In reply to <a href="https://kitchenconfidante.com/simple-sundays-cranberry-curd-recipe/comment-page-2#comment-311952">Anna</a>.
Thank you, Anna! Cranberry curd is delicious on biscuits, scones, English muffins, in tarts, swirled in oatmeal or yogurt, and so much more! I have a recipe for <a href="https://kitchenconfidante.com/simple-sundays-cranberry-curd-hazelnut-shortbread-bars-recipe">Cranberry Curd and Hazelnut Shortbread Bars</a> that is delicious!!
By: Liren Baker
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By: Tanya
I made a double batch and was in too much of a hurry. I don’t think I got either the sugar or butter incorporated well enough, the sugar burnt to the bottom of the pot and the butter separated as it was cooling, but it tasted delicious so I tried again. I ordered a double boiler insert. While the cranberries were cooking, I creamed the butter and sugar until smooth, then added eggs and beat the #=(( out of them. I put the cooked cranberries in my vitamin and ran until smooth then slowly drizzled into egg mixture until combined. I put it in the double boiler and cooked until thickened. It is in the frig cooling, but takes excellent and looks very good. If it sets stiff enough I will pipe on mini rosemary scones for a brunch.
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By: Liren Baker
In reply to <a href="https://kitchenconfidante.com/simple-sundays-cranberry-curd-recipe/comment-page-2#comment-312179">Tanya</a>.
Glad you gave it another go, Tanya! I know hurrying can cause issues, especially when making a curd or custard. I hope you enjoyed your second batch.
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By: Jane
Trying this site
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By: Elizabeth
This sounds good!!!
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By: Leigh Anne Gentry
Enjoy!
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By: George
Enjoy
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