Microwave Cranberry Curd




This post may contain affiliate links. Please read my disclosure policy.

Fresh, bright, and creamy cranberry curd
This easy fresh cranberry curd is a low sugar recipe that bursts with flavor --- a bag of cranberries will make two batches, keep one and gift one!

Microwave Cranberry Curd ~ a quick and easy method for making a thick tangy microwave cranberry curd — slather this gorgeous spread on anything and everything!

Easy Microwave Cranberry Curd recipe

Anything that gets me from the craving stage to the eating stage as quickly as possible is a hero in my book, so I’m in love with my microwave curd method.  It takes you from fruit juice (or puree) to a thick spoonable curd in minutes.  And by the way, there is NOTHING better than freshly made warm curd, so sneak a few mouthfuls before you refrigerate it.

But the method isn’t the only great thing about this recipe.  The idea of making a cranberry curd is one of those light bulb moments — cranberries are the only other fruit besides lemons that have that natural twang — they were meant to be curded!  This beautiful simple spread makes instant luxury out of a piece of toast (or biscuits, English muffins, croissants, etc.)  But it also works as a filling component in desserts.  And that’s just what I did with mine — I’m going to post it tomorrow, so don’t go too far!

Fresh cranberry puree for cranberry curd

This recipe starts with a fresh cranberry puree, it’s one of the more beautiful things I’ve ever encountered in the kitchen.  The color is luminous, and the flavor is wild, take a taste!.  I could stop at this point and be perfectly happy, but let’s forge ahead, it’ll be worth it.

Easy Microwave Cranberry Curd

This thick spreadable garnet colored curd is ready in just a couple of minutes.  It literally couldn’t be easier.  It would make a wonderful gift — if you can bear to part with it.

Quick microwave method for making cranberry curd

I’ve got lots of other inspiration for using fresh seasonal cranberries ~

Microwave Cranberry Curd
Rate this recipe
6 ratings

Fresh, bright, and creamy cranberry curd

Ingredients

  • 1 12 ounce bag of fresh cranberries (they can be frozen)
  • 1/2 cup sugar
  • 1 cup pure cranberry juice, the kind with no sugar added (or water)
  • 1 Tbsp fresh lemon juice (optional)
  • 2 large eggs, and 2 yolks, at room temperature
  • 1 Tbsp unsalted butter (optional)

Instructions

  1. Rinse your berries and put them in a medium saucepan along with the sugar and the cranberry juice. Stir to combine, and bring to a boil over medium heat, stirring to dissolve the sugar.
  2. Let the mixture bubble away for about 5 minutes, until the all cranberries are burst.
  3. Puree the cranberries in a food processor. Be careful when pureeing hot liquids...I loosely cover the opening at the top with a dish towel. Run the machine until the mixture is smooth, this will take about 30 seconds to a minute or so.
  4. Push the mixture through a mesh strainer, using the back of a large spoon to make sure as much of it as possible goes through.
  5. Measure out 1 cup of the puree. You should have enough leftover for another batch.
  6. Whisk the eggs and yolks together in a medium microwave safe bowl. Be sure to get all the eggs well broken up.
  7. Stir in the cup of cranberry puree and the lemon juice. Stir until thoroughly blended.
  8. Microwave for one minute, on high. Remove and whisk.
  9. Microwave for another 30 seconds, and whisk again.
  10. Microwave another 30 seconds, and whisk. The curd should be quite hot and thick. You can put it in for another 30 seconds if you like. Stir well. Blend in the butter.
  11. Push the curd through a clean mesh strainer to remove any bits of cooked egg, and then spoon it into a clean jar. Let it cool before capping and putting in the refrigerator. It will keep for a week tightly covered in the refrigerator.

notes:

  • Don’t worry too much about what liquid you use for the cranberry puree, if you don’t have pure cranberry juice, use water.
  • My microwave is a standard 1000 watt, and I used full power.
  • Because this curd starts with a puree rather than fruit juice, like my original microwave curds, it get thicker faster.  The curd is done when it is steaming hot and thick, but if you want to be sure, take its temperature.  Technically it should be about 160F, but also, technically, we should all be eating our fried eggs well done, so, you be the judge…

 

Don’t forget to pin this Microwave Cranberry Curd!Quick microwave cranberry curd ~ this tangy fresh cranberry spread is made right in the microwave ~ bake with it, slather it on toast and biscuits, or eat it with a spoon, right out of the jar! #cranberries #curd #cranberrycurdrecipe #berries #berrycurd #fruitcurd #cranberrypreserves #cranberryjam #cranberrybutter #breakfast #jam

 

 

You Might Also Like

35 Comments

    Leave a Reply

  • Reply
    Feryall
    August 15, 2019 at 12:31 pm

    HI, Sue! I am not easily a fan of any internet blogger, but you won my heart over with your shortbread series. Oh my goodness, i was a shortbread making fool for a while, all thanks to you! Before i discovered you, i never tried my hand at shortbread. . . Fast forward to curd making – and here i am! And with the microwave, no less! That zap box is the more underused appliance in the kitchen! I’m discovering mug cakes, egg poaching, drying herbs, peeling garlic, making sugar syrup, caramel sauce, crisping bacon and now CURDS! Thank you!

    • Reply
      Sue
      August 15, 2019 at 8:14 pm

      Yay Feryall, I’m so happy to hear this :)

  • Reply
    Sonia
    November 24, 2017 at 3:01 pm

    It’s cranberry season and let me tell you, this recipe did not disappoint. I just finished the curd and it is so very yummy. I can hardly wait to make the bars. One question, can the extra blended cranberries be frozen?

    • Reply
      Sue
      November 24, 2017 at 3:48 pm

      I can’t wait to hear what you think of the bars, Sonia, and I don’t see why you can’t freeze the pureed berries.

