Cranberry Kurd
4 servings
60 minutes
Cranberry curd is an exquisite dessert of European cuisine with a rich sweet-and-sour flavor. Its preparation starts with boiling fresh cranberries, which release their vibrant acidity, then it is strained and mixed with airy egg mass. Adding sugar balances the acidity, while butter gives the cream a silky texture. This bright cream can be used as a filling for tarts, a layer in cakes, or simply enjoyed with crispy toasts. Historically, curds emerged in England as an alternative to traditional jams, but the cranberry version is a modern reinterpretation that combines tradition with rich berry flavor.
1
In a small saucepan (not aluminum), bring the berries and water to a boil, covering it with a lid. Cook until the berries burst and the liquid boils.
- Cranberry: 300 g
- Water: 160 ml
2
Strain through a fine sieve, helping with a spoon. Let it cool.
3
Whisk the egg yolks and the egg. Gradually add sugar while whisking until a light yellow mixture forms.
- Egg yolk: 3 pieces
- Chicken egg: 1 piece
- Sugar: 170 g
4
In a non-aluminum saucepan, mix the egg mixture with cranberry puree and whisk until smooth. Place over medium heat. Cook for 5–7 minutes, whisking until the cream thickens (it should coat the back of a wooden spoon). Remove from heat, add butter and stir until smooth. Strain into a bowl or glass container. Cover the surface with plastic wrap. Refrigerate for at least an hour.
- Cranberry: 300 g
- Egg yolk: 3 pieces
- Chicken egg: 1 piece
- Butter: 55 g