmeal
  10. Gift It
    • Pack some curd in a small, resealable jar and give it to friends and family along with a bakery baguette or simple shortbread cookies.

Small glass jar filled with cranberry curd with a gray spoon. | from Lauren Grant of Zestful Kitchen_-2


Naturally Sweetened Cranberry Curd Part I

Sweet-tart Cranberry Curd pairs perfectly with smooth, salty herbed ricotta. Slathered on a toasted crostini and topped with winter herbs, these sweet and savory bites are perfect for any occasion. | from Lauren Grant of Zestful Kitchen

Naturally sweetened, this brightly colored Cranberry Curd is wonderfully tart and packed with flavor from orange, honey, and pink peppercorn.

  • Author: Lauren Grant of Zestful Kitchen
  • Total Time: 35 minutes
  • Yield: 2¼ cups


1 bag fresh or frozen cranberries (12 ounces)

¾ cup fresh orange juice (from 2 oranges)

1 teaspoon minced fresh orange zest

1 teaspoon pink peppercorns (optional)

½ cup honey

¼ teaspoon kosher salt

4 tablespoons chilled unsalted butter, cubed

2 large egg yolks

1 large egg

1 tablespoon orange liqueur (such as Grand Marnier) or brandy


Cook cranberries, orange juice, water, zest, and peppercorns in a saucepan over medium-high heat, stirring occasionally until cranberries burst, about 15 minutes. Transfer cranberry mixture to a food processor and purée.

Strain cranberry mixture through a fine-mesh sieve back into saucepan with honey, butter, and salt; discard solids.

Cook mixture over medium heat until butter is melted, about 5 minutes.

Whisk together egg yolks and egg in a large bowl. Gradually whisk cranberry mixture into egg mixture, transfer back to saucepan over low heat and cook, whisking constantly, until mixture is thickened and coats back of spoon, about 8 minutes.

Off heat, stir in liqueur then strain through a fine mesh sieve into a bowl. Press a piece of plastic wrap on surface of curd and refrigerate until completely chilled.

Use as desired.


This recipe can easily be doubled.

Make ahead tip:

Cranberry curd will last 1 week store in an airtight container in the refrigerator or up to 3 months in freezer.

What you’ll need to make Cranberry Curd:


  • Saucepan
  • Fine mesh sieve
  • Food processor


  • Frozen cranberries
  • Oranges
  • Honey
  • Butter
  • Orange Liqueur
Small glass jar of cranberry curd with a crostini in the background



Looking for more cranberry ideas?

Check out some others from the #yesyoucranberry collaboration!


  1. I just made the cranberry curd for the ricotta appetizer for our New Year’s Eve party. It is delicious and I am so glad I doubled it.
    What super way to use cranberries! Thank you for the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *