Mary Berry, the culinary queen herself, has shared her delightful, easy-to-make cranberry curd recipes that are perfect for both beginners and seasoned cooks. Whether you want to spread it over a fresh scone, layer it in desserts, or use it as a dip for fruit, cranberry curd offers a burst of tartness that balances well with sweetness. Here's how you can recreate Mary Berry's magic in your kitchen:
Classic Cranberry Curd
Start with the basics:
- 250g fresh cranberries
- 150ml water
- 100g caster sugar
- 3 large eggs
- 75g unsalted butter
Steps:
- Simmer the cranberries with water and sugar until the cranberries burst.
- Blend the mixture until smooth, then strain it to remove skins.
- Whisk eggs into the strained cranberry mix over low heat, then gradually add butter while stirring until thickened.
- Cool and chill before serving.
🌿 Note: For a smoother texture, you can blend the curd again after cooling.
Spiced Cranberry Orange Curd
Add a twist of spices and citrus:
- 250g cranberries
- Juice and zest of 1 orange
- 150ml water
- 100g caster sugar
- 1 cinnamon stick
- 3 cloves
- 3 large eggs
- 75g unsalted butter
Steps:
- Combine cranberries, orange zest, juice, water, sugar, cinnamon, and cloves. Cook until cranberries pop.
- Remove spices, blend, strain, then proceed with eggs and butter as above.
Lemon Cranberry Curd
For a zesty take:
- 250g cranberries
- 150ml water
- 100g caster sugar
- Juice and zest of 2 lemons
- 3 large eggs
- 75g unsalted butter
Steps:
- Cook cranberries with water, sugar, and lemon zest and juice until berries burst.
- Blend, strain, then add eggs and butter, cooking until thickened.
Veg-Friendly Cranberry Curd
Adapt the recipe for vegetarians:
- 250g cranberries
- 150ml water
- 120g caster sugar
- 150ml plant-based cream
- 3 tbsp cornstarch
Steps:
- Simmer cranberries with water and sugar, blend, and strain.
- Mix cornstarch with cream, add to cranberry mixture, and cook until it thickens.
🍃 Note: This version is suitable for those avoiding eggs.
Cranberry Maple Curd
Introduce a new flavor with maple:
- 250g cranberries
- 150ml maple syrup
- 75g unsalted butter
- 3 large eggs
Steps:
- Simmer cranberries with maple syrup until berries pop, blend, and strain.
- Add butter and eggs, cook until thickened.
These cranberry curd recipes by Mary Berry provide a delightful variety of flavors, from traditional to inventive. Not only are they simple to whip up, but they also add a unique twist to your breakfast or dessert, enriching your culinary repertoire. Remember, cooking is about enjoying the process as much as the result, so indulge in the vibrant tastes and textures that each version of cranberry curd offers.
Can I use frozen cranberries instead of fresh ones for these recipes?
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Absolutely, frozen cranberries work just as well as fresh ones. Just make sure to adjust the cooking time slightly as they might release more liquid.
How long does cranberry curd last?
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Stored in a sterilized jar, cranberry curd can last for about 3 weeks in the refrigerator.
Can I freeze cranberry curd?
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Yes, cranberry curd can be frozen for up to 3 months. Just make sure to leave some space at the top of the container to allow for expansion.
What dishes can I use cranberry curd in?
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It’s versatile! Use it in tarts, pies, spread on toast, as a filling for cakes, or even as a topping for ice cream.
Are there any substitutes for eggs in the curd recipes?
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Yes, you can use cornstarch or another egg substitute like aquafaba (chickpea liquid) for a vegan version.
