Cranberry Curd Pie

I love bright, fresh desserts, especially after a big holiday meal, and that’s what inspired this cranberry curd pie. Well, that and a great sale on cranberries as my local grocery store.

I always thought I didn’t like cranberries or cranberry sauce until I started making an orange cranberry sauce for the holidays, and I wanted something with that same tangy-sweet flavor. I also love lighter desserts for big meals like my mango pie, but mango just doesn’t fit the season right now.

I love fruit curds to use them as a dip for fruit or a cake filling and more. I make all kinds, like pineapple and strawberry, not just the lemon you usually see in the store. Thinking about the mango mousse pie and my love of curds, the combination of those flavors led me straight to this pie.

Making this no-bake pie is easier than you might think, and it’s a fun way to bring something new to the table. I love that it’s bright, flavorful, and perfect for a dessert that doesn’t weigh you down after a big meal.

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What’s the best way to prep cranberries and zest oranges?

Make sure to look through your fresh cranberries carefully before using them. Rinse them well and remove any that are unripe, soft, or damaged so your pie has the best flavor and texture.

When zesting your oranges, rotate the fruit constantly to capture only the bright orange outer layer. Be careful not to grate into the white pith underneath, because it’s very bitter and can give your pie an unpleasant aftertaste.

Can I use a regular blender with hot cranberry sauce?

I love using my immersion blender because it keeps hot liquid in the pot, which reduces the risk of burns and cuts down on dirty dishes. I know not everyone has one yet, but a regular blender works if you handle it carefully.

When using a traditional blender, transfer the cranberry sauce slowly and remove the center cap from the lid. Cover the opening with a folded kitchen towel and hold it down firmly.

Never fill your blender more than one-third full when you have anything hot. Blend it in batches if needed to prevent spills or burns.

Why do you need to temper the eggs?

You can’t just dump cold eggs into boiling hot fruit, or you’ll end up with scrambled eggs. Tempering the eggs lets them stay smooth and liquid while combining with the hot mixture.

To do this, slowly add the hot liquid to the eggs while whisking constantly. Gradually raising the temperature protects the eggs from cooking too quickly and ensures your mixture stays creamy and smooth.

Why strain the mixture?

Even with a blender, cranberry skins are tough, and the orange zest adds extra texture. Straining the mixture removes the tiny bits of skin and seeds, giving the curd a completely smooth texture.

You can skip straining if you like, as the curd will just have a slightly thicker mouthfeel. It will still be delicious, but I prefer it strained.

Can I use frozen cranberries for this recipe?

You can absolutely use frozen cranberries! You don’t need to thaw them first either.

Just toss them in the pot frozen. It may take three or four extra minutes to come to a boil, but the final result is just as delicious.

How to Make Cranberry Curd Pie

In a medium pot, add the cranberries, sugar, and salt. Wash the orange, zest it into the pot using a microplane or fine grater, then slice it in half and juice it over the cranberries.

Turn the stove to medium and simmer the mixture for about 10 minutes until the cranberries pop and break down into a jam-like consistency. Stir occasionally, but this is not something you need to watch constantly.

Remove the pot from the heat, and puree the mixture to release the skins’ pectin and flavor. An immersion blender works best, but any blender will get the job done.

In a medium heat-proof bowl, whisk just the eggs and egg yolks together until they’re homogenous. While whisking constantly, slowly spoon a small amount of the hot cranberry puree at a time into the eggs to warm them gradually.

When the bowl with the eggs feels warm to the touch on the outside, you’ve added enough. I usually do about three-quarters of a cup, adding a large spoonful at a time.

Pour the warmed egg mixture back into the saucepan with the remaining cranberry puree while whisking continuously. Return the pot to low heat and cook for 5 to 7 minutes, stirring constantly, until the mixture thickens enough to coat the back of a spoon, but don’t let it boil.

Remove the pot from the heat and stir in the cubed butter until the curd is fully melted and glossy. Make sure the butter is incorporated completely for a smooth texture.

Place a fine-mesh sieve over a clean bowl, and pour the curd through it, using a spatula to push it through. Let the strained curd cool on the counter, stirring occasionally to release heat.

Once the curd reaches room temperature, pour it into the graham cracker crust and smooth the top with a spatula. Cover the pie with the crust’s plastic lid or loosely with plastic wrap that doesn’t touch the curd, then refrigerate for at least 4 hours or preferably overnight to set completely.

Top the finished cranberries with a dollop of whipped cream to balance the tartness. Sugared cranberries also make a beautiful, festive garnish that makes the dish pop.

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