Vanilla Cranberry Curd (Refined Sugar-free & Paleo)
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This easy paleo, refined sugar-free Cranberry Curd recipe only takes a few minutes to make and is delicious by the spoonful, or drizzled over pancakes, scones, or yogurt. It also makes a wonderful food gift for the holidays!
Move over Lemon Curd and let’s make room for your pink cousin! Homemade Cranberry Curd is where it’s at! I found myself sneaking spoonfuls of this vibrant Vanilla-scented Cranberry Curd!
Guys, if you love Lemon Curd, then I just know you will love this festive Cranberry Curd recipe.
This homemade refined sugar-free fruit spread begs to be spooned over toasted whole-grain bread and is simply divine swirled into Greek yogurt! I know you will have so much fun playing around with it. This morning, I had some with my fave buttermilk pancakes and was in fall heaven.
Refined Sugar-Free Cranberry Curd with Vanilla
Naturally sweetened, this brightly colored Cranberry Curd is wonderfully tart and packed with flavor from freshly squeezed oranges, honey, and real vanilla bean.
Got leftover egg-yolks? Make a batch of Cranberry Curd! You will love how easy it comes together and it’s so versatile!
How to use Cranberry Curd
The vibrant pink color of this sugar-free Cranberry Curd is already a telltale sign of how incredibly flavorful it is. The balance of tart, sweet and warming flavors makes it ideal for both sweet and savory fall recipes. This homemade cranberry curd is perfect for the cozy time of year which is filled with an abundance of sweet treats and one-bite appetizers.
Obviously, this sugar-free cranberry curd can be used in any recipe that calls for lemon curd.
Here are some ideas:
- Make a White Chocolate & Cranberry Curd Tart, Cranberry Curd Mini Tarts or a Cranberry Mousse Tart using this recipe.
- Serve with Cranberry Pumpkin Scones
- Drizzle on a stack of fluffy buttermilk pancakes or waffles
- Serve with my fried Oatmeal with Cranberry Curd ( recipe coming next week)
- Spoon a dollop on your overnight oats
- Swirl into Greek yogurt
- Try it on a Turkey Sandwich
- Make Cranberry Curd Sandwich Cookies
- Slather it on toasted crostini topped with herbed ricotta and top with a dollop of curd, like in this recipe
Oh, and did I mention that this cranberry curd makes the best ever food gift for the holidays? Pack it in a small, resealable jar and give it to friends and family along with a bag of my Rosemary Pine Nut Shortbread Cookies.
Tips for making sugar-free Cranberry Curd:
- This cranberry curd recipe can easily be doubled.
- Substitute orange juice for the water, if desired.
- To keep this easy curd recipe paleo, make sure you are using freshly squeezed orange juice and skip the alcohol.
- Wait to scrape the seeds out of the vanilla pod until you’re ready to use them.
- For the perfect bright color and easy straining, I recommend the following: Puree the cranberry mixture in the pot with an immersion blender, then pushed it through a sieve with a spatula. It only takes a minute or two and the puree is buttery smooth and a gorgeous red.
- Homemade Cranberry curd will last about 1 week store in an airtight container in the refrigerator or up to 3 months in the freezer.
★ Did you make and love this easy paleo cranberry curd recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Cranberry Curd with Vanilla - Refined Sugar-free & Clean Eating
This easy paleo, refined sugar-free Cranberry Curd recipe only takes a few minutes to make and is delicious by the spoonful, or drizzled over pancakes, scones, or yogurt. It also makes a wonderful food gift for the holidays!
Ingredients
- 1/3 cups cold butter 70 g
- 2 cups fresh cranberries, heaping full 250 g
- 3/4 cup natural orange juice 180 ml
- 1/3 cup maple syrup or raw honey
- 1/4 tsp salt
- 1 vanilla bean
- 4 egg yolks
- 1 tbsp brandy or Grand Marnier optional
Instructions
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Cut the butter into small cubes and put into the freezer. Cook cranberries, orange juice and the vanilla paste and pod in a saucepan over medium-high heat, stirring occasionally until cranberries burst, about 15 minutes.
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Transfer cranberry mixture to a food processor and purée. Strain cranberry mixture through a fine-mesh sieve back into the saucepan and place on low heat. Add maple syrup or honey, and salt. Discard the cranberry solids.
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Split the vanilla bean down its length using a paring knife and scrape out the seeds with the dull side of the knife. Add vanilla to the curd and stir well. Heat until steaming and about to boil but not boiling.
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Mix egg yolks in a bowl with a whisk and add a small ladle of cranberry mixture to the eggs while whisking to bring them to temperature.
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Off heat, stir in liqueur, if using, then strain the curd through a fine-mesh sieve into a bowl. Press a piece of plastic wrap on the surface of the curd to prevent a skin from forming and refrigerate until completely chilled.
Recipe Notes
Tips for making sugar-free Cranberry Curd:
- This cranberry curd recipe can easily be doubled.
- Wait to scrape the seeds out of the vanilla pod until you’re ready to use them.
- To keep this easy curd recipe paleo, make sure you are using freshly squeezed orange juice and skip the alcohol.
- For the perfect bright color and easy straining, I recommend the following: Puree the cranberry mixture in the pot with an immersion blender, then pushed it through a sieve with a spatula. It only takes a minute or two and the puree is buttery smooth and a gorgeous red.
- Homemade Cranberry curd will last about 1 week store in an airtight container in the refrigerator or up to 3 months in the freezer.
I LOVE naturally sweetened curd, it really makes the flavour of the ingredients shine through. The cranberry combined with the honey and vanilla here is just a great combination, the kids loved it on their pancakes this morning 🙂
OMG my mouth is watering right now! This cranberry curd looks so creamy and amazing… wow! I have had lemon curd lots, and can’t believe I have never tried this. Can’t wait to add this to lot of desserts this season.