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!
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.
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.
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.
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
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…
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Microwave 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
- 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.
Hi Sue, what a beautiful color, you are so creative in the kitchen. I bet this is delicious!
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!
I’ll say it’s beautiful, I can’t believe the color and can’t wait to see your dessert!
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!
Not a bit of bitter — promise!
That looks quite amazing – not a huge fan of cranberries usually, but for this I think I would make an exception!
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.
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…
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!
Ok, I will be a good girl and wait. Patiently… very very patiently… 😉
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!
I think you’ll be pleased with the microwave, it’s less messy, and so instantaneous! Happy Holidays Barbara!
Wow! This is gorgeous! And what a nifty method for making this — totally easy and fun. Thanks!
Thanks John — I’m snacking on some right now on a whole wheat English muffin — heaven!!
It’s perfect for the season!
The color is amazing! And I can imagine taste is too 😀
I know, the color!!