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Jan's Cranberry Curd Recipe

Recipe by: 106a802496d678ba

"Tangy and sweet! Spread on toast, rolls, or your favorite pumpkin quick bread. Delicious served warm over ice cream or pancakes. Endless possibilities. Also makes a nice addition to a holiday gift basket of home made baked goods."

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook15 m
Ready In25 m

1Combine cranberries and water in a saucepan over medium heat; cook, stirring occasionally, until cranberries begin to open and pop, about 10 minutes. Lightly crush cranberries with a spoon or potato masher; remove from heat.
2Combine egg yolks and egg in a bowl; add sugar and whisk until frothy and smooth. Spoon 1 tablespoon hot cranberry mixture into egg mixture and whisk immediately. Continue adding hot cranberry mixture, 1 tablespoon at a time and whisking after each addition, until 1/2 cup hot cranberry mixture has been incorporated.
3Pour cranberry-egg mixture into hot cranberry mixture and immediately whisk together. Blend mixture with an immersion blender until curd is silky and smooth.
4Cook curd over medium heat, whisking constantly, until a low boil is reach and curd coats the back of a spoon, about 5 minutes. Remove saucepan from heat. Add butter to curd and whisk continuously until incorporated.

Footnotes

Cook's Notes:
Substitute orange juice for the water, if desired.
Place warm curd in clean jars and refrigerate if not using warm.
You can run the berries through a strainer at the end of Step 1 if you want to remove any pulp. If you do, then skip the pureeing part in Step 3.

Ingredients