Cranberry and Orange Curd


Around this time every year, I get tired of the shops – I’ve seen enough of them – so I decide that now is the turn of foodie presents, and today I’m giving you first go of my own Orange and Cranberry Curd.

(It’s like Lemon curd except, you know, with cranberries and orange :) )

I looked on line, as I always do, but wasn’t particularly inspired, so I’ve adapted my Lemon Curd recipe for you. I know that this recipe works because there are three darling little jars are sitting, cooling, beside me as I type :)

That’s all you’ll get, by the way, is 3 little jars, or two slightly larger ones. Feel free to double up the recipe if you need more, or if you have a large number of foodie friends.

Cranberry and Orange Curd (1)

Here’s the Cranberry and Orange recipe – the equipment and method is exactly the same as for the Lemon Curd already on the website


  • A medium/large saucepan
  • a wooden spoon
  • a sieve (if you have two even better; it will save you washing the first one)
  • a jug for the eggs
  • Sterilised jam jars – (washed with soapy water, or put through the dishwasher. Rinsed and put into an oven at 100 degrees until dry)
  • A jam funnel – if you buy one now, you’ll have it for the rest of your life!

INGREDIENTS: this recipe only makes 2-3 smallish pots.  orange and cranberry curd 2017 (6)

  • 300g fresh cranberries – washed and sorted – discard any squishy ones.
  • the juice and zest of 2-3 unwaxed oranges. (I got 200ml today from 3 oranges)
  • 200g golden caster sugar
  • 120g unsalted butter.
  • 3 eggs and one extra egg yolk, lightly beaten together.


  • Put the cranberries, the orange zest and juice into a small saucepan and cook until the cranberries burst, and the whole thing turns a glorious deep red colour.


  • Then put a sieve over a bowl and push as much of the cranberry through as you can – (I got 225 ml)


P1080527           P1080529

  • Return the cranberry/orange juice to the saucepan, then add  the butter and  sugar.
  •  Mix with a whisk over a medium heat until the butter has melted and the sugar has dissolved.
  • Add the beaten eggs through a sieve and combine well.
  • Now you just have to stir it fairly regularly until it starts to thicken.


  • When it reaches the consistency of pouring custard it’s ready for potting up.
  • Transfer it all into a jug.
  • Remove your  jam jars from the oven, and pour the curd in (this is where the jam funnel comes in), scraping down the sides of the bowl and the jug, to get every last bit.
  • Cover and seal immediately.
  • Allow to cool at room temperature, then transfer and store in the fridge until it’s time for the lucky recipient to receive their delicious gift.


  • This should last 3-4 weeks in a cold fridge.
  • Be sure to dress it up (I like Christmassy bags and ribbon) before you hand it over with all the pomp and circumstance it deserves :)
  • We served this Curd up to my sister-in-law, with some of my simple scones and a dollop of cream – Success!!
Cranberry Curd scones (3)

Cranberry and Orange Curd on scones with cream – You haven’t lived until you’ve tried this!

Cranberry and Orange Curd (1)

Oh-so festive!


I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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