Microwave Cranberry Curd ~ a quick and easy method for making a thick tangy microwave cranberry curd — slather this gorgeous spread on anything and everything!
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!
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.
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.
I’ve got lots of other inspiration for using fresh seasonal cranberries ~
- WHAT TO EAT NOW: FRESH CRANBERRIES
- CRANBERRY GINGERSNAP PIE
- NO CHURN CRANBERRY ICE CREAM
- FRESH CRANBERRY WHITE CHOCOLATE SCONES
- 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.
- 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!