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overhead shot of a jar of refined sugar-free cranberry curd

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! 

Course Breakfast, Dessert, Snack
Cuisine American, sugar-free
Keyword easy cranberry curd, homemade cranberry curd, sugar-free cranberry curd
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 1 400 ml jar
Calories 800 kcal
Author Kiki Johnson

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

  1. 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. 

  2.  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.

  3. 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.

  4. 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. 

  5. 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.