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 Cranberry Curd Part I

  • Author: Lauren Grant of Zestful Kitchen
  • Total Time: 35 minutes
  • Yield: 2¼ cups 1x


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



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, 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