Cranberry Orange Curd Cups

  • 0 minutes
  • 10 ingredients
  • 5 steps


  • 1 (12 oz) bag fresh cranberries
  • 1 cup sugar
  • 1 cup water
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 4 TB fresh orange juice
  • 2 slivers orange peel
  • 4 eggs
  • 4 egg yolks


  1. In a medium size saucepan, combine cranberries, sugar, water, nutmeg, cloves, cinnamon, orange juice and orange peel.
  2. Bring the mixture to a boil and then reduce to a simmer and cook until the cranberries burst, about 10 minutes.
  3. Remove mixture from heat and let cool. Remove orange peels. Once cooled, place in a blender and blend until the mixture is smooth.
  4. Combine mixture with eggs and egg yolks and place in a double boiler. (Or, fill a medium size sauce pan with water and place in a mixing bowl that can sit on the top of the sauce pan.) Cook the mixture for about 10-15 minutes until thickened or until mixture reaches 170 F.)
  5. Pipe mixture into serving dishes and chill overnight for best results. Top with whipped cream or additional fresh fruit or sugared cranberries.
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