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Spiced Cranberry Curd

You’ll want to make this Spiced Cranberry Curd simply because it adds the most fantastic pop of color to your table. Then you’ll stir some into your Greek yogurt, spread some on your toast or muffin, use it as a tart filling, slather it on a biscuit, add it as a topping on your pancakes and waffles, or have a spoonful as dessert and you will forevermore want a jar of this in your fridge at all times!

This Spiced Cranberry Curd is easier to make than Lemon Curd, and has a slightly different texture, but the warm spices transform those tart little red berries into something quite spectacular. No one with any taste buds will believe this is sugar-free, or one of those weird things only keto people eat.

Spiced Cranberry Curd | Carrie Brown

If you have cranberries left over from the holidays that you want to use and not freeze then this Spiced Cranberry Curd is the perfect treat to stash in the fridge and enjoy over a few weeks. You can even make a big batch and freeze some for later.

While things that were typically spread on bread and other carby things had limited use when keto first started to become more mainstream there are so many keto bread, biscuit, scone, pancake and similar options available now that having delicious things to spread has once again become something that can transform the ordinary into the extraordinary.


Spiced Cranberry Curd

Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  20  |   Total time: 30 mins + cooling time |  Makes: approx 3 cups / 1 1/2 pints

What You Need

  • 12 oz / 340g fresh or frozen cranberries
  • 6 oz / 170g allulose OR xylitol
  • ½ tsp. ground allspice
  • 3 egg yolks
  • 2 oz. / 55g butter

What You Do

  1. Put the cranberries, sweetener, and ground allspice in a pan over medium heat and bring to the boil.
  2. Lower the heat and simmer for 10 minutes.
  3. Carefully pour the hot cranberry mixture into a blender and blend (a lot) until completely smooth.
  4. Rinse out the pan and return to the stove top.
  5. Remove the inner lid on the blender and with the blender running drop each egg yolk in one at a time, followed by the butter.
  6. Blend until the butter is melted and completely combined.
  7. Return the cranberry mixture to the clean pan and cook, stirring continuously, over a low heat for about 5 minutes until it has thickened.
  8. Place a fine mesh sieve over a clean bowl and carefully pour the cranberry mixture through the sieve to remove the seeds and fibers. Yes, I know it looks smooth, but when you pass it through the sieve you will see that it very clearly wasn’t.
  9. Place a piece of parchment on the top of the sieved curd to stop a skin forming and leave at room temperature to cool completely.
  10. Once cold, remove the parchment, covered with plastic wrap or put in an airtight container and store in the fridge.

Top Recipe Tips

  • You can use ground cinnamon instead of the allspice if you prefer. You can also add a pinch of ground cloves with the cinnamon, but don’t add any more than a pinch. Cloves are very strong. Alternatively, you can omit any spices for a plain cranberry flavor, but really this spiced cranberry curd is all that as it is.
  • Do you really need to sieve the curd? Yes. Yes you do. It takes 2 minutes but is totally worth it.
  • Stir some into your Greek yogurt, spread some on your toast or muffin, use it as a tart filling, slather it on a biscuit, add it as a topping on your pancakes and waffles, or you can even have a spoonful as dessert.
  • Don’t use erythritol or erythritol-based sweeteners. Unless you want crunchy curd.

Helpful Cooking and Recipe Links

Podcast Episodes and YouTube Videos

Keto YouTube Channel | Carrie Brown
The BEST Keto Cookbooks | Carrie Brown



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