How to Cook Thanksgiving Cranberry Curd

Try this easy, delicious cranberry curd just once & you'll never buy canned again. Use as a spread on breads & meats, top ice cream & pies - the possibilities are endless!

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It wouldn't be Thanksgiving without something cranberry on the table! This is a delicious way to enjoy cranberries for the holiday without the jiggly, tasteless glop that comes from a can.

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Wash cranberries & place in pan with water.

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Boil over med-high heat until cranberries pop & get a little mushy. Warning - they do NOT smell pleasant!

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Gather your supplies!

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Press cooked berries through a sieve. I stir mine around with a wooden spoon, pressing gently as I go.

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You'll end up with a blob of cranberry solids. Discard these, or toss them in your compost.

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Return the strained berries to the pan & slowly whisk in butter. Lightly whisk eggs & add in, stirring continually - you don't want the eggs to cook before they blend in!

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Add in sugar, salt, cinnamon, vanilla, and lemon juice. Continue cooking over med-low heat until mixture thickens, about 15 minutes.

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Run thickened mixture through a strainer again, just to make sure there are no solids left. This recipe makes enough curd for about two 12oz mason jars.

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It's creamy, flavorful, and delicious! My favorite is spreading it on hot pumpkin biscuits - Snapguide coming soon! Enjoy!


12 Ounces Fresh Cranberries
¾ Cups Water
6 Eggs
7 Tablespoons Unsalted butter
Cups White Sugar
½ Tablespoons Ground cinnamon
1 Teaspoon Vanilla
½ Teaspoons Lemon juice
¼ Teaspoons Salt
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