Some people say that the turkey has center stage at Thanksgiving. I say the dessert does, and this cranberry curd is a lovely and unique way to add a fun and creative dessert to your Thanksgiving table. If you’re thinking that cranberry curd sounds strange, I would agree that it is far less common than its cousin lemon curd. But. This stuff is delicious. It has a similar sweet/tart flavor to a lemon curd, but the cranberries give it a slightly different tart flavor, then the whipped cream on top rounds it all out. It’s good. Like hard-to-stop-eating good. Plus, you get a ton of antioxidant benefits from the cranberries, so…in a way, it’s healthy!
Let’s get started. I used a pre-made pie crust. I have yet to master my grandmother’s perfect pie crust recipe, so in the meantime, I used her pie pan and hoped the good pie juju in it would bake into my frozen pie crust. I would say that it was successful!
I used the delicious and fresh cranberries I got in my HH delivery, as well as an orange (any kind will do), then put the cranberries, zest, juice, and some sugar in a saucepan and stirred it up.
How pretty and vibrant those colors are!!
Let the cranberries heat until they pop and you have a nice old saucepan of mushy cranberries.
The mixture will thicken up as it heats too, so don’t be alarmed. Just try not to let it get too thick, because it will be harder to smooth it out if it is too thick. Then use an immersion blender to make the cranberries nice and smooth.
Add the butter and let it melt and get nice and smooth and shiny, then add the eggs.
Now you want to let it thicken, and initially it will be sort of…drippy, to use a technical term. Keep stirring and let it get thicker until you can run a spatula through the mixture and it keeps its shape.
Yum! Let it cool, then pour into a pie shell.
Bake and Voila! Pie! Let it cool completely before adding whipped cream. The cream is optional but recommended.
Cranberry Curd Pie
2 cups fresh cranberries
1 orange, zested and juiced
3/4 cup sugar
1 stick butter
- Combine cranberries, orange zest and juice, and sugar in a saucepan, and heat until the cranberries pop and you have a pan of cranberry mush. This will take about 10-15 minutes.
- Remove from heat and use an immersion blender or food processor to smooth out the mixture. It will look pretty if the curd is smooth, but it’s also always nice to have a little surprise fruit chunk. Just my opinion 🙂
- Add the butter and stir until melted and combined, then temper and add in the eggs.
- Pour into a pie crust and bake about 12 minutes at 350 degrees.
- Top with homemade whipped cream, and enjoy!
Wishing you and your families the happiest of Thanksgivings!