    • Reply
      Debi
      February 1, 2018 at 4:01 pm

      Hi ,
      Do you think it can be processed like other curds and jams?
      Debi

      • Reply
        Sue
        February 1, 2018 at 4:31 pm

        I don’t see why not, Debi.

  • Reply
    nanci
    October 13, 2016 at 1:58 pm

    For gift giving. I assume it needs to be kept refrigerated?

  • Reply
    nanci
    October 13, 2016 at 1:29 pm

    If you are giving it as a gift, I assume it needs to be kept refrigerated?

  • Reply
    Pamela Tiede
    January 23, 2016 at 11:58 am

    If you could give some instruction on a non-microwave variation, I would love to try this. Microwave is a bad word at my house (don’t have one) :). Thank you!

    • Reply
      Sue
      January 23, 2016 at 12:10 pm

      Pamela you can try just heating the mixture in a heavy sauce pan on the stove…stir constantly until it comes to a boil and thickens.

  • Reply
    Laura Dembowski
    December 17, 2015 at 10:17 am

    I want this on everything .. in salad, on ice cream, on cake, by the spoon …

    • Reply
      Sue
      December 17, 2015 at 5:30 pm

      Me too Laura — and by the spoonful first!

  • Reply
    Susan
    December 10, 2015 at 6:43 am

    I’ve made microwave lemon curd with wonderful success and I love that you tried it with cranberries!

  • Reply
    Diane {Created by Diane}
    December 9, 2015 at 9:56 pm

    This is a definite must make and oh so pretty! I bet it tastes amazing.

  • Reply
    Barely Vegan
    December 9, 2015 at 8:25 pm

    Wow, I’m really intrigued by this recipe! I don’t think I’ve made curd before and now I really want to try it! This looks really good and I love how quick and easy it is to make. Beautiful :)

    • Reply
      Sue
      December 9, 2015 at 9:22 pm

      curd is one of those things that people really love or they’ve never had much experience with, I hope you give this a try!

  • Reply
    Megan {Country Cleaver}
    December 9, 2015 at 6:13 pm

    If I wasn’t in love with this outright – the color did me in!!

    • Reply
      Sue
      December 9, 2015 at 6:17 pm

      Tell me about it! Some food has an unfair advantage!

  • Reply
    cheri
    December 9, 2015 at 5:53 pm

    Hi Sue, what a beautiful color, you are so creative in the kitchen. I bet this is delicious!

  • Reply
    Tricia @ Saving room for dessert
    December 9, 2015 at 1:37 pm

    Wow Sue – this is great! It would be wonderful on anything and everything :) I still have not tried the microwave method but you have sold me with this one. What a unique and wonderful treat. Bravo! Gorgeous, gorgeous photos!

  • Reply
    Chris Scheuer
    December 9, 2015 at 1:08 pm

    I’ll say it’s beautiful, I can’t believe the color and can’t wait to see your dessert!

  • Reply
    Vicki Bensinger
    December 9, 2015 at 12:42 pm

    Now this is one I hadn’t thought of. I bet that bitter taste is totally gone. This sounds and looks lovely! I still have a bag of cranberries in my refrigerator, I’ll be sure to give this a try!

    • Reply
      Sue
      December 9, 2015 at 4:45 pm

      Not a bit of bitter — promise!

  • Reply
    Donalyn@The Creekside Cook
    December 9, 2015 at 12:06 pm

    That looks quite amazing – not a huge fan of cranberries usually, but for this I think I would make an exception!

    • Reply
      Sue
      December 9, 2015 at 4:45 pm

      Cranberries can sometimes be over sweetened in recipes to compensate for their tartness — I think this curd strikes a great balance and brings out their wonderful flavor, I hope you give it a try Donalyn.

  • Reply
    SallyBR
    December 9, 2015 at 11:38 am

    I am really REALLY looking forward to your post tomorrow….

    I thought that one great use could be as a filling for macarons? Which I still have not mastered, my two attempts were so-so, need to get better at it.

    what a beautiful color! I am really tempted to make this as part of a dessert for the holiday season…

    • Reply
      Sue
      December 9, 2015 at 1:23 pm

      I almost combined the two in one, but then I thought, no, these two recipes each deserve their own post — I won’t make you wait long though :) I LOVE the idea of this as a filling for macarons, but I haven’t even attempted them yet!

      • Reply
        SallyBR
        December 10, 2015 at 6:33 am

        Ok, I will be a good girl and wait. Patiently… very very patiently… ;-)

  • Reply
    Barbara
    December 9, 2015 at 11:20 am

    Hi Sue!
    Made cranberry curd mini tarts last year and took them to pot lucks everywhere…they were loved by all. (I refrigerated the curd and used it again and again.) Can’t wait to try it in the microwave. It’s still fussy, but at least the cooking is done in the microwave and not stove top.
    Happy Christmas, Sue!

    • Reply
      Sue
      December 9, 2015 at 1:19 pm

      I think you’ll be pleased with the microwave, it’s less messy, and so instantaneous! Happy Holidays Barbara!

  • Reply
    John/Kitchen Riffs
    December 9, 2015 at 9:16 am

    Wow! This is gorgeous! And what a nifty method for making this — totally easy and fun. Thanks!

    • Reply
      Sue
      December 9, 2015 at 9:27 am

      Thanks John — I’m snacking on some right now on a whole wheat English muffin — heaven!!

  • Reply
    Monique
    December 9, 2015 at 8:04 am

    It’s perfect for the season!

  • Reply
    Medeja
    December 9, 2015 at 4:53 am

    The color is amazing! And I can imagine taste is too :D

    • Reply
      Sue
      December 9, 2015 at 7:25 am

      I know, the color!!