Microwave Cranberry Curd

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 biscuits, toast, scones, you name it!

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 ~ try my Cranberry Gingersnap Pie, or my Cranberry Walnut Shortbread Bars for starters.

Fresh cranberry puree for cranberry curd

This cranberry curd 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

Cranberry curd makes a wonderful gift ~ if you can bear to part with it!

This thick spreadable garnet colored curd is ready in just a couple of minutes. It literally couldn’t be easier, so you’ll have time to make lots of gifts and a good supply to keep for yourself.

Quick microwave method for making cranberry curd

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

Microwave cranberry curd pin


  • 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…
Fresh, bright, and creamy cranberry curd
3.92 from 12 votes

Microwave Cranberry Curd

Microwave Cranberry Curd ~ a quick and easy method for making a thick tangy microwave cranberry curd --- slather this gorgeous spread on anything and everything!
Course Dessert
Cuisine American
Prep Time 20 minutes
Author Sue Moran


  • 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


  • 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.
  • Let the mixture bubble away for about 5 minutes, until the all cranberries are burst.
  • 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.
  • 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.
  • Measure out 1 cup of the puree. You should have enough leftover for another batch.
  • Whisk the eggs and yolks together in a medium microwave safe bowl. Be sure to get all the eggs well broken up.
  • Stir in the cup of cranberry puree and the lemon juice. Stir until thoroughly blended.
  • Microwave for one minute, on high. Remove and whisk.
  • Microwave for another 30 seconds, and whisk again.
  • 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.
  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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  • Reply
    Diane Thiel
    November 1, 2020 at 9:05 pm

    I do not use a microwave how would this be done on a stove please

  • Reply
    October 11, 2020 at 10:39 am

    This Sounds so good… Can’t wait to try it ?
    Thanks for sharing!

  • Reply
    November 21, 2019 at 10:52 am

    I wonder if I could put 1 1/2 cups of sugar in this recipe (rather than only 1/2 cup)? I am planning to use it in the Cranberry Gingersnap Pie and I noticed the curd recipe for that application required 1 1/2 cups sugar.
    .Website is lovely and easy to use!
    I look forward to your weekly letters and to exploring the website!
    Thank You!

    • Reply
      November 21, 2019 at 11:52 am

      Well, the two recipes are different, so if I were you I’d stick to the cranberry pie filling recipe, which really works well. This curd won’t be as sliceable, since it’s softer. And thanks for signing up and following along, welcome!

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