Fruit curds are one of those recipes that can seem intimidating but are actually quite simple once you understand the general steps. I would always shy away from curds in my dessert recipes, but finally gave it a shot when contemplating new cheesecake topping ideas at Explorado Market. Our Lemon Curd Cheesecake is definitely our most popular flavor and sells out quickly every week.
I love coming up with new flavor combos around the holidays, and this year, while eating our Thanksgiving meal, the thought of a twist on our cranberry sauce-topped cheesecake came to me. This slightly tangy, not overly sweet Cranberry Curd was the result and pairs perfectly with a creamy cheesecake base!
Although the recipe as written below includes orange zest and cinnamon, you could leave those out and it would still taste great, but those 2 additions really bring it to the next level. I’d highly suggest leaving them in.
This curd can be used as a topping, eaten with a spoon straight from the bowl, or used to bake a beautifully bright tart for your holiday dessert!
- 12 oz Cranberries (fresh or frozen)
- 1 cup Explorado Market Allulose
- Zest of 1 Orange
- 1 Cinnamon Stick -or- 1/4 tsp Ground Cinnamon
- 1/2 cup Unsalted Butter, cut into small pieces
- 2 lg Eggs
- 2 lg Egg Yolks
- Add cranberries, allulose, orange zest, and cinnamon to a medium saucepan over medium heat. Cook, stirring occasionally, until cranberries have softened and popped, and everything has liquified and slightly thickened. This will take about 8-10 minutes.
- Remove from heat and place an immersion blender in the cranberry sauce and blend until mostly smooth. Alternately, if you don't have an immersion blender, pour mixture into a blender or food processor to puree. Don't skip this step, it will produce a brighter, more flavorful curd.
- Strain blended cranberries through a fine mesh sieve, pressing everything through completely with a spoon. Add the butter to the strained puree and stir until melted completely.
- In a separate bowl, whisk the eggs. Add about 1/2 cup of the cranberry puree to the eggs and whisk to temper. Pour the tempered eggs into the remaining puree and whisk to combine completely.
- Add everything back to the saucepan and heat over a low flame until bubbling and thickened, stirring constantly to avoid burning on the bottom.
- If you are making this ahead of time, cool to room temperature then press plastic wrap directly against the surface and refrigerate until ready to use.
- Can store in the fridge for up to a week.
- If you have it available, use Ceylon Cinnamon. It has the best flavor and the most nutritional benefits
Nutrition Information:Yield: 24 Serving Size: 2 Tbsp
Amount Per Serving: Calories: 10Total Fat: 1gCarbohydrates: 9.6gNet Carbohydrates: 0.2gFiber: 0.1gSugar: 0.1gSugar Alcohols: 9.3gProtein: 0.1g