Cranberry Curd Pudding


December 17, 2016

Intensely cranberry flavored with citrus notes, and a delightful hot magenta color. Can use as a pie filling, on scones, with chocolate cake, or as-is with whipped cream.

Keeps for a week or so in the fridge. Makes about 6 cups.


  • 2 packages cranberries (12-14oz each), picked over and washed
  • 4 clementines or similar tiny oranges, washed
  • 1/2 c fruit juice: apple cider, orange juice, etc
  • 2c sugar
  • pinch of salt
  • pinch of baking soda (optional)
  • 1 stick butter
  • 5 egg yolks + 1 egg


Chop the oranges, including peels but not seeds, into tiny pieces. Combine oranges, cranberries, juice, and salt on the stovetop and simmer until the cranberries are popped and mushy, about 20 minutes.

Puree the hot fruit mixture in the food processor until very smooth.

Return fruit to the heat and add butter, sugar, and salt. Heat slowly until bubbly, stirring frequently. Add a small amount of baking soda to intensify fruit flavor if desired.

Meanwhile, whisk egg yolks and eggs together.

Slowly dribble the egg mix into the sugary fruit mix, whisking constantly. Heat the curd until slightly thickened, 160F, or about 10 minutes.

If you are making pie filling, pour curd into prepared pie crust. If you will be eating all the curd at once, pour it into a glass bowl and put plastic wrap on top to prevent a skin from forming. If you will be eating it in small batches, pour into a succession of smaller containers with lids.

It will firm substantially as it cools.

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