Cranberry Curd | A Seasonal Twist on a Classic

Today, I'm showing you how to make cranberry curd. I thought with the Christmas and holiday season coming up it might be fun to put a spin on lemon curd by using cranberries instead. By using cranberries I ended up with a beautiful vibrant pink/ red curd that's perfect for adding colour and flavour to seasonal desserts.
Ingredients:
250 g (approx. 2 and 1/2 cups) frozen cranberries
100 g (1/2 cup) sugar
250 m (1 cup) water
3 egg yolks
50 g (1/4 cup) sugar
60 g (approx. 4 tbsp) butter
//FAQ
How long can I store the Cranberry Curd in the fridge?
1-2 weeks
How can I use the cranberry curd? What will go well with?
On pancakes, on scones, in crepes, in a seasonal Christmas pavlova, fold through whipped cream/diplomat cream and use in choux pastries, use to top thumbprint cookies, give a small jar as a gift, use as a filling for tarts, use in parfait or add to white chocolate mousse.
Can I use fresh cranberries?
Yes, but the weighted amounts will be different than what is listed above so you'll have to experiment a bit!
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Chef Studio is a James Beard-nominated, independent studio that specializes in creating and producing better, more creative food and cooking content for the good people of the internet. We strive to make innovative, high-quality, creative content for chefs, home cooks and people who love food. We value and encourage creativity and kindness.
//A NOTE
Cooking and baking are incredible, vast subjects. There are so many different and unique ways of achieving the results we want when cooking something. Sometimes the way we cook something may not be the way that works for you and that's okay! Different perspectives, new and interesting methods, and time tested classical techniques all contribute to making the culinary world so rich and wonderful. The recipes and techniques we feature on the Chef Studio Channel are those that have worked best for us but we are always learning and discovering new and interesting ways of doing things. Remember, there isn't always one right way to do things. We're just here sharing a bit of what we love with the world. We encourage you to share your passion too.

[@markdavis4100]

Thank you for the wonderful video. My Grandmother showed me how to make home made Cranberry sauce when I was 5 years old. I have been making it for over 50 years now and always enjoy ways to make it differently. I love to use Cranberry sauces with Lamb and Duck. I need to try this with Figs as I love Fig jam with Lamb and Duck and think a Fig curd would be wonderful as well. Thanks once again for the wonderful video's you provide us.

[@dandane3819]

The consistency of this new thumbnail aesthetic 👌.

[@ChefStudioChannel]

Thank ya Dan! 👯‍♀️👯

[@monicayu5619]

Thank you so much for your amazing videos! Despite so so many cooking channels out there, yours is another level!!! You teach everyday people like me from a professional level, really open my eyes on food, I am so grateful for finding your channel!

[@passtheenergy8464]

Thank you. Just subscribed. Im a sous chef in a upscale senior living. Love the way you explain perfectly ,even got the recipe in description. Amazing work. I will support. MOTIVATE LETS GOOOO

[@deejejey9712]

Amazing!

[@amitemanuelgolan7628]

you're the best thank you chef

[@dowlingadvisor]

love your videos

[@ChefStudioChannel]

Thanks so much for watching, Dan 🙂

[@catherinecanu7489]

Could I put this in homemade pie crust?

[@prernamehadia7060]

Hi can we make eggless curds?

[@MisterBeaverMusic]

is it possible to make a vegan version of this ?

[@ChefStudioChannel]

Where does the word "curd" even come from I wonder 🤔

[@dowlingadvisor]

:) 1500, metathesis of crud (late 14c.), which originally was "any coagulated substance," probably from Old English crudan "to press, drive," perhaps via ancestor of Gaelic gruth (because cognates are unknown in other Germanic or Romance languages) from a PIE *greut- "to press, coagulate."

[@ChefStudioChannel]

@@dowlingadvisor I’m not a fan of “curd” but definitely beats “coagulated substance” any ol’ day hahah. Thanks for this 🤓

[@GiselleMarieXIII]

@@ChefStudioChannel 🤣

[@aprilmeowmeow]

Very nitpicky of me, but I was surprised that you called a double boiler a Bain Marie. A Bain Marie is when the bowl would be submerged in the liquid (it's often used in baking, such as a cheesecake, where you place the vessel into a pan of water while it cooks). I wonder why people seem to get this confused, even skilled cooks. To help people understand the terms a bit more, i'll borrow some insight from a comment I read about the topic once. The above info about the particular methods used still apply, but here are the use cases for each method: Double boilers are great for bringing things up to a temperature (like when you're melting chocolate for a sauce!). Bain Maries are for when you want to hold something at a lower temperature for a period of time (great for keeping that sauce warm and liquid, or for baking something finicky that needs a low and slow consistent temp, like a cheesecake